Panzanella: A Classic Italian Bread Salad
Category: Appetizer
Servings: 4
Panzanella is a traditional Italian bread salad that highlights the flavors of fresh vegetables, tangy vinegar, and hearty Tuscan bread. This refreshing dish is perfect for warm weather and pairs wonderfully with a glass of chilled white wine. Itโs simple to prepare, yet offers a burst of flavor in every bite. Below is a detailed guide on how to make Panzanella, the quintessential Italian summer salad.
Ingredients
| Ingredient | Amount |
|---|---|
| Tuscan bread (stale or fresh) | 350g |
| Ripe tomatoes (Roma variety) | 220g |
| Cucumbers | 200g |
| Red onions | 90g |
| Fresh basil leaves | To taste (q.b.) |
| Water | 250g |
| White wine vinegar | 60g |
| Extra virgin olive oil | To taste (q.b.) |
| Salt | To taste (q.b.) |
| Black pepper | To taste (q.b.) |
Instructions
-
Prepare the Bread:
Begin by slicing the Tuscan bread into thick pieces. If using stale bread, it will absorb the flavors of the marinade more effectively. Transfer the bread slices into a large mixing bowl.
Add the water and white wine vinegar to the bread, ensuring the bread soaks up the liquids evenly. Gently press down on the bread with a spoon to help it absorb the moisture, then set the bowl aside. -
Prepare the Vegetables:
While the bread is soaking, start preparing the vegetables:- Slice the tomatoes into quarters, discarding the core and seeds if you prefer.
- Peel the cucumber, trim both ends, cut it in half lengthwise, and slice it into thin half-moon shapes.
- Peel and thinly slice the red onion. If the onionโs flavor is too sharp, soak the slices in a little cold water to mellow the taste.
-
Combine the Ingredients:
Once the bread has absorbed the water and vinegar mixture and softened, return to the bowl. Gently break up the bread with your hands or a spoon so that it forms rustic, chunky pieces.
Add the sliced red onions, tomatoes, and cucumbers to the bowl with the soaked bread. Tear fresh basil leaves with your hands and add them to the mixture. Basil provides a fragrant aroma and balances the acidity of the vinegar. -
Season the Salad:
Drizzle extra virgin olive oil over the mixture to give the salad a smooth, rich finish. Season with salt and freshly cracked black pepper to taste. Toss everything together until well combined, making sure that each piece of bread and vegetable is evenly coated with the dressing. -
Chill and Serve:
Cover the bowl and let the Panzanella rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and intensify. Panzanella is best served cold, making it a perfect dish for hot days.
Tips for the Perfect Panzanella
- Bread: Traditional Tuscan bread is ideal for Panzanella because of its dense texture, but any rustic or sourdough bread will work. If using fresh bread, allow it to dry out a bit before soaking it in the vinegar and water mixture.
- Vinegar: White wine vinegar gives a bright acidity to the salad. You can experiment with balsamic vinegar for a deeper, slightly sweeter flavor.
- Variations: Feel free to add olives, capers, or even chunks of cheese like mozzarella or feta for an extra burst of flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 250mg |
| Potassium | 500mg |
| Vitamin A | 10% of daily value |
| Vitamin C | 35% of daily value |
| Calcium | 4% of daily value |
| Iron | 6% of daily value |
This Panzanella recipe is a fantastic way to enjoy the simplicity of Italian cuisine with minimal effort. It brings together the best of fresh, summer produce and hearty bread, all seasoned with a splash of olive oil and vinegar for a delightful bite. Perfect for a light lunch, a side dish at a barbecue, or as part of an antipasto spread, Panzanella is sure to become a favorite in your culinary repertoire.
