Panzanella salad is a delightful Italian dish that brings together the vibrant flavors of summer. This rustic salad is a perfect way to use up stale bread and fresh vegetables, creating a refreshing and satisfying meal. The combination of juicy cherry tomatoes, crisp cucumber, and aromatic basil leaves makes this salad a true celebration of seasonal produce.
When preparing this recipe, you might need to visit the supermarket for a few key ingredients. Ciabatta bread or country bread is essential for the authentic texture and flavor of the salad. Fresh basil leaves add a fragrant touch that dried herbs can't replicate. Ensure you have high-quality extra virgin olive oil and red wine vinegar to dress the salad perfectly.
Ingredients For Panzanella Salad Recipe
Ciabatta bread: Stale bread that provides the perfect texture for soaking up the dressing.
Cherry tomatoes: Juicy and sweet, these tomatoes add a burst of flavor and color.
Cucumber: Adds a refreshing crunch to the salad.
Red onion: Thinly sliced for a mild, tangy bite.
Basil leaves: Fresh and aromatic, they elevate the salad's flavor.
Extra virgin olive oil: A high-quality oil that enhances the taste of the salad.
Red wine vinegar: Provides a tangy acidity that balances the flavors.
Salt: Enhances the overall taste of the ingredients.
Pepper: Adds a subtle heat and depth to the salad.
Technique Tip for This Recipe
To enhance the flavor of your panzanella salad, try toasting the stale bread cubes in the oven at 350°F for about 10 minutes until they are golden brown. This will add a delightful crunch to the salad and help the bread hold up better when it absorbs the olive oil and red wine vinegar.
Suggested Side Dishes
Alternative Ingredients
ciabatta or country bread - Substitute with sourdough bread: Sourdough has a similar texture and flavor profile, making it a great alternative for soaking up the dressing while adding a tangy note.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a perfect stand-in for cherry tomatoes.
cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, and it can be used raw in salads just like cucumber.
red onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to red onions, making them a good alternative for those who prefer a less pungent taste.
fresh basil leaves - Substitute with fresh mint leaves: Fresh mint leaves provide a refreshing and aromatic flavor that complements the other ingredients well.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a suitable replacement for extra virgin olive oil.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, making it a good alternative for red wine vinegar.
salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantity as regular salt.
pepper - Substitute with white pepper: White pepper has a slightly different flavor but provides the same level of heat and can be used as a direct substitute for black pepper.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
To keep your panzanella salad fresh, store it in an airtight container in the refrigerator. This will help maintain the crispness of the vegetables and the flavor of the bread.
If you plan to enjoy the salad over a couple of days, consider storing the bread cubes separately from the vegetables and dressing. This prevents the bread from becoming too soggy. Combine them just before serving.
For the best flavor, consume the panzanella salad within 1-2 days. The tomatoes and cucumbers can lose their texture if stored for too long.
If you need to freeze the bread cubes, spread them out on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. This method helps maintain their texture when thawed.
Avoid freezing the entire panzanella salad as the vegetables and dressing do not freeze well and can become mushy upon thawing.
When ready to serve, thaw the bread cubes at room temperature and then combine with fresh vegetables and dressing.
To refresh the bread cubes, you can lightly toast them in the oven at 350°F for a few minutes. This will bring back some of their original crispness.
Always taste and adjust the seasoning with salt and pepper before serving, as the flavors can mellow out during storage.
How to Reheat Leftovers
Gently warm the panzanella salad in a skillet over low heat. This method helps to revive the bread without making it too soggy. Stir occasionally to ensure even heating.
Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and cover it with aluminum foil. Heat for about 10 minutes, or until the bread is warm and slightly crispy.
If you prefer a quicker method, use a microwave-safe dish and cover the salad with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overheating.
For a fresh twist, add a splash of olive oil and a few extra cherry tomatoes before reheating. This can help to rejuvenate the flavors and textures.
If you have an air fryer, set it to 300°F (150°C) and place the salad in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming.
Best Tools for This Recipe
Large mixing bowl: To combine the cubed bread, cherry tomatoes, cucumber, red onion, and basil leaves.
Cutting board: To dice the cucumber, halve the cherry tomatoes, and slice the red onion.
Chef's knife: For cutting the bread, tomatoes, cucumber, and red onion.
Measuring cups: To measure out the bread, cherry tomatoes, and cucumber.
Measuring spoons: To measure the red wine vinegar.
Salad tongs: To toss the salad ingredients together.
Small bowl: To mix the olive oil and red wine vinegar before drizzling over the salad (optional).
Serving bowl: To serve the Panzanella salad.
Timer: To let the salad sit for about 10 minutes before serving.
How to Save Time on Making This Salad
Use pre-cut vegetables: Save time by using pre-cut cherry tomatoes, diced cucumber, and sliced red onion from the store.
Stale bread hack: If you don't have stale ciabatta or country bread, quickly dry fresh bread in the oven at a low temperature for a few minutes.
Mix dressing separately: Combine olive oil and red wine vinegar in a small jar and shake well. This ensures even distribution when you pour it over the salad.
Prep in advance: Chop all ingredients and store them separately in the fridge. Assemble and dress the salad just before serving.
Panzanella Salad Recipe
Ingredients
Main Ingredients
- 4 cups stale bread, cubed preferably ciabatta or country bread
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red onion, thinly sliced
- 0.25 cup fresh basil leaves, torn
- 0.25 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- to taste salt and pepper
Instructions
- 1. In a large mixing bowl, combine the cubed bread, cherry tomatoes, cucumber, red onion, and basil leaves.
- 2. Drizzle the olive oil and red wine vinegar over the salad.
- 3. Season with salt and pepper to taste.
- 4. Toss everything together until the bread is well coated and the ingredients are evenly distributed.
- 5. Let the salad sit for about 10 minutes before serving to allow the bread to soak up the flavors.
Nutritional Value
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