Panzanella Salad
Bursting with vibrant Mediterranean flavors, this classic Panzanella Salad is a refreshing and satisfying way to celebrate summer’s best produce. Made with toasted cubes of day-old crusty bread, ripe tomatoes, crisp cucumber, and aromatic fresh basil, this Tuscan bread salad is elevated by the tangy kick of red wine vinegar and the briny bite of capers. Quick and easy to prepare in just 25 minutes, this recipe is perfect for a light lunch or as a colorful side dish for barbecues and picnics. Letting the salad rest before serving allows the bread to soak up the zesty dressing, creating a delightful medley of textures and flavors. A true homage to rustic Italian cuisine, this Panzanella Salad is a must-try staple for any summer table.
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Recipe Information
Ingredients
- 4 cups day-old crusty bread
- 6 tablespoons extra virgin olive oil
- 4 medium ripe tomatoes
- 1 large cucumber
- 1 small red onion
- 1 handful fresh basil leaves
- 3 tablespoons red wine vinegar
- 2 tablespoons capers
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Cut the day-old crusty bread into 1-inch cubes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bread cubes and toast them, stirring frequently, for 5 minutes or until golden and crisp. Remove from heat and let cool.
Cut the tomatoes into bite-sized chunks, discarding the cores. Place them in a large mixing bowl.
Peel the cucumber, slice it in half lengthwise, and remove the seeds with a spoon. Cut the cucumber into thin half-moons and add to the mixing bowl with the tomatoes.
Thinly slice the red onion and place the slices in a small bowl of cold water to reduce their sharpness. Let soak for 5 minutes, then drain and add to the mixing bowl.
Tear the fresh basil leaves into smaller pieces and add them to the salad.
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, red wine vinegar, salt, and black pepper to make the dressing.
Add the toasted bread cubes and capers to the mixing bowl with the vegetables and basil. Pour the dressing over the salad.
Toss everything together gently to combine, ensuring that the bread absorbs the dressing.
Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6507 mg | 283% | |
| Total Carbohydrate | 516.5 g | 188% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 61.5 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1118 mg | 86% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 1986 mg | 42% | |
*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.
