Description
Panzanella Salad is a classic Italian bread salad that combines stale bread with fresh, juicy tomatoes, crisp cucumbers, sweet bell peppers, and fragrant basil. Tossed in a tangy olive oil and red wine vinegar dressing, this refreshing salad is enhanced with creamy avocado, briny capers or olives, and rich mozzarella or feta cheese. Perfect as a light lunch or a colorful side dish, it celebrates simple, fresh ingredients and the clever use of day-old bread.
Ingredients
Scale
Bread
- 4 cups stale bread (ciabatta or baguette), cut into bite-sized pieces
Vegetables
- 4 ripe tomatoes (heirloom or beefsteak), diced
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh basil leaves, torn
Dressing & Seasoning
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Additional Flavorings
- 1/4 cup capers or olives
- 1 cup mozzarella balls or feta cheese
Instructions
- Prepare the Bread: Tear the stale bread into bite-sized pieces. If using fresh bread, toast it in a preheated 400°F (200°C) oven for about 10 minutes until golden brown. Allow the bread to cool completely before using.
- Chop Vegetables: Dice the tomatoes, cucumber, bell pepper, and red onion. Place all diced vegetables in a large mixing bowl.
- Soak Onion (Optional): To mellow the sharpness of the red onion, soak the thinly sliced onion in cold water for about 10 minutes. Drain well and add the onion to the bowl with the other vegetables.
- Add Basil: Tear fresh basil leaves and add them to the bowl to provide an aromatic element to the salad.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil and red wine vinegar. Season with salt and pepper to your taste, adjusting the acidity and seasoning to preference.
- Toss Dressing with Vegetables: Pour the dressing over the mixed vegetables and toss gently to evenly coat all the pieces.
- Add Bread: Gently fold in the bread pieces, making sure they’re well mixed with the dressed vegetables so they absorb the flavorful juices.
- Rest the Salad: Allow the salad to sit at room temperature for at least 15 minutes to let the bread soak up the dressing and vegetable juices, enhancing the overall flavor and texture.
- Season to Taste: Before serving, taste the salad and adjust seasoning if needed. Optionally add capers or olives, diced avocado, and mozzarella balls or crumbled feta cheese for added creaminess and briny notes.
- Serve: Transfer the salad to a large serving bowl or arrange on individual plates. Garnish with additional torn basil leaves if desired. Serve fresh and enjoy!
Notes
- Use stale or toasted bread for the best texture; fresh bread will become too mushy.
- Soaking the red onion in cold water reduces sharpness and bitterness.
- Letting the salad rest allows the bread to absorb flavors, improving taste and texture.
- This salad is best eaten the same day to prevent the bread from becoming overly soggy.
- Feel free to substitute capers with olives or omit dairy for a vegan variation.
- Adjust olive oil and vinegar amounts to suit your personal preference for acidity and richness.
