Panzanella
Savor the vibrant flavors of summer with Panzanella, a classic Italian bread salad that transforms humble, day-old bread into a rustic masterpiece. Tossed with juicy ripe tomatoes, crisp cucumber, tangy red onion, briny capers, and fragrant basil, this dish is brought together by a simple yet robust olive oil and red wine vinegar vinaigrette. The bread cubes soak up the luscious juices, creating a deliciously hearty yet refreshing salad. Perfect for warm weather gatherings, this no-cook recipe is a celebration of fresh, seasonal ingredients and effortless preparation, ready in just 20 minutes. Ideal as a light lunch, side dish, or centerpiece for al fresco dining, Panzanella captures the essence of Mediterranean simplicity.
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Recipe Information
Ingredients
- 6 cups Day-old rustic bread (such as sourdough or ciabatta)
- 5 tablespoons Extra-virgin olive oil
- 2.5 tablespoons Red wine vinegar
- 1 clove Garlic clove, minced
- 4 cups Ripe tomatoes, diced
- 1 medium Cucumber, peeled, seeded, and sliced
- 1 small Red onion, thinly sliced
- 1 cup Fresh basil leaves, torn
- 2 tablespoons Capers, drained
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
Instructions
Cut the day-old bread into 1-inch cubes (approximately 6 cups). If the bread is not completely dried out, you can toast it lightly in the oven at 350°F (175°C) for 5-7 minutes. The bread should be dry but not browned.
In a large bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and black pepper to create the vinaigrette.
Add the diced tomatoes, sliced cucumber, thinly sliced red onion, capers, and torn basil leaves to the bowl with the vinaigrette. Toss gently to combine.
Add the bread cubes to the bowl and toss everything together until the bread is well-coated in the vinaigrette and has started to absorb the liquid from the tomatoes.
Let the salad sit for 15-20 minutes at room temperature. This resting time allows the flavors to meld and the bread to soak up the juices.
Taste and adjust seasoning if needed, adding more salt or black pepper as desired.
Serve the Panzanella salad immediately or refrigerate for up to 4 hours. Bring to room temperature before serving.
Nutrition Facts
Calories |
4484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10049 mg | 437% | |
| Total Carbohydrate | 775.6 g | 282% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 45.3 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 4914 mg | 105% | |
*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.
