How to Make THE BEST Panzanella
Discover the joy of summer with the best Panzanella, a vibrant Tuscan bread salad that showcases the season’s finest ingredients. This simple yet flavorful dish combines crusty sourdough bread, juicy ripe tomatoes, crunchy cucumbers, and fragrant fresh basil, all tossed together with a zesty vinaigrette. Perfect for barbecues, picnics, or a light family dinner, Panzanella is not only easy to prepare (just 25 minutes!) but also a healthy addition to your meals. Embrace the flavors of Italy and enjoy this refreshing salad that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: No-Cook/Toasting
- Cuisine: Italian
Ingredients
Scale
- 6 cups sourdough bread (cubed)
- 1 ½ pounds ripe tomatoes (chopped)
- ½ English cucumber (diced)
- ½ cup slivered red onion
- 2 tablespoons capers
- 1 cup extra virgin olive oil (divided)
- ¼ cup red apple vinegar
- Fresh basil leaves (for garnish)
- 3 garlic cloves (total)
Instructions
- Toast the bread: Heat 2 tablespoons of olive oil and one garlic clove in a large skillet over medium heat. Cook until fragrant. Remove garlic and add sourdough cubes; toast until golden brown (about 5 minutes). Set aside.
- Prepare the salad: In a large bowl, combine toasted bread, tomatoes, cucumber, red onion, and capers.
- Make the vinaigrette: Whisk together remaining olive oil, red apple vinegar, minced garlic, salt, and pepper in a small bowl.
- Combine: Pour vinaigrette over the salad mixture and toss gently. Let sit for 20-30 minutes before serving to meld flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 230mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://recipeelite.com/how-to-make-the-best-panzanella/