Print

Panzanella Salad

Panzanella Salad is a refreshing Italian classic that celebrates summer’s bounty with its vibrant combination of ripe tomatoes, crisp cucumbers, and hearty stale bread. Tossed in a zesty olive oil and balsamic vinaigrette, this salad is not only visually appealing but also bursting with flavor. Perfect for picnics or light dinners, it offers a delightful way to enjoy seasonal produce while minimizing food waste. Whip up this easy dish to share joyful moments with family and friends!

Ingredients

Scale
  • 4 cups stale crusty bread, torn into bite-sized pieces
  • 2 cups ripe tomatoes, chopped
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Toast the torn bread pieces in a skillet over medium heat until golden brown.
  2. In a large bowl, combine chopped tomatoes, cucumber, and sliced red onion.
  3. In a separate bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
  4. Pour the dressing over the vegetables, add toasted bread, and gently toss to combine.
  5. Tear basil leaves over the top and mix again.
  6. Let the salad rest for about 10 minutes before serving chilled or at room temperature.

Nutrition

Keywords: - Feel free to customize by adding ingredients like bell peppers or mozzarella cheese. - For added protein, consider topping with grilled chicken or chickpeas.