Classic Italian Panzanella Salad Recipe

Ingredients

  • 6 cups of day-old Italian bread, cubed
  • 1 pound ripe tomatoes, cubed
  • 1 cucumber, halved lengthwise and cut into half-moon slices
  • 1 red onion, thinly sliced
  • 20 fresh basil leaves, torn into pieces
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Salt and freshly ground black pepper to taste

Steps and instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Spread the bread cubes on a baking sheet and bake for about 10 to 15 minutes, or until golden. Allow them to cool.
  3. In a large bowl, combine the tomatoes, cucumber, red onion, and basil leaves.
  4. Add the cooled bread cubes to the bowl with the vegetables.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  6. Drizzle the dressing over the bread and vegetables. Toss until everything is well coated.
  7. Let the salad sit for about 30 minutes to allow the flavors to meld together before serving.

Tools for making

  • Cutting board - Used for chopping and slicing ingredients.
  • Chef's knife - Essential for cutting bread, tomatoes, cucumber, and onion.
  • Baking sheet - Used to toast the bread cubes in the oven.
  • Large bowl - For mixing and tossing the salad ingredients.
  • Small bowl - Used to whisk together the dressing.
  • Whisk - Necessary for combining the olive oil, vinegar, salt, and pepper for the dressing.
  • Measuring cups - To accurately measure the olive oil, vinegar, and other ingredients.
  • Measuring spoons - Needed for precise measurement of salt, pepper, and other spices.

Recipe variations

  • Use whole wheat bread instead of white bread for a healthier option.
  • Add grilled chicken or shrimp for a protein-packed version.
  • Replace the tomatoes with roasted bell peppers for a smoky flavor.
  • Add chunks of fresh mozzarella cheese for a creamy twist.
  • Incorporate other vegetables such as roasted zucchini or grilled eggplant.
  • Sprinkle some capers or olives for a briny and tangy flavor.
  • Experiment with different herbs like mint or parsley to enhance the taste.
  • For a gluten-free option, use gluten-free bread or gluten-free croutons.

Recipe overview

Panzanella is a classic Italian salad that's perfect for warm summer days and a great way to use up day-old bread. This delightful recipe combines fresh, ripe tomatoes, crisp cucumber, and thinly sliced red onion with chunks of toasted bread that soak up the flavorful dressing. Tossed with fresh basil and a simple red wine vinaigrette, this salad is a beautiful medley of flavors and textures. Allowing the salad to sit before serving gives the ingredients time to mingle and enhance the overall taste. With its fresh ingredients and easy preparation, Panzanella is a must-try dish for any home cook.

Common questions

  1. Can I use fresh bread for this recipe?
    Yes, you can use fresh bread for this recipe, but it is recommended to use day-old bread or slightly stale bread. This helps the bread hold its texture better when mixed with the dressing and vegetables.
  2. What type of bread works best for Panzanella?
    Traditional Italian bread, like ciabatta or baguette, works best for Panzanella. These breads have a sturdy texture that can hold up to the dressing without becoming too soggy.
  3. Can I add additional vegetables to the Panzanella?
    Absolutely! Panzanella is a versatile salad, and you can add other vegetables such as bell peppers, olives, or even roasted vegetables to customize it to your liking.
  4. Can I make Panzanella ahead of time?
    Yes, you can make Panzanella ahead of time, but it is best to add the dressing right before serving to keep the bread from becoming too soggy. You can prepare all the ingredients in advance and mix them together just before serving.
  5. Is Panzanella a vegetarian-friendly dish?
    Yes, Panzanella is a vegetarian-friendly dish as it is primarily made with vegetables, bread, and a vinaigrette dressing. It can be enjoyed by vegetarians and vegans alike.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients.
  • Baking Sheet - Used to toast the bread cubes in the oven.
  • Whisk - To mix the olive oil, red wine vinegar, salt, and pepper for the dressing.
  • Serving Bowl - A large bowl to toss and serve the Panzanella salad.
  • Spatula - To gently toss the ingredients without crushing the bread cubes.
  • Chef's Knife - For slicing the tomatoes, cucumber, and red onion.
  • Cutting Board - To provide a stable surface for chopping and slicing the ingredients.
  • Measuring Cups and Spoons - For accurate measurement of ingredients.

Origin stories

Panzanella is a delightful salad that hails from Tuscany, Italy. Rooted in the humble agricultural history of the region, this dish is a testament to the ingenious use of stale bread by Tuscan farmers. In the past, wasting food was simply not an option, and thus, these resourceful farmers came up with a creative solution to breathe new life into old bread. They would soak stale bread in water and vinegar, then mix it with fresh vegetables from the garden. The result was Panzanella, a vibrant and refreshing salad. Interestingly, the earliest versions of Panzanella did not include tomatoes, as tomatoes were not introduced to Italy until the 16th Century. Today, however, tomatoes are a staple ingredient in this Tuscan bread salad. The story of Panzanella serves as a reminder of the simple, sustainable practices that were an integral part of Tuscan farming culture, and how they continue to influence Italian cuisine today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.