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Panzanella

Name: Panzanella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Panzanella
Ingredients: 500g stale sourdough bread; 1kg ripe tomatoes; 1 red onion; 1 cucumber; 1 bunch fresh basil; 100ml extra virgin olive oil; 30ml red wine vinegar; 5g salt; 2g black pepper

Panzanella is a classic Tuscan bread salad that makes the most of ripe tomatoes and crusty bread. It is a refreshing dish often served during the warm summer months. The bread soaks up the juices from the vegetables and the dressing to create a unique texture. This salad is a great way to use up leftover bread that has gone slightly hard.

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Why prepare panzanella

This recipe for Panzanella is perfect for a light lunch or a side dish for grilled meats. It uses simple ingredients that are easy to find in any local shop. You do not need any special cooking skills to prepare this meal successfully. The combination of fresh basil and vinegar gives it a bright and zesty flavour.

How to make panzanella

Step 1

Prepare bread: Cut the stale bread into large cubes and place them on a baking tray. Toast them in a low oven for 10 minutes until they are dry and firm then put them into a large bowl.

Step 2

Chop vegetables: Dice the tomatoes and cucumber into small pieces and thinly slice the red onion. Add all these vegetables to the bowl with the bread cubes.

Step 3

Make dressing: Pour the extra virgin olive oil and red wine vinegar into a small jar. Add the salt and pepper then shake the jar well until the dressing is combined.

Step 4

Combine salad: Pour the dressing over the vegetables and bread then add plenty of torn basil leaves. Toss everything together and let it rest for a few minutes before serving.

My best tips for panzanella

Always use high quality olive oil to get the best flavour from your Panzanella. If your bread is not stale enough you can dry it in a low oven for a few minutes. Let the salad sit for at least half an hour before serving so the flavours can develop.

Do not put the salad in the fridge as this can make the tomatoes lose their taste. You can add capers or olives if you want a more salty kick to the dish. Make sure the tomatoes are very ripe and juicy for the best results.

Find more ideas here: quesadillas with chicken, pasta with white fish and cream or burritos with chicken.

Ingredients

servings

Adjust quantity

500 g stale sourdough bread
1 kg ripe tomatoes
1 red onion
1 cucumber
1 bunch fresh basil
100 ml extra virgin olive oil
30 ml red wine vinegar
5 g salt
2 g black pepper

Cooking time

Kitchen tools

Large mixing bowl
Baking tray
Sharp knife
Small jar

Nutrition information

NUTRITIONper serving

Energy:2364 kJ / 565 kcal
Fat:26 g
- of which saturates:4 g
Carbohydrates:68 g
- of which sugars:9 g
Protein:12 g
Fibre:5 g
Salt:2.9 g

Panzanella is best enjoyed on the day it is made. If you have leftovers they can be kept in a sealed container for one day. The bread will become much softer the longer it sits with the dressing.

Can I use fresh bread for this Panzanella recipe?

It is better to use stale bread because it holds its shape when mixed with the liquid. If you only have fresh bread toast it in the oven until it feels dry and firm. This prevents the Panzanella from becoming too soggy.

Which tomatoes are best for making Panzanella?

Any variety of ripe tomatoes will work well in this salad. Large vine tomatoes or beefsteak tomatoes are ideal because they provide plenty of juice. The juice from the tomatoes is essential for softening the bread in the Panzanella.