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!
Ingredients
Scale
- 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
Instructions
- Chop the tomatoes and cucumber into bite-sized pieces.
- Cut stale ciabatta into 1-inch cubes; toast lightly if necessary.
- In a large bowl, combine the chopped vegetables with bread cubes, red onion, and basil.
- Drizzle with olive oil and balsamic vinegar; season with salt and pepper.
- Toss gently to coat everything evenly.
- 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.