What Is Panzanella Salad
At its heart, panzanella salad is an Italian classic that celebrates the waste-not, want-not philosophy. Traditionally it features crusty stale bread, sun-ripened juicy tomatoes, and crisp cucumber all tossed together with fresh basil and a zesty vinaigrette. My rendition encompasses all these elements, but I bumped up the savory goodness one more notch by incorporating briny Kalamata olives and capers! But what’s truly great about this classic bread salad is that while its flavors might transport you to the sun-kissed hills of Tuscany, the actual prep time won’t steal hours from your day. In less than an hour, you can create a delicious dish ready to tantalize taste buds. So whether you’re short on time or just don’t feel like cooking, this panzanella salad recipe is a fantastic option.
Italian Bread – This is the foundation of your panzanella salad. I used Italian bread, but a French baguette, sourdough bread, and ciabatta are other good choices. Tomatoes – Use fresh ripe large tomatoes for the best flavor. You can also use heirloom tomatoes and bite-size cherry tomatoes. Cucumber – Provides the salad with a crisp and cool crunch, which adds another layer of texture. Red Onion – Adds a bit of sharp flavor and a pop of purple color to the mix. Basil Leaves – Aromatic fresh basil adds a hint of peppery sweetness that brings the whole dish together. Feel free to add other fresh herbs like parsley and oregano. Kalamata Olives – Infuses the salad with savory depth that complements the sweetness of the tomatoes. Capers – These tiny flavor bombs, deliver a tangy acidic punch that elevates the dish.
Red Wine Vinegar – Provides a subtle tanginess and touch of acid to the vinaigrette. Balsamic vinegar is a good second option. Olive Oil – Gives the dressing richness and a smooth texture. Regular olive oil will do the trick, but extra virgin olive oil is the best choice. Garlic – Always use fresh minced garlic for the most intense flavor. Seasonings – Salt and black pepper season the dressing.
Making this Italian bread salad is super quick and easy! After a little toasting, chopping, and tossing, your work is done and the dish is ready to serve! To start, preheat the oven to 300°F (150°C). Then lay out your bread cubes on a baking sheet in an even layer and toast them for 10 to 15 minutes. The goal is to make them crispy without browning them. Next, add the tomatoes, cucumber, red onion, basil leaves, olives, and capers to a large bowl. Then gently toss them together until they are combined. Do your best not to squish the tomatoes! Now, grab another bowl and whisk the red wine vinegar, extra-virgin olive oil, minced garlic, and a sprinkle of salt and black pepper together. You can also put all the ingredients into a small jar with a tight-fitting lid and then shake it vigorously until they begin to emulsify. Then give the dressing a taste and add more salt if needed. Here’s where it all comes together! Add the cooled chunks of bread to the large bowl with the vegetables. Then drizzle the dressing over the salad and gently toss it together until each cube of bread is fully coated in the vinaigrette. Once the salad is made, let it sit for at least 30 minutes to give the bread time to absorb some of the dressing and soften slightly. This allows the flavors to meld together, enhancing the overall flavor of the salad. Then when you’re ready, give the salad one last final toss and serve it at room temperature.
Storage
Classic panzanella salad is best eaten the day it’s made. However, if you have leftovers just put them in an airtight container and consume them within 1 to 2 days.
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