PANZANELLA
Panzanella is a traditional Italian salad that transforms humble, stale bread into a refreshing dish with a delightful texture. The torn pieces of bread soak up the juices from ripe tomatoes and the tangy dressing made with olive oil and balsamic vinegar. Fresh cucumber, red onion and fragrant basil leaves add a crisp and aromatic contrast with spices like salt and pepper. This simple yet flavour-packed salad is perfect for summer and can be served as a light meal, appetiser or side dish. The combination of textures and flavours makes it a crowd-pleaser at barbecues and picnics.
RECIPE CATEGORY
Appetisers, Side, Salad, Snack, Brunch, Entrée
SERVING SIZE
1 serving
CUISINE
Italian, Mediterranean
PREPARATION/TECHNIQUES
No-Cook, One-Pot Wonders, Marinate, 5 Ingredients or Less
OCCASION/HOLIDAY
Summer, Picnic, BBQ, Cocktail Party, Potluck, Family Reunion, Easter, Anniversary, Wedding, Fall, Fourth of July, Birthday, Graduation, Party, Valentine’s Day, Christmas Eve, Cinco de Mayo
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Quick & Easy, Low Cholesterol, Low Fat, Kid Friendly, Alcohol-Free, Healthy
DISH TYPE
Salad, Appetisers, Side, Snack, Condiment / Spread
INGREDIENTS
There are the following ingredients for Panzanella:
- 1 slice of stale bread torn into pieces
- 1 tomato, diced
- ¼ cucumber, diced
- ¼ red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- Fresh basil leaves for garnish
FULL NUTRITIONAL INFORMATION
- Calories: 160 kcal
- Protein: 3g
- Fat: 10g
- Carbohydrates: 15g
- Fibre: 3g
- Sodium: 200mg
PREPARATION
- Prepare The Bread: Tear the stale bread into bite-sized pieces. Toast it lightly in a pan or oven to give it a crisp texture.
- Combine The Vegetables: In a bowl, mix the diced tomato, cucumber, and thinly sliced red onion. Add a pinch of salt to draw out the moisture from the vegetables.
- Make The Dressing: Whisk together the olive oil, balsamic vinegar, salt, and pepper. This simple dressing enhances the flavour of the vegetables and bread.
- Toss The Salad: Add the bread pieces to the vegetable mixture. Pour the dressing over and toss gently to combine. Let it sit for a few minutes for the bread to absorb the flavours.
- Garnish And Serve: Top with fresh basil leaves and serve immediately. The fresh herbs add a burst of aroma and a vibrant touch.
PREP TIME
10 minutes
COOKING TIME
5 minutes (optional for toasting bread)
TIPS
- Use Stale Bread: Traditional Panzanella calls for stale bread. If your bread is fresh, toast it lightly to give it the right texture.
- Let It Sit: Allow the salad to rest for 10 minutes before serving. Let the bread soak up the dressing and flavours from the vegetables.
- Serve Immediately: Panzanella is best enjoyed fresh as the bread can become too soggy if left for too long.
VARIATIONS
- Add Olives: Add a handful of Kalamata olives for a briny twist to this classic salad.
- Cheese Topping: Sprinkle crumbled feta or mozzarella for a creamier texture and richer flavour.
- Extra Vegetables: Add chopped bell peppers or radishes for more crunch and colour in the salad.
PREPPING AND STORAGE
- Fridge Storage: Store any leftovers in an airtight container for up to 1 day in the fridge. The bread may soften, but the flavours will still be delicious.
- Freezing: It’s not recommended to freeze Panzanella as the bread will lose its texture when thawed.