Fresh & Flavorful Panzanella
Panzanella is a delightful Italian salad that showcases simple ingredients, bringing out the flavors of ripe tomatoes and crusty bread. Traditionally enjoyed in the summer when tomatoes are at their best, this salad is not only fresh but also a brilliant way to use up stale bread. The combination of juicy tomatoes, crunchy cucumbers, fragrant basil, and crispy bread makes for a dish that’s bright, satisfying, and packed with flavor.
Why Make This Recipe
Making Panzanella is a fantastic way to savor the tastes of Italy while keeping things uncomplicated in the kitchen. It’s a no-cook recipe that requires minimal time, making it perfect for hot summer days or whenever you want a quick and healthy meal. Furthermore, it’s highly customizable with various ingredients you may have at home. Plus, it’s an excellent dish for gatherings and picnics due to its vibrant colors and fresh taste.
How to Make Panzanella
Ingredients :
- 4 – 5 cups (loosely packed) stale bread, torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used)
- 1 tbsp extra virgin olive oil
- 4 medium tomatoes
- 1 tsp cooking/kosher salt (or 3/4 tsp table salt)
- 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional)
- 1 cup basil leaves, loosely packed
- 2 tbsp red or white wine vinegar
- 1 tsp Dijon mustard
- 8 tbsp extra virgin olive oil, the best you can afford
- 1 1/2 tsp garlic, finely minced (~1 large or 2 small)
- 1/4 tsp salt
Directions :
Toast bread:
- Preheat oven to 180°C / 350°F (160°C fan).
- Toss bread chunks with 1 tbsp olive oil in a bowl.
- Spread bread on a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
Salad:
- Cut tomato into 8 wedges each. Cut some of these wedges into half for rustic shapes.
- Put tomatoes into a colander over a large bowl. Season with salt, toss, and set aside for 10 minutes to draw out juices. Reserve the tomato juice in the bowl for the dressing.
- Cut cucumber into 2.5cm / 1" chunks.
- Place tomatoes into a large bowl. Add cucumber and basil, and toss gently.
- Add dressing ingredients into the bowl with the tomato juice and whisk well.
- Add bread to salad, pour over dressing, and give it a light toss.
- Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more before serving!
How to Serve Panzanella
Panzanella can be served immediately after mixing; however, letting it rest for a few minutes allows the flavors to blend beautifully. Serve it in a large bowl and enjoy it as a stand-alone dish or as a side to grilled meats or fish. It’s perfect for summer gatherings or picnics.
How to Store Panzanella
Panzanella is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. It’s important to note that the bread may become soggy. To keep it from getting too wet, you can store the bread separately and mix it into the salad just before eating.
Tips to Make Panzanella
- Use day-old bread for the best texture; stale bread absorbs the dressing well.
- If you prefer crunchier bread, toast it a little longer.
- Feel free to mix in other vegetables such as bell peppers or red onions for added flavor.
Variation
You can customize your Panzanella by adding other ingredients like olives, capers, or even cheese such as mozzarella for a richer flavor.
FAQs
1. Can I use fresh bread instead of stale?
Yes, but it’s best to toast it first to allow it to absorb the dressing without getting mushy.
2. Is Panzanella gluten-free?
To make a gluten-free version, use gluten-free bread. The rest of the ingredients remain the same.
3. Can I prepare Panzanella ahead of time?
It’s best to prepare it fresh, but you can prep the ingredients a few hours ahead and mix them just before serving to keep the bread crisp.
Enjoy making and sharing this delightful Italian salad!
Panzanella
Ingredients
For the salad
- 4-5 cups stale bread, torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used) Use day-old bread for the best texture.
- 4 medium tomatoes Cut into wedges.
- 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional) Cut into 2.5cm / 1" chunks.
- 1 cup basil leaves, loosely packed
For the dressing
- 2 tbsp red or white wine vinegar
- 1 tsp Dijon mustard
- 8 tbsp extra virgin olive oil, the best you can afford
- 1 1/2 tsp garlic, finely minced (~1 large or 2 small)
- 1/4 tsp salt
For seasoning
- 1 tsp cooking/kosher salt (or 3/4 tsp table salt) To taste.
Instructions
Toasting the Bread
- Preheat oven to 180°C / 350°F (160°C fan).
- Toss bread chunks with 1 tbsp olive oil in a bowl.
- Spread bread on a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft.
- Remove and leave to cool.
Preparing the Salad
- Cut tomatoes into 8 wedges each, then cut some wedges in half for rustic shapes.
- Put tomatoes into a colander over a large bowl. Season with salt, toss, and set aside for 10 minutes to draw out juices. Reserve the tomato juice in the bowl for the dressing.
- Cut cucumber into 2.5cm / 1" chunks.
- Place tomatoes into a large bowl. Add cucumber and basil, and toss gently.
- Add dressing ingredients into the bowl with the tomato juice and whisk well.
- Add toast to the salad, pour over the dressing, and give it a light toss.
- Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more before serving.
