Panzanella salad is one of those recipes that really tastes like summer, and it’s best in the pick of the season when the tomatoes are juicy, the basil is abundant, and the onions and cucumbers are ripe.
Panzanella is a classic Italian chopped salad of bread, tomatoes, cucumbers, onions, basil and mozzarella, dressed with a simple tangy vinaigrette of olive oil and red vinegar.
The classic Panzanella originated in Tuscany and is a bread salad made from stale bread soaked in water and wrung out, to which tomatoes are added along with shallots, olive oil and vinegar. Normally, this tomato bread salad sits for some time so that the tomatoes release their juices and all the flavors combine. My Panzanella salad recipe is different because I include a different type of vegetable and I prefer to use day-old bread that is toasted in the oven for a better texture.
As a curiosity, Panzanella comes from the word pan, which is a dialect of pane – bread in Italian – and zanella, which is the ancient bowl in which this dish was usually served. The first Panzanella was made with bread, onions and purslane; tomatoes did not appear until the XX century. This bread salad is popular in Tuscany and central Italy.
Why you will love this recipe
– This bread salad is the perfect summer dish that’s ready in 20 minutes.
– This summer in a bowl salad is full of vitamins and nutrients
– You can make Panzanella with any veggies you have but do not leave out the bread as it is our main ingredient.
Panzanella Salad Ingredients and Variations
Bread: this is the main ingredient in this recipe. Use day-old bread. Bread has been a staple in the Mediterranean diet for centuries, think gazpacho from Spain or fattoush from the Middle East. I recommend sourdough bread, but you can also use white bread or whole wheat bread, whichever you prefer. Other variations would be to use a ciabatta or a French baguette. Or you can use focaccia and make crispy croutons with it.
Tomatoes: This summer vegetable is a great source of vitamin C, potassium, folate and vitamin K. A full boost for your body as they are also rich in lycopene which is important to protect you from sunburn. Tomatoes are the perfect pairing with bread, think of another Italian classic – bruschetta.
Fresh Basil: Because it’s at its best in the summer, and its freshness brings an earthy flavor to any dish! Basil is in season in the summer, so add it to this recipe for extra flavor.
Onions: I chose red ones for this dish! They add a nice flavor to this dish and if you chop them lightly, they are addictive! Red onions help prevent diabetes and improve the immune system, and they are good for glowing skin. If you do not like red onions, you can use shallots as they have a milder flavor. Another tip would be to soak the red onions in water so that they become sweeter and easier to digest.
Cucumbers: they are 95% water and will keep you hydrated! A refreshing vegetable, perfect for beating the heat!
Extra Virgin Olive Oil: Its fruity flavor and low acidity make it the perfect ingredient for dressings. Did I mention how good it is for you? It contains a moderate amount of vitamins E and K. Extra virgin olive oil is packed with antioxidants, some of which have powerful health benefits. Consume 2 tablespoons of olive oil daily and your health will thank you!
Red Wine Vinegar: It naturally enhances flavor and is perfect for a no-fuss vinaigrette, especially when you are on the go! The acetic acid in red wine vinegar can help lower blood sugar levels. I recommend using good-quality red vinegar.
Buffalo mozzarella: add some mozzarella for extra protein, its creaminess blends perfectly with the flavors of the entire dish. For additional simple protein side dishes, you can use tuna, boiled eggs, or if you choose a plant-based diet, chickpeas or tofu.
If you feel like it, you can use any other vegetables you have on hand for Panzanella: grilled summer squash, corn, avocado. However, remember to always use bread and tomatoes!
How to make Panzanella Salad
Turn oven on to 375°F (190°C), cut bread into 2-inch croutons and toss with 1 tablespoon olive oil. Toast in the oven for 3 minutes, until golden brown.
Meanwhile, cut the tomatoes and cucumbers into small cubes, the onions into thin slices, and the mozzarella into cubes. In a bowl, mix 1 and a half tablespoons of olive oil and half a teaspoon of vinegar, salt and pepper.
Once ready, put a layer of bread on a plate, then the vegetables and mozzarella and continue until you have incorporated all the ingredients. Pour over the dressing and let it sit until all the flavors are combined.
How long you let your panzanella salad sit is up to you. I find 30 minutes is a good amount of time for the flavors to combine and for the bread to soak up just enough of the dressing without getting too soggy.
OTHER RECIPES YOU MIGHT LIKE
Pesto Salad with Shrimp and Farro
Bruschetta 3 ways
Paccheri with sunburnt tomatoes
Pasta alla Norma
Cherry Mozzarella Salad
What can I serve with a Panzanella Salad
Panzanella salad makes a great lunch or light dinner. You can also serve it as a side dish with one of the meat or fish dishes.
Will it keep good for the day after?
This Italian salad with bread is best consumed within 30 minutes or it will get too soggy. I do not recommend storing it.
Which wine to pair with Panzella?
This is a light recipe that pairs well with a light, full-bodied white wine with fruity notes. I recommend a Riesling from the Trentino region.
Ingredients
- 1 cup cucumbers chopped
- 2 cups tomatoes chopped
- 1/2 cup onions sliced
- ⅓ pound bread cut in croutons
- 1/4 pound mozzarella chopped in cubes
- 1 tbsp red vinegar
- 2 tbsp olive oil extra virgin
- 1 pinch salt kosher
- 1 pinch pepper black crushed
- 5 leaves basil chopped
Instructions
- Turn oven on to 375°F (190°C), cut bread into 2-inch croutons and toss with half tablespoon olive oil. Toast in the oven for 3 minutes, until golden brown.
- Meanwhile, cut the tomatoes and cucumbers into small cubes, the onions into thin slices, and the mozzarella into cubes. In a bowl, mix 1 and a half tablespoon of olive oil and 1 tablespoon of vinegar, salt and pepper.
- Once ready, put a layer of bread on a plate, then the vegetables and mozzarella and continue until you have incorporated all the ingredients. Pour the dressing over the top and let it sit for 30 minutes until all the flavors are combined.
Nutrition
Ideale in questo momento!