With juicy heirloom tomatoes, crisp cubes of grilled bread, cucumber, and contemporary basil, this panzanella recipe is a dish you’ll end up making all summer season lengthy. Serve it as a aspect or as a lightweight meal.
Traditional Italian Panzanella Salad
Panzanella is a Tuscan bread salad that mixes crusty bread, tomatoes, basil, cucumbers, crimson onion, and olive oil—like Caprese Salad, it’s an ideal summer season dish for lunch or as a aspect for Grilled Rooster Breast. (You too can make it right into a enjoyable appetizer, like these Grilled Shrimp Panzanella Skewers.) After tossing all the things in a bowl, you’ll let all of it marinate for a short time to permit the flavors to mix. The juices from the tomatoes combined with the olive oil types the dressing, which makes this salad recipe even simpler to place collectively!
Why My Household Adores This Salad
This straightforward Italian salad has develop into a summer season custom in my residence. Right here’s why we adore it—and why you’ll too!
- A celebration of summer season. Summer time recipes let contemporary components shine and that’s what’s greatest about panzanella. Begin with fabulous heirloom tomatoes and aromatic contemporary basil leaves and also you’re already midway there to an ideal salad.
- Crispy bread. If croutons are your favourite a part of a salad, you’ll respect panzanella, the place the toasted bread isn’t only a garnish, however a most important element of the recipe.
- Lighter than the standard model. I add solely a tablespoon of olive oil to my panzanella recipe, protecting the energy in verify.
Yield: 8 servings
Serving Measurement: 1 cup
-
Calmly spray bread with olive oil and season with a bit salt; grill over medium warmth, till toasted and properly browned.
-
Take away from warmth and minimize into 1 inch cubes. Put aside.
-
In a big bowl, mix the tomatoes, cucumber, crimson onion, basil, olive oil, and season liberally with salt and pepper.
-
Let it sit for about half-hour to let the flavors mix.
-
Add the bread cubes and toss.
-
Serve in particular person bowls.
Final Step:
Please depart a score and remark letting us understand how you appreciated this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.
As a most important dish: Servings: 4 • Serving Measurement: 2 cups • Previous Factors: 4 pts • Factors+: 6 pts
Serving: 1 cup, Energy: 104.3 kcal, Carbohydrates: 17.7 g, Protein: 3.1 g, Fats: 2.9 g, Fiber: 2.2 g
What You’ll Want
The important thing to creating this straightforward salad is utilizing the freshest prime quality components. I used ripe tomatoes from my backyard, my home made Sourdough Bread Recipe, contemporary basil, and a superb further virgin olive oil.
- Tomatoes – I take pleasure in utilizing colourful heirloom tomatoes as a result of they’re so lovely in a salad, however beefsteak tomatoes may even work.
- Seedless cucumber – Like English cucumbers.
- Crimson onion – Or use shallot for a milder taste.
- Basil – Contemporary is a should. Dried simply doesn’t style the identical!
- Additional virgin olive oil – Plus some EVOO spray for toasting the bread.
- Bread – Whereas I used sourdough, you may also use French bread or a superb crusty Italian bread.
- Kosher salt and contemporary floor pepper – To season all the things and convey all of it collectively.
The way to Make Panzanella
Right here’s how simple it’s to make this panzanella recipe!
- Grill the bread. Spray the bread with olive oil and sprinkle it with salt. Grill over medium warmth till it’s toasted, then minimize it into cubes.
- Begin assembling the salad. Toss the tomatoes, cucumber, crimson onion, and basil with the olive oil, salt, and pepper. Let the salad sit for half-hour.
- End. Add the cubes of bread and toss once more, then serve.
Suggestions and Variations
Listed here are a couple of further pointers and a few methods you’ll be able to put your individual spin on this panzanella recipe.
- Use day outdated bread. In case you do that, you’ll be able to skip grilling the bread.
- Scoop out the seeds of backyard cucumbers. Have cucumbers out of your backyard? You should use these in panzanella too! Simply slice them lengthwise after which scoop out the seeds earlier than chopping them.
- Add different components. Sliced black olives, balls of contemporary mozzarella, shaved Parmesan, white beans, cooked and cooled Grilled Eggplant—there are such a lot of choices for this recipe. You too can add a drizzle of balsamic glaze simply earlier than serving, like I do with this Bruschetta Pasta Salad.
- Plan on consuming it immediately. The bread will get soggy because the salad sits, so that is greatest eaten instantly. If you wish to make panzanella for a celebration, I like to recommend storing the bread individually after which including it simply earlier than serving.
What to Serve With Panzanella
Whereas I like panzanella as a lightweight lunch or dinner, it’s additionally nice as a aspect dish. Right here’s some inspiration.
Correct Storage
If you already know you’re not going to eat the entire salad in a single sitting, solely add the bread to the portion you’ll be consuming immediately. Then, maintain the toasted bread in an hermetic container for 1-2 days and retailer the veggie element of the panzanella within the fridge in a separate hermetic container.
When you’ve added the bread, the salad will final a day within the fridge, however the bread will get comfortable.
