Panzanella

Panzanella

Panzanella is a classic Italian bread salad that captures the essence of summer with its vibrant flavors and fresh ingredients. This dish combines juicy tomatoes, crisp cucumbers, and fragrant basil with chunks of rustic bread that soak up a tangy vinaigrette. It’s a perfect way to use up stale bread and enjoy a refreshing, hearty salad.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Ingredients

• 4 cups of day-old rustic bread, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil, divided
• 2 large ripe tomatoes, chopped
• 1 cucumber, peeled and sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the bread cubes with 2 tablespoons of olive oil and spread them on a baking sheet.
3. Bake for 10 minutes or until the bread is golden and crisp. Remove from the oven and let cool.
4. Combine the tomatoes, cucumber, red onion, and basil in a large bowl.
5. Whisk together the remaining olive oil, red wine vinegar, salt, and pepper in a small bowl.
6. Add the toasted bread cubes to the vegetable mixture.
7. Pour the vinaigrette over the salad and toss gently to combine.
8. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Additional Notes

For a more robust flavor, consider adding capers or olives. You can also substitute the red wine vinegar with balsamic vinegar for a sweeter taste. If you prefer a more protein-rich salad, add some mozzarella balls or grilled chicken.

Nutritional Information

Estimated per serving: 250 calories, 12g fat, 30g carbohydrates, 5g protein, 4g fiber.

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