π₯ Panzanella Salad Recipe π₯
Overview:
Panzanella Salad, a delightful medley of fresh flavors, is a classic dish that hails from Italy. Bursting with the essence of summer, this recipe combines the juicy goodness of ripe tomatoes, the creaminess of mozzarella cheese, the vibrant aroma of basil, and the zing of tangy olives and capers. Tossed together with crusty bread and a simple dressing of extra virgin olive oil, vinegar, and lemon juice, this salad is perfect for a light lunch or a refreshing snack. Best of all, it requires no cooking, making it an ideal option for those hot summer days when you want something delicious without turning on the stove.
π Time Table:
| Prep Time | Total Time |
|---|---|
| 10 minutes | 10 minutes |
π Ingredients:
- 4 slices of crusty bread π
- 1 red onion, thinly sliced π§
- 1 cup cherry tomatoes, halved π
- 1 cup mozzarella cheese, thinly sliced π§
- 4-5 fresh basil leaves, torn πΏ
- 1/2 cup black olives, pitted π«
- 3 tablespoons capers packed in salt π§
- 1/2 cup extra virgin olive oil π«
- 1 tablespoon white wine vinegar π·
- Juice of 1 lemon π
- Salt and pepper to taste π§πΆοΈ
π Instructions:
-
Prepare the Bread:
- Start by trimming the crusts off the bread slices.
- Dip each slice briefly in cold water, then carefully squeeze out the excess water.
- Arrange the bread on the bottom of a shallow salad bowl to create the base of your salad.
-
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Soak the Onion:
- Place the thinly sliced red onion in a bowl of cold water.
- Let it soak for about 10 minutes while you prepare the other ingredients.
- This helps to mellow out the sharpness of the onion. Drain and set aside.
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Assemble the Salad:
- Layer the cherry tomatoes, mozzarella cheese slices, soaked red onion, and torn basil leaves on top of the bread.
- Season each layer generously with salt and pepper to enhance the flavors.
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Make the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, and freshly squeezed lemon juice.
- Adjust the seasoning with salt and pepper according to your taste preferences.
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Finish with Flavorful Touches:
- Scatter the pitted black olives and capers over the assembled salad.
- Drizzle the dressing evenly over the entire salad, allowing it to soak into the bread and meld the flavors together.
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Chill and Serve:
- Cover the salad bowl with cling film and refrigerate for at least 30 minutes or up to overnight.
- Chilling allows the flavors to meld and develop, resulting in a more vibrant and delicious salad.
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Serve and Enjoy! π½οΈ
- When ready to serve, give the salad a gentle toss to coat everything in the dressing.
- Garnish with additional basil leaves and a drizzle of olive oil, if desired.
- Serve the Panzanella Salad chilled, allowing everyone to dig in and enjoy the burst of flavors with each bite!
π Tips & Variations:
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Bread Choice: Use day-old crusty bread for the best texture. Italian ciabatta or sourdough works beautifully.
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Customize Your Veggies: Feel free to add cucumbers, bell peppers, or any other fresh veggies you love to this salad.
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Herb Substitutions: If basil isn’t available, parsley or mint can be excellent substitutes for a different flavor profile.
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Make it Vegan: Omit the mozzarella cheese or substitute with your favorite vegan cheese alternative for a plant-based version.
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Grill the Bread: For an extra layer of flavor, lightly grill the bread slices before assembling the salad.
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Serving Ideas: Serve alongside grilled meats, fish, or as a standalone meal for a light and satisfying lunch.
Panzanella Salad is not just a dish; it’s a celebration of summer’s bounty. With its colorful array of fresh ingredients and vibrant flavors, this salad is sure to become a favorite in your kitchen. Whether enjoyed on a sunny picnic or as a side at a backyard barbecue, it brings a taste of Italy right to your table. So, gather your ingredients, toss them together with love, and savor every bite of this deliciously simple Panzanella Salad! π₯β¨
