Panzanella Salad is a delightful Italian dish that celebrates the freshness of summer produce. Combining juicy tomatoes, crisp cucumbers, and toasted bread, this salad is not only colorful but also bursting with flavor. Ideal as a light meal or a side dish, it’s a wonderful way to use up stale bread and enjoy seasonal vegetables. Let’s dive into the ingredients and preparation of this refreshing salad.
Ingredients
- 4 ripe tomatoes, diced
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 2 cups stale bread, cubed
- 1/4 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, with no cooking time required.
Nutritional Value
Each serving (approximately 1 cup) contains:
– Calories: 150
– Protein: 4g
– Fat: 9g
– Carbohydrates: 15g
– Fiber: 3g
Step-by-Step Cooking Process
- Start by preparing the vegetables: dice the tomatoes and slice the cucumber and red onion.
- In a large bowl, combine the diced tomatoes, cucumber, and red onion.
- Add the stale bread cubes to the bowl.
- Drizzle the olive oil over the salad ingredients.
- Pour in the red wine vinegar and mix well.
- Add salt and pepper to taste.
- Gently toss the salad to combine all the flavors.
- Let the salad sit for about 10 minutes to allow the bread to soak up the dressing.
- Just before serving, add the fresh basil leaves and toss again.
- Serve chilled or at room temperature for the best flavor.
Alternative Ingredients
Feel free to substitute ingredients based on availability or preference. For example, you can use ciabatta or sourdough bread instead of regular stale bread. Additionally, add ingredients like bell peppers or olives for extra flavor.
Serving and Pairings
Panzanella Salad pairs beautifully with grilled meats, seafood, or can be enjoyed on its own. It also complements dishes like antipasto platters or roasted vegetables.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. However, it’s best enjoyed fresh, as the bread may become soggy. Reheating is not recommended, but you can refresh it with a drizzle of olive oil.
Cooking Mistakes
- Using fresh bread instead of stale can lead to a soggy salad.
- Not allowing the salad to rest will prevent the flavors from melding.
- Overdressing can overwhelm the fresh ingredients.
- Skipping the vinegar will lessen the salad’s brightness.
- Using low-quality olive oil can affect the taste.
Helpful Tips
- Choose ripe tomatoes for the best flavor.
- Consider adding mozzarella for a heartier salad.
- Experiment with herbs like parsley or oregano.
- Use a mix of colored tomatoes for a beautiful presentation.
FAQs
What is Panzanella Salad?
Panzanella Salad is a traditional Italian salad made primarily from stale bread and fresh vegetables, particularly tomatoes and cucumbers, dressed in olive oil and vinegar.
Can I make Panzanella Salad ahead of time?
While the salad is best enjoyed fresh, you can prepare the vegetables and dressing ahead of time. Combine them just before serving to maintain the salad’s texture.
What type of bread should I use?
Stale bread, like ciabatta or baguette, works best for Panzanella. Avoid fresh bread, as it can become soggy quickly.
Is Panzanella Salad gluten-free?
To make it gluten-free, use gluten-free bread or omit the bread altogether and increase the quantity of vegetables.
Can I add protein to Panzanella Salad?
Yes! Grilled chicken, shrimp, or chickpeas can be great additions to make this salad more filling.
Conclusion
Panzanella Salad is a delicious, easy-to-make dish that highlights the flavors of fresh ingredients. Perfect for summer picnics or as a side at dinner, this salad not only minimizes food waste but also brings joy to your dining table with its vibrant colors and tastes.
Panzanella Salad
Ingredients
- 4 ripe tomatoes diced
- 1 cucumber sliced
- 1 red onion thinly sliced
- 2 cups stale bread cubed
- 1/4 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the vegetables: dice the tomatoes, slice the cucumber and red onion.
- In a large bowl, combine the diced tomatoes, cucumber, and red onion.
- Add the stale bread cubes to the bowl.
- Drizzle the olive oil over the salad ingredients.
- Pour in the red wine vinegar and mix well.
- Add salt and pepper to taste.
- Gently toss the salad to combine all the flavors.
- Let the salad sit for about 10 minutes to allow the bread to soak up the dressing.
- Just before serving, add the fresh basil leaves and toss again.
- Serve chilled or at room temperature for the best flavor.
