Imagine a sun-drenched Tuscan countryside, where humble ingredients transform into a culinary masterpiece that will revolutionize your summer dining. Panzanella is not just a salad—it's a celebration of simplicity, where day-old bread gets a second life and ripe tomatoes dance with fresh herbs in a symphony of flavors. This traditional Italian dish proves that the most incredible recipes often come from resourceful home cooks who refuse to waste a single morsel of food.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups day-old bread, cubed
- 3 cups ripe tomatoes, chopped
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, torn
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Take the day-old bread and cut it into approximately 1-inch cubes. If the bread is very hard, you may want to lightly toast it in the oven for a few minutes to make it easier to work with, but it's not necessary.
- Next, wash the ripe tomatoes thoroughly. Remove the stems and chop them into bite-sized pieces. If using larger tomatoes, you may want to remove the seeds to prevent excess moisture in the salad.
- Wash the cucumber, peel it if desired, and then dice it into small pieces. This will add a refreshing crunch to the salad.
- Peel and thinly slice the red onion. If the flavor of raw onion is too strong for your taste, you can soak the slices in cold water for about 10 minutes to mellow the flavor, then drain them before adding to the salad.
- In a large mixing bowl, combine the cubed bread, chopped tomatoes, diced cucumber, and sliced red onion. Gently toss the ingredients together to combine.
- Add the torn fresh basil to the bowl. The basil will add a fragrant aroma and a burst of flavor to the salad.
- In a small bowl, whisk together the olive oil and red wine vinegar until well combined. Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad mixture. Use a large spoon or spatula to gently toss everything together, ensuring that the bread and vegetables are evenly coated with the dressing.
- Let the salad sit for about 10 minutes before serving. This resting time allows the bread to absorb the flavors of the dressing and the juices from the tomatoes, enhancing the overall taste of the dish.
- Before serving, give the salad another gentle toss. Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar to suit your preference.
- Serve the Panzanella immediately as a refreshing side dish or light main course. Enjoy your delicious Tuscan Tomato Bread Salad!
Tips
- Bread Selection Matters: Always use day-old, rustic bread like ciabatta or sourdough. Fresh bread will become too soggy, while slightly stale bread absorbs the dressing beautifully without falling apart.
- Salt Your Tomatoes: Sprinkle a pinch of salt on chopped tomatoes and let them sit for 10 minutes before mixing. This draws out their natural juices and intensifies their flavor.
- Quality Ingredients are Key: Use the ripest, most flavorful tomatoes you can find and high-quality extra virgin olive oil for the best taste.
- Don't Rush the Marinating: Letting the salad rest for 10-15 minutes allows the bread to soak up the dressing and tomato juices, creating a more harmonious dish.
- Serve at Room Temperature: Panzanella is best enjoyed slightly cool or at room temperature, making it perfect for summer gatherings and picnics.
Nutrition Facts
Calories: 239kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
