Panzanella Salad
This refreshing Tuscan bread salad combines ripe summer tomatoes with crisp cucumber, red onion, and fresh basil. Stale bread soaks up a tangy vinaigrette, creating a delightful texture and flavor.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 296 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gcrusty bread, stale, torn into 1-inch (2.5 cm) pieces
- 450 gtomato, chopped into 1-inch (2.5 cm) pieces
- 1 pcscucumber, peeled, seeded, and chopped
- 0.5 pcsred onion, thinly sliced
- 0.25 cupfresh basil, chopped
dressing
- 2 tbspred wine vinegar
- 3 tbspextra virgin olive oil
- 1 clovegarlic, minced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
whisk · knife · small bowl · cutting board · large bowl
The method
Step by step
- 1
In a large bowl, combine the chopped tomatoes, cucumber, and thinly sliced red onion.
About 5 min
Cook’s note: Slicing the red onion very thinly will help it mellow in the dressing.
- 2
Add the torn bread pieces to the bowl with the vegetables.
About 1 min
Cook’s note: Stale bread works best as it holds its shape when soaked.
- 3
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, minced garlic, salt, and black pepper to create the dressing.
About 2 min
Cook’s note: Taste the dressing and adjust seasonings if needed.
- 4
Pour the dressing over the bread and vegetable mixture.
About 1 min
- 5
Gently toss everything together until the bread is coated and begins to absorb the dressing.
About 1 min
- 6
Stir in the chopped fresh basil.
About 1 min
- 7
Let the salad rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the flavors to meld and the bread to soften.
About 30 min
Cook’s note: This resting period is crucial for the bread to properly soak up the dressing.
- 8
Serve immediately and enjoy this fresh summer salad.
Per serving
Nutrition
- Calories
- 295.6kcal
- Protein
- 7.9g
- Carbs
- 41.2g
- Fat
- 11.4g
- Fibre
- 3.8g
- Sugar
- 6.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover panzanella in an airtight container in the refrigerator.
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