Description
Panzanella is a classic Italian bread salad that perfectly combines ripe tomatoes, fresh cucumbers, red onion, and basil with toasted crusty bread, tossed in a light olive oil dressing. This refreshing salad is ideal for summer, allowing the bread to soak up the vibrant flavors while maintaining a delightful crunch.
Ingredients
Scale
Vegetables and Herbs
- 8-10 medium ripe heirloom tomatoes (or beefsteak tomatoes), cut into 1 inch cubes
- 1 cup seedless cucumber, diced
- 1/2 medium red onion, chopped
- 8-10 basil leaves, chopped
Dressing and Seasonings
- 1 tbsp extra virgin olive oil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Bread
- 6 ounces sourdough bread (or French bread/crusty Italian bread)
- Extra virgin olive oil spray
Instructions
- Prepare the bread: Lightly spray the bread slices with extra virgin olive oil and season with a pinch of kosher salt. Grill the bread over medium heat until toasted and nicely browned, ensuring a crisp texture that will hold up in the salad.
- Cube the bread: Remove the grilled bread from heat and cut it into approximately 1-inch cubes. Set aside to cool slightly.
- Combine vegetables and herbs: In a large mixing bowl, combine the cubed tomatoes, diced cucumber, chopped red onion, and chopped basil. Pour in the tablespoon of extra virgin olive oil and season liberally with kosher salt and freshly ground black pepper to enhance the flavors.
- Marinate the salad: Allow the vegetable mixture to sit for about 30 minutes. This resting time helps the flavors meld together and the juice from the vegetables soak into the salad base.
- Add the bread and toss: Add the toasted bread cubes to the bowl with the marinated vegetables. Toss gently to ensure the bread absorbs the flavorful juices without becoming overly soggy.
- Serve: Divide the panzanella into individual bowls and enjoy immediately for the best texture and flavor.
Notes
- Using crusty sourdough or Italian bread is key to prevent the bread from getting too mushy.
- Letting the salad rest allows the bread to soak up the tomato juices and olive oil, enhancing flavor and texture.
- For added acidity, a splash of red wine vinegar or balsamic vinegar can be included when combining the vegetables.
- The salad is best served fresh but can be refrigerated for up to 1 day; toss gently before serving.
- Grilling the bread on a stovetop grill pan or outdoor grill both work well.
