Description
Rustic Italian Panzanella salad celebrates summer’s bounty with crusty bread soaking up ripe tomato juices and crisp vegetables. Mediterranean flavors dance together, offering refreshing simplicity you cannot resist.
Ingredients
Scale
Bread and Main Ingredients:
- 4 cups (0.95 liters) day-old crusty bread, cut into 1-inch cubes
- 3 large ripe tomatoes, chopped
- 1 English cucumber, halved and sliced
- 1/2 red onion, thinly sliced
Vegetables and Herbs:
- 1/2 cup fresh basil leaves, torn
- 1/4 cup capers (optional)
Dressing Ingredients:
- 3 tablespoons (45 milliliters) olive oil (for toasting bread)
- 1/4 cup (60 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Craft crisp bread cubes by arranging them on a baking sheet and roasting in a preheated oven at 375°F (190°C) until they transform into golden, crunchy morsels.
- While bread cubes cool, construct a vibrant vinaigrette by whisking olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and oregano until the mixture becomes a harmonious emulsion.
- Chop ripe tomatoes, slice cucumbers, and thinly slice red onion into a spacious mixing vessel.
- Incorporate capers into the vegetable medley, creating a colorful foundation for the salad.
- Gently fold the toasted bread cubes into the vegetable mixture, ensuring even distribution.
- Tear fresh basil leaves and sprinkle them throughout the salad, releasing their aromatic essence.
- Drizzle the prepared vinaigrette over the ingredients, delicately tossing to ensure each component is lightly coated.
- Allow the salad to rest for 20-25 minutes, permitting the bread to absorb the dressing’s complex flavors and soften slightly.
- Serve at ambient temperature, presenting a rustic, refreshing Italian-inspired dish that celebrates seasonal produce and textural contrast.
Notes
- Toast bread cubes evenly by spreading them in a single layer, ensuring crispy texture without burning.
- Experiment with different bread types like sourdough or ciabatta for varied flavor and crunch.
- Let the salad rest allows bread to absorb vinaigrette, intensifying the overall taste profile.
- Customize the salad by adding protein like grilled chicken or mozzarella for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 295
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg