Italian Panzanella
Savor the vibrant flavors of summer with this classic Italian Panzanella salad, a rustic Tuscan dish that makes creative use of stale bread and garden-fresh vegetables. Bursting with juicy ripe tomatoes, crisp cucumber, aromatic basil, and a tangy red wine vinaigrette, this bread salad is a celebration of simple, wholesome ingredients. The bread cubes soak up the flavorful juices from the vegetables and dressing, creating a satisfying texture that’s both soft and crispy. A touch of capers adds an optional briny twist, while the quick 20-minute prep time makes it an effortless yet impressive side dish or light main course. Perfect for sharing with friends at al fresco gatherings, this easy Panzanella recipe is your go-to for a taste of the Italian countryside.
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Recipe Information
Ingredients
- 300 g stale crusty bread (such as ciabatta or sourdough)
- 400 g ripe tomatoes
- 1 large cucumber
- 1 small red onion
- 20 g fresh basil leaves
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 2 tbsp capers (optional)
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
Instructions
Cut the stale bread into bite-sized cubes (about 2 cm) and set them aside in a large mixing bowl.
Dice the tomatoes into small chunks and let them sit for 5 minutes in a separate bowl to release their juices.
Peel the cucumber, slice it lengthwise, and scoop out the seeds with a spoon. Dice the cucumber into small chunks.
Peel and thinly slice the red onion. If the onion is too pungent, soak the slices in cold water for 5-10 minutes and drain them before using.
Add the diced cucumber, sliced red onion, tomatoes along with their juices, and capers (if using) to the bowl with the bread.
Tear the basil leaves into smaller pieces and add them to the salad.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the bread and vegetables. Toss everything together gently but thoroughly, ensuring the bread absorbs the tomato juices and vinaigrette.
Let the Panzanella sit for at least 15 minutes to allow the flavors to meld. Toss again before serving.
Serve the Panzanella at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 28.0 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
