Tuscan Panzanella Salad
Revitalize your summer menu with this vibrant and authentic Tuscan Panzanella Salad, a traditional Italian recipe bursting with rustic charm and fresh flavors. Made with toasted cubes of stale ciabatta or sourdough bread, sweet ripe tomatoes, crunchy cucumber, and aromatic fresh basil, this bread salad offers a delightful medley of textures and tastes. Tossed in a zesty red wine vinegar and extra virgin olive oil dressing, and optionally enhanced with briny capers and a hint of garlic, each bite captures the essence of Italy’s sun-soaked countryside. Perfect as a light lunch, a refreshing side dish, or a colorful appetizer, this salad only gets better after resting, allowing the bread to absorb the vibrant juices. Quick and easy to prepare, Tuscan Panzanella Salad is the ultimate way to transform simple, wholesome ingredients into a showstopping dish.
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Recipe Information
Ingredients
- 300 grams stale rustic bread (such as ciabatta or sourdough)
- 4 medium ripe tomatoes
- 1 large cucumber
- 1 small red onion
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 10 leaves fresh basil leaves
- 2 tablespoons capers (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 small garlic clove (optional)
Instructions
Cut the stale bread into bite-sized cubes (about 2-3 cm). Spread the cubes onto a baking tray and toast in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they are lightly golden and crispy. Allow to cool.
Meanwhile, chop the tomatoes into bite-sized wedges and place them in a large salad bowl. Peel the cucumber if desired, then cut it into thin half-moons and add to the bowl.
Thinly slice the red onion, or finely dice it if you prefer a less pronounced flavor. If using garlic, mince it finely or grate it, and add both ingredients to the bowl.
Tear the fresh basil leaves into small pieces and add them to the salad, along with the capers if using.
In a small bowl or jar, mix together the extra virgin olive oil, red wine vinegar, sea salt, and black pepper. Shake or whisk until well combined.
Add the cooled bread cubes to the salad bowl. Pour the dressing over the salad and toss everything gently until the bread is slightly softened and the flavors are well distributed.
Allow the salad to sit for 10-15 minutes before serving, so the bread can absorb the dressing and juices from the vegetables.
Serve the Tuscan Panzanella Salad as a light meal, side dish, or appetizer. Enjoy immediately!
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4397 mg | 191% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 29.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2252 mg | 48% | |
*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.
