Description
Panzanella is a classic Italian salad featuring rustic bread, juicy tomatoes, aromatic basil, and a tangy vinaigrette. It’s a refreshing and hearty dish, perfect for summer.
Ingredients
6 cups day-old Italian bread, torn into bite-size pieces
⅓ cup olive oil
Salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives (optional)
1 cup fresh mozzarella, cut into bite-size pieces (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the torn bread with ⅓ cup olive oil, salt, pepper, and minced garlic until well-coated.
- Spread the bread cubes evenly on a baking sheet and toast in the oven for 5 to 10 minutes, or until golden brown and crispy. Once done, transfer the toasted bread to the bowl and set it aside to cool slightly.
- In a small bowl, whisk together ¼ cup olive oil and balsamic vinegar to create the vinaigrette.
- Add the tomatoes, sliced red onion, shredded basil, olives, and mozzarella (if using) to the bowl with the toasted bread. Pour the vinaigrette over the ingredients and toss everything together gently until evenly combined.
- Let the salad sit for about 20 minutes to allow the flavors to meld before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 day. The bread may lose its crispiness but will still retain flavor.
Reheating is not recommended as the salad is best served fresh.
For added flavor, try adding grilled vegetables like zucchini or bell peppers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
