Easy Classic Panzanella Salad Recipe

Discover the rich flavors of an easy classic Panzanella salad recipe—a staple of Tuscan cuisine that’s as delightful in taste as it is simple in preparation. This recipe transforms stale bread and ripe tomatoes into a vibrant and savory salad that sings of summer. Whether you’re hosting a gathering or seeking a light lunch, this dish is sure to become a beloved favorite in your household.

Growing up, this recipe was a summer tradition in my family. My grandmother always had an eager crowd gathered around her kitchen table as she tossed together fresh vegetables from her garden. The kitchen would fill with the aroma of vine-ripened tomatoes mingling with basil and olive oil, creating a nostalgic scent that brings back fond memories of sunny afternoons and family laughter.

Why You’ll Love This Recipe

This Panzanella salad is a one-bowl wonder that is both refreshing and hearty. Its simplicity means you can prepare it quickly without fuss, and it utilizes ingredients that are readily available. The use of stale bread is not just practical but also adds an exciting texture that absorbs the tangy dressing beautifully. Perfect for meal prepping and making ahead, this salad becomes even more flavorful as it rests, making it an ideal addition to your weekly menu.

Ingredients Notes

For the freshest flavor, use only the ripest tomatoes you can find. If heirloom tomatoes are in season, they add a delightful depth of flavor and color. Stale artisan bread, like a crusty Italian loaf, works best; however, any firm bread will suffice in a pinch. Fresh basil is non-negotiable for its intense aroma, while a good-quality extra virgin olive oil is essential for the dressing. Consider adding cucumbers, red onions, and capers for additional texture and brininess.

Recipe Steps

Step 1

Start by cutting the bread into 1-inch cubes. If your bread isn’t stale, toast the cubes on a baking sheet in a 350°F (175°C) oven for about 10 minutes, until dry and crispy.

Step 2

Dice the tomatoes into bite-sized pieces and place them in a large mixing bowl. Add a pinch of salt and let them sit for a few minutes to release their juices.

Step 3

Add the cubed bread to the bowl of tomatoes, ensuring the bread begins to soak in the tomato juices.

Step 4

Slice a small red onion thinly and add it to the mixture. Include fresh basil leaves, torn by hand to preserve their aromatic oils. Optionally, you may add sliced cucumbers and drained capers for extra flavor.

Step 5

Drizzle a generous amount of extra virgin olive oil over the salad and toss gently to combine all ingredients. Adjust seasoning with salt, black pepper, and a splash of red wine vinegar if desired. Allow the salad to rest for at least 30 minutes before serving to meld the flavors together.

Storage Options

Leftover Panzanella salad can be stored in an airtight container in the refrigerator for up to two days. The bread will continue to absorb moisture, creating a softer texture. If planning to freeze, separate the bread and vegetable components, and thaw in the refrigerator before serving. Reheat briefly in an oven or allow it to come to room temperature naturally.

Variations & Substitutions

This classic salad is versatile. For a gluten-free option, use gluten-free bread or croutons. To amp up the protein, consider adding grilled chicken, chickpeas, or mozzarella balls. Experiment with herbs such as parsley or mint for a twist, or include bell peppers for additional color and crunch.

Serving Suggestions

Enjoy this vibrant salad as a light lunch on its own or as a flavorful side dish at barbeques and picnics. It pairs beautifully with grilled meats or seafood. For a cozy family dinner, serve alongside a bowl of soup or grilled cheese.

Frequently Asked Questions

Can I use fresh bread for Panzanella? It’s best to use stale or day-old bread to achieve the proper texture. Fresh bread can be toasted to mimic the effect of staleness, as this helps it soak up the dressing without becoming overly soggy.

How can I prevent my salad from becoming too soggy? Allowing the bread to dry out or toasting it first will help prevent sogginess. Additionally, tossing the salad right before serving ensures the bread retains a slight chewiness and doesn’t become mushy.

What can I do if I don’t have fresh basil? While fresh basil is ideal, you can substitute with dried basil, although it will alter the flavor slightly. Alternatively, consider fresh parsley or mint for a different but equally delightful taste.

Easy Classic Panzanella Salad Recipe

This easy classic Panzanella salad is a refreshing and simple dish perfect for warm weather. It combines ripe tomatoes, crisp cucumbers, and hearty bread for a delicious and satisfying meal.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups day-old bread cut into 1-inch cubes
• ▢ 2 cups tomatoes chopped
• ▢ 1 cup cucumber sliced
• ▢ 0.25 cup red onion thinly sliced
• ▢ 0.5 cup fresh basil leaves torn
• ▢ 0.25 cup extra-virgin olive oil
• ▢ 2 tbsp red wine vinegar
• ▢ 0.25 tsp salt to taste
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and bake for about 10 minutes, until golden and crispy.
• In a large bowl, combine the tomatoes, cucumber, red onion, and basil leaves.
• Add the toasted bread cubes to the bowl with the vegetables.
• In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
• Pour the dressing over the salad and toss everything together gently to combine.
• Let the salad sit for about 10 minutes before serving to allow the bread to absorb the flavors.

Notes

For the best flavor, use the ripest tomatoes you can find. This salad is versatile and can easily be adapted with additional vegetables or herbs.