Classic Panzanella Salad

Classic Panzanella Salad

Debbie

This authentic Panzanella Salad is a Tuscan bread salad made with ripe tomatoes, crisp cucumbers, and crusty bread soaked in a zesty vinaigrette. A perfect summer dish that's light, flavorful, and easy to make.

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Prep Time 15 minutes mins

Course Salad

Cuisine Italian

Servings 4 people

Calories

Ingredients

  

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• Ingredients:
• 4 cups stale bread torn into bite-sized pieces
• 4 large tomatoes cut into chunks
• 1 small cucumber sliced
• ½ small red onion thinly sliced
• ¼ cup fresh basil torn
• ¼ cup capers or olives optional

Dressing

• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp Dijon mustard

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Instructions

 

• Instructions:
• If your bread isn’t stale, lightly toast it in the oven at 350°F for 10 minutes until slightly crisp but not browned.
• Slice the tomatoes, cucumbers, and red onion and place them in a large bowl.
• In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, pepper, and Dijon mustard until well combined.
• Add the toasted (or stale) bread to the bowl with the vegetables. Drizzle with the dressing and gently toss to coat.
• Allow the salad to sit for at least 15-30 minutes before serving. This helps the bread absorb the flavors while still staying slightly crisp.
• Garnish with fresh basil and optional olives or capers. Serve and enjoy!
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Notes

Notes:

I used orange, red, red stripe and yellow cherry tomatoes and it is beautiful display. Everyone wanted the recipe!

Add Protein: Toss in grilled chicken or mozzarella pearls for a heartier meal.
Gluten-Free Option: Use gluten-free bread or croutons.
Make-Ahead Tip: Prep the salad a few hours in advance, but add the bread right before serving to maintain texture.

Keyword italian salad, panzanella salad

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The Origins of Panzanella Salad: https://en.wikipedia.org/wiki/Panzanella

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I made a smaller version for myself tonight without the cucumbers, only because I used them all last nite! This recipe is so adaptable to add something. Tonight, I used lettuce from my garden and it was delicious! For the party, I mixed the recipe as noted and had romaine lettuce on the side. I even added feta cheese and gluten free croutons.