Panzanella Recipe Guide: How to Make a Delicious Italian Bread Salad

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#Panzanella

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Course Salad, Side Dish

Cuisine Italian

Equipment

• Equipment needed: Cutting board, knife, large mixing bowl, whisk, wooden spoon

Ingredients

  

• Ingredients
• 4 cups of stale rustic bread (Italian ciabatta or sourdough), cut into 1-inch cubes
• 2 large ripe tomatoes cut into chunks
• 1 cucumber diced
• 1 red onion thinly sliced
• 1 bell pepper chopped (optional)
• Fresh basil leaves torn (a handful)
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove minced
• Salt and pepper to taste

Instructions

 

• Method: Step-by-Step Instructions
• Prepare the Bread
• Start by using stale bread. If your bread is fresh, toast it lightly in the oven for 10 minutes at 350°F (175°C) to dry it out. The bread should be dry but not hard like croutons this helps it soak up all the delicious flavors. Tear or cut the bread into rough chunks.
• Prepare the Vegetables
• Cut the tomatoes into chunks, dice the cucumber, and thinly slice the red onion. If you’re adding bell peppers or other veggies, chop them into bite-sized pieces as well.
• Assemble the Salad
• In a large mixing bowl, combine the bread cubes, tomatoes, cucumber, red onion, and any other vegetables you’re using. Toss everything together.
• Make the Dressing
• In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. You can adjust the ratio of oil and vinegar to your taste if you like it tangier, add a bit more vinegar.
• Dress the Salad
• Pour the dressing over the bread and vegetables. Gently toss the salad to coat all the ingredients evenly. Make sure the bread soaks up the dressing, as this is the key to a good Panzanella.
• Let it Stand
• Allow the salad to stand for at least 20 minutes before serving. This lets the bread absorb the dressing and the flavors to meld together.
• Add Basil and Serve
• Just before serving, tear fresh basil leaves over the salad. Gently toss again and enjoy your fresh, flavorful Panzanella!
• Variations and Dietary Substitutions
• Gluten-free option: Use a gluten-free bread like a gluten-free baguette or ciabatta.
• Vegan: The recipe is naturally vegan, but make sure the bread you use doesn’t contain any animal products.
• Low-carb variation: If you're avoiding bread, you can replace it with cubes of roasted zucchini or eggplant for a bread-free version of Panzanella.
• Protein boost: Add in some chickpeas or grilled chicken for extra protein, turning this light salad into a complete meal.
• Cheese lovers: Add cubes of fresh mozzarella or shaved Parmesan for a richer, more decadent Panzanella.

Panzanella is a classic Italian dish that embodies the best of Mediterranean flavors juicy tomatoes, crunchy cucumbers, and rustic, stale bread soaked in olive oil and vinegar. From my own personal experience, this is one of the most versatile and refreshing salads you can make, perfect for summer or any time you want a light yet satisfying meal. Let me show you how I make this delightful Tuscan bread salad.

What to Expect

Panzanella is the perfect balance of textures soft, soaked bread mixed with crunchy vegetables. You’ll experience bursts of flavor from the fresh basil, the acidity of the vinegar, and the juiciness of ripe tomatoes. The longer the salad sits (up to 24 hours in the fridge), the more the flavors will meld together, making it even better the next day.

Quick Meal Facts

• Prep time: 15 minutes
• Cook time: 0 minutes (No cooking required)
• Time to stand: 20 minutes (for flavors to meld)
• Total time: 35 minutes
• Ease of cooking: Super easy, beginner-friendly
• Servings: 4
• Calories: ~350 per serving
• Cost of ingredients: Budget-friendly (~$10–$15 total)
• Cuisine: Italian
• Course: Salad / Side Dish
• Equipment needed: Cutting board, knife, large mixing bowl, whisk, wooden spoon
• Check out the right equipment and Ingredients that you need for making #panzanella   here

Ingredients

• 4 cups of stale, rustic bread (Italian ciabatta or sourdough), cut into 1-inch cubes
• 2 large ripe tomatoes, cut into chunks
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 bell pepper, chopped (optional)
• Fresh basil leaves, torn (a handful)
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper, to taste
• Check out the right equipment and Ingredients that you need for making #panzanella   here

Method: Step-by-Step Instructions

1. Prepare the Bread

Start by using stale bread. If your bread is fresh, toast it lightly in the oven for 10 minutes at 350°F (175°C) to dry it out. The bread should be dry but not hard like croutons this helps it soak up all the delicious flavors. Tear or cut the bread into rough chunks.

2. Prepare the Vegetables

Cut the tomatoes into chunks, dice the cucumber, and thinly slice the red onion. If you’re adding bell peppers or other veggies, chop them into bite-sized pieces as well.

3. Assemble the Salad

In a large mixing bowl, combine the bread cubes, tomatoes, cucumber, red onion, and any other vegetables you’re using. Toss everything together.

4. Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. You can adjust the ratio of oil and vinegar to your taste if you like it tangier, add a bit more vinegar.

5. Dress the Salad

Pour the dressing over the bread and vegetables. Gently toss the salad to coat all the ingredients evenly. Make sure the bread soaks up the dressing, as this is the key to a good Panzanella.

6. Let it Stand

Allow the salad to stand for at least 20 minutes before serving. This lets the bread absorb the dressing and the flavors to meld together.

7. Add Basil and Serve

Just before serving, tear fresh basil leaves over the salad. Gently toss again and enjoy your fresh, flavorful Panzanella!

Variations and Dietary Substitutions

• Gluten-free option: Use a gluten-free bread like a gluten-free baguette or ciabatta.
• Vegan: The recipe is naturally vegan, but make sure the bread you use doesn’t contain any animal products.
• Low-carb variation: If you’re avoiding bread, you can replace it with cubes of roasted zucchini or eggplant for a bread-free version of Panzanella.
• Protein boost: Add in some chickpeas or grilled chicken for extra protein, turning this light salad into a complete meal.
• Cheese lovers: Add cubes of fresh mozzarella or shaved Parmesan for a richer, more decadent Panzanella.
• Check out the right equipment and Ingredients that you need for making #panzanella   here

Nutritional Information (per serving)

• Calories: ~350
• Fat: 16g
• Carbohydrates: 45g
• Protein: 7g
• Fiber: 5g
• Sodium: 500mg

Troubleshooting Tips

• Bread too soggy? Make sure the bread is properly stale or lightly toasted before using it. Fresh bread will turn mushy.
• Too dry? If the salad seems too dry, add a bit more olive oil and vinegar or even a splash of water to rehydrate the bread.
• Too acidic? If the vinegar is overpowering, balance it out with a touch of honey or sugar to soften the sharpness.

Notes on Versatility

What I love most about Panzanella, based on my overall experience, is its versatility. It pairs wonderfully with grilled meats, seafood, or even as a side dish for pasta. You can easily adjust it depending on what vegetables or ingredients you have on hand it’s truly one of those dishes that allows for endless creativity.