Description
Panzanella is a classic Italian bread salad that is perfect for summer. It’s a refreshing and flavorful dish that combines crispy bread, ripe tomatoes, cucumbers, and fresh basil tossed in a tangy vinaigrette.
Ingredients
Bread:
- 4 cups day-old crusty bread (cut into 1-inch cubes)
Salad:
- 4 large ripe tomatoes (chopped)
- 1/2 small red onion (thinly sliced)
- 1 cucumber (peeled and chopped)
- 1/2 cup fresh basil leaves (torn)
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and toast the bread cubes for 10–15 minutes until golden and crisp.
- Make the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Combine ingredients: In a large bowl, mix the toasted bread, tomatoes, cucumber, red onion, and basil. Pour the dressing over and toss gently.
- Let it sit: Allow the salad to sit for at least 20 minutes to let the flavors meld. Serve at room temperature.
Notes
- You can add mozzarella, olives, or roasted peppers for extra flavor.
- For best results, use ripe tomatoes and high-quality olive oil.
