Panzanella salad Recipe

Italian · Salad · 20 min total

A classic Tuscan bread salad that's perfect for using up stale bread and ripe summer tomatoes. This refreshing dish is tossed with a simple vinaigrette and bursting with flavor.

Ingredients

• 4 cups (about 8 oz) stale crusty bread, cut into 1-inch cubes
• 1 1/2 pounds ripe tomatoes, cut into bite-sized pieces
• 1 cucumber, peeled, seeded, and diced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste

Instructions

1. Place the bread cubes in a large bowl and sprinkle with a little water to lightly moisten. Let sit for 10 minutes.
2. Add the tomatoes, cucumber, red onion, and basil to the bowl with the bread.
3. In a small bowl, whisk together the olive oil, red wine vinegar, and garlic. Season with salt and pepper.
4. Pour the dressing over the salad and toss gently to combine. Let the salad sit for at least 15 minutes to allow the flavors to meld.
5. Taste and adjust seasoning if needed. Serve at room temperature.

Tips

• For best results, use day-old bread that is firm and slightly dry.
• You can add other vegetables like bell peppers or capers for extra flavor.
• Panzanella is best served immediately, but leftovers can be stored in the refrigerator for up to a day.
• Letting the salad sit for 30 minutes before serving allows the bread to absorb the dressing and become tender.

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