Delightful Panzanella Recipe for Summer Bliss

There’s something about a Panzanella recipe that makes my heart skip a beat and my taste buds do a little happy dance. Imagine fresh, juicy tomatoes bursting with flavor, perfectly paired with crunchy bread soaked in all that goodness. Mediterranean-inspired dishes It’s like summer on a plate, making every bite a celebration of flavors and textures. Whether it’s a lazy Sunday lunch or a festive gathering, this dish brings joy and sunshine to the table.

I remember the first time I made Panzanella; it was during one of those delightful backyard barbecues where everyone was just waiting for the food to steal the show. My friends were skeptical at first—who wants soggy bread, right? But once they took that first bite, I could see their doubts vanish faster than our dessert! This dish is a perfect blend of fresh ingredients and nostalgia, guaranteed to brighten any occasion.

I remember my friend Sarah declaring her undying love for this dish at a picnic last summer. Who knew soggy bread could cause such joy?

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Stale Bread: Use ciabatta or baguette; stale bread absorbs the dressing beautifully without turning mushy. chicken with fruity salsa.

• Ripe Tomatoes: Choose juicy heirloom tomatoes for maximum flavor and color contrast.

• Cucumber: Pick a crisp cucumber to add freshness; English cucumbers work well here.

• Red Onion: Thinly sliced red onion provides a sharp bite that balances the sweetness of the tomatoes.

• Basil Leaves: Fresh basil adds an aromatic touch; tear the leaves for more flavor release.

• Olive Oil: Use high-quality extra virgin olive oil for rich flavor and healthy fats.

• Balsamic Vinegar: A drizzle of balsamic vinegar enhances sweetness and acidity beautifully.

• Salt & Pepper: Essential for seasoning; adjust to taste to enhance all flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepping your Panzanella is as easy as pie—or should I say salad? Let’s get started! pasta salad with dill pickles.

Chop Your Veggies: Begin by dicing your ripe tomatoes and cucumber into bite-sized pieces. Use your sharpest knife—trust me, it makes everything easier (and more fun).

Slice Your Bread: Cut your stale bread into cubes about an inch big. If it’s too hard, give it a light toast in the oven at 350°F (175°C) until golden brown but not crunchy.

Toss It All Together: In a large bowl, combine your chopped veggies with the bread cubes. Add thinly sliced red onion and freshly torn basil leaves; let those flavors mingle!

Dress It Up!: Drizzle olive oil and balsamic vinegar over the mixture, then sprinkle with salt and pepper. Toss gently until everything is evenly coated—get in there with your hands if you want!

Let It Marinate!: Allow the salad to sit for at least 30 minutes before serving. This resting time allows the bread to soak up all those delicious juices—trust me, it’s worth it. For more inspiration, check out this Cucumber salad recipe recipe.

Enjoy savoring each flavorful bite while basking in the glory of your culinary triumph!

Perfecting the Cooking Process

To achieve the best results, start by toasting your bread cubes before mixing them with fresh vegetables. This step adds crunch and enhances flavor.

Add Your Touch

Feel free to swap out vegetables based on what’s in season or add proteins like chicken or chickpeas for extra heartiness.

Storing & Reheating

Store leftover Panzanella in an airtight container in the fridge for up to two days. Avoid reheating to maintain freshness.

Making this Panzanella recipe was a game-changer during summer BBQs when guests couldn’t stop asking for seconds! cold noodle dishes.

FAQ

What type of bread is best for Panzanella recipe?

For more inspiration, check out this Vegan mushroom meatballs recipe.

Use crusty, day-old bread like ciabatta or sourdough for optimal texture.

Can I make this Panzanella recipe ahead of time?

Yes, prepare everything except dressing; mix just before serving to keep it fresh.

What vegetables work well in a Panzanella recipe?

Tomatoes, cucumbers, bell peppers, and red onions are great choices for freshness and color.

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Panzanella

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• Author: Teprod
• Total Time: 15 minutes
• Yield: Serves 6

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Description

Panzanella is a vibrant Italian bread salad that bursts with summer flavors and textures. This refreshing dish combines ripe tomatoes, crunchy cucumbers, and aromatic basil with toasted bread soaked in olive oil and balsamic vinegar. Perfect for picnics or casual gatherings, Panzanella transforms simple ingredients into a delightful celebration on your plate. Enjoy the perfect blend of freshness and nostalgia with every bite!

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Ingredients

Scale 1x2x3x

• 4 cups stale ciabatta bread, cubed
• 2 cups ripe heirloom tomatoes, diced
• 1 cup English cucumber, diced
• ½ cup red onion, thinly sliced
• ½ cup fresh basil leaves, torn
• ¼ cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Chop the tomatoes and cucumber into bite-sized pieces.
2. Cut stale ciabatta into 1-inch cubes; toast lightly if necessary.
3. In a large bowl, combine the chopped vegetables with bread cubes, red onion, and basil.
4. Drizzle with olive oil and balsamic vinegar; season with salt and pepper.
5. Toss gently to coat everything evenly.
6. Let the salad marinate for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Use stale bread for best results; it absorbs flavors without getting mushy. Feel free to customize with seasonal vegetables or add proteins like grilled chicken or chickpeas.