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Panzanella Salad Recipe
Ingredients:
- 4 cups stale bread, cubed
- 2 cups tomatoes, chopped
- 1 cup cucumber, sliced
- 0.5 cup red onion, thinly sliced
- 0.25 cup basil leaves, torn
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- to taste salt and pepper
Instructions:
- In a large mixing bowl, combine the bread, tomatoes, cucumber, red onion, and basil leaves.
- Drizzle with olive oil and red wine vinegar.
- Season with salt and pepper to taste.
- Toss everything together until well mixed.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Imagine a salad that’s hearty yet refreshing, simple yet bursting with flavor. This Panzanella Salad is a delightful way to use up stale bread and enjoy the fresh taste of summer vegetables. Perfect for a light lunch or a side dish, it’s a recipe you’ll find yourself coming back to again and again.
What You Will Need
Read more: Tuna Salad Recipe
What you will need to make Panzanella Salad
- Stale bread: Absorbs the dressing while maintaining a chewy texture, making it the perfect base for this salad.
- Tomatoes: Provide juiciness and a burst of flavor, balancing the bread's texture.
- Cucumber: Adds a refreshing crunch, complementing the softness of the bread and tomatoes.
- Red onion: Offers a sharp, tangy bite that contrasts nicely with the other ingredients.
- Basil leaves: Infuses the salad with a fresh, aromatic flavor.
- Olive oil: Acts as the primary dressing, bringing all the flavors together.
- Red wine vinegar: Adds acidity, enhancing the overall taste and balancing the richness of the olive oil.
Tools and Instruments Required
What tools/instruments will be needed to make Panzanella Salad Recipe
- Mixing bowl: Essential for combining all ingredients evenly, ensuring the flavors meld together perfectly.
- Knife: Needed to chop tomatoes, slice cucumbers, and thinly slice red onions with precision.
- Cutting board: Provides a stable surface for safely chopping and slicing vegetables.
- Measuring cups: Helps in accurately measuring olive oil and red wine vinegar for the dressing.
- Tongs: Useful for tossing the salad, ensuring all ingredients are well mixed without crushing them.
Panzanella Salad Recipe
A classic Italian bread salad, perfect for summer.
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Ingredients:
Main Ingredients
- 4 cups Stale Bread, cubed
- 2 cups Tomatoes, chopped
- 1 cup Cucumber, sliced
- 0.5 cup Red Onion, thinly sliced
- 0.25 cup Basil Leaves, torn
- 0.25 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- to taste Salt and Pepper
Instructions:
- 1. In a large mixing bowl, combine the bread, tomatoes, cucumber, red onion, and basil leaves.
- 2. Drizzle with olive oil and red wine vinegar.
- 3. Season with salt and pepper to taste.
- 4. Toss everything together until well mixed.
- 5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Notes:
Best enjoyed fresh, but can be stored in the fridge for up to a day.
Read more: Potato Salad Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare all ingredients except for the bread.
- Store chopped veggies in an airtight container in the fridge.
- Keep bread cubes in a separate container at room temperature.
- Combine everything just before serving.
Freezing Instructions
- Not recommended to freeze this salad.
- Bread will become soggy, and veggies lose texture.
Using stale bread in Panzanella Salad not only reduces food waste but also allows the bread to soak up the olive oil and vinegar better, enhancing the overall flavor.
Frequently Asked Questions
FAQ:
How long should the bread be stale?
Ideally, a day or two old.
Can I use fresh bread?
Yes, but toasting it first helps.
What type of tomatoes work best?
Any ripe, juicy variety.
Can I add other vegetables?
Absolutely, bell peppers or olives are great.
How long can I store leftovers?
Best eaten fresh, but up to a day in the fridge.
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