Panzanella Salad

why make this recipe

Panzanella Salad is fresh, simple, and fast. It uses day-old bread and ripe vegetables to make a tasty meal or side. You can make it with few ingredients and little work. It is great on warm days and pairs well with grilled meats or fish.

how to make Panzanella Salad

Make this salad in three steps: toast the bread, chop the vegetables, and mix with a simple dressing. Let it sit for 15–20 minutes so the bread soaks up the dressing and the flavors come together. This rest time makes the salad juicier and more flavorful.

Ingredients :

• Crusty bread
• Vine-ripened tomatoes
• Cucumber
• Red onion
• Fresh basil
• Olive oil
• Red wine vinegar
• Salt
• Pepper

Directions :

Cut the crusty bread into bite-sized pieces and toast it lightly in the oven until golden. Chop the vine-ripened tomatoes, cucumber, and red onion into bite-sized pieces. In a large bowl, combine the chopped vegetables and toasted bread. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the vinaigrette. Pour the dressing over the salad, add fresh basil, and toss gently to combine. Let the salad sit for about 15-20 minutes before serving to allow the flavors to meld.

introduction

Panzanella is a classic Italian bread salad. It uses simple food you likely already have. For a different salad idea on the site, see the Snickers caramel apple salad recipe.

how to serve Panzanella Salad

Serve the salad at room temperature. Spoon it into a shallow bowl so the bread stays slightly crisp on top. Offer extra olive oil or vinegar on the side for people who want more dressing. Add a wedge of lemon for a bright finish if you like.

how to store Panzanella Salad

Store leftover salad in an airtight container in the fridge for up to 1 day. The bread will soften over time. If you want to keep crunch, store the bread separately and add it just before serving.

tips to make Panzanella Salad

• Use ripe tomatoes for the best taste.
• Day-old bread soaks up dressing better than fresh bread.
• Cut vegetables into similar sizes so every bite is balanced.
• Toss gently to avoid mashing the bread and tomatoes.
• Let the salad rest 15–20 minutes before serving to let flavors blend.

variation (if any)

• Add mozzarella or burrata for a creamy version.
• Mix in olives or capers for a salty kick.
• Use balsamic vinegar instead of red wine vinegar for a sweeter note.
• Add grilled vegetables or beans to make it heartier.

FAQs

Q: Can I use any bread for Panzanella?
A: Use a sturdy crusty bread like a baguette or ciabatta. Soft bread will turn to mush.

Q: Do I need to peel the cucumber?
A: No. You can leave the skin on for texture and color, unless you prefer it peeled.

Q: How long should the salad sit before serving?
A: Let it sit 15–20 minutes so the bread soaks up the dressing and the flavors meld.

Q: Can I make this ahead?
A: You can chop the vegetables and make the dressing ahead, but add the bread and toss close to serving time.

Q: Is this salad vegan?
A: Yes, the basic version is vegan. Add cheese only if you want a non-vegan option.

Panzanella Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegan

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Description

A classic Italian bread salad featuring day-old bread and fresh vegetables, perfect for warm days.

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Ingredients

Scale 1x2x3x

• 4 cups crusty bread, cut into bite-sized pieces
• 4 vine-ripened tomatoes, chopped
• 1 cucumber, chopped
• 1 red onion, chopped
• 1/2 cup fresh basil, torn
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt, to taste
• Pepper, to taste

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Instructions

1. Preheat the oven to toast the bread until golden.
2. Chop the tomatoes, cucumber, and red onion into bite-sized pieces.
3. Combine the chopped vegetables and toasted bread in a large bowl.
4. Whisk together olive oil, red wine vinegar, salt, and pepper in a small bowl.
5. Pour the dressing over the salad, add fresh basil, and toss gently to combine.
6. Let the salad sit for 15-20 minutes before serving.

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Notes

Use ripe tomatoes and day-old bread for the best flavor and texture. Store leftovers in an airtight container for up to 1 day.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg