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.
