Tuscan Bread Salad (Panzanella)
Transform your leftover bread into a vibrant and refreshing Tuscan salad with this classic Panzanella recipe. Celebrated for its bold flavors and colorful ingredients, this dish makes the most of day-old bread, soaking it in a luscious blend of ripe tomatoes, crisp cucumbers, and zesty red onion. Enhanced with fragrant basil and dressed in a mixture of high-quality extra virgin olive oil and vinegar, this salad is a perfect showcase of Italian cuisine. Ideal for summer picnics, gatherings, or light lunches, this Panzanella is as delightful as it is eco-friendly, turning pantry staples into a stunning centerpiece on your table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Tomatoes
2 (cut into bite-size pieces)
Cucumber
1 small (peeled and sliced)
Red onion
1 small (thinly sliced)
Garlic
1 clove (very finely minced)
Fresh basil leaves
1 cup (torn into small pieces)
Extra virgin olive oil
1/2 cup (plus more as needed)
Balsamic vinegar or red wine vinegar
3 tablespoons (plus more as needed)
Salt
to taste
Black pepper
to taste (freshly ground)
Thick country bread (sourdough)
6-8 slices (torn into bite-size pieces)
Instructions
1
In a large mixing bowl, combine the tomatoes, cucumber, red onion, minced garlic, and torn basil leaves. Stir gently to mix the ingredients evenly.
2
Drizzle the mixture with 1/2 cup of extra virgin olive oil and 3 tablespoons of balsamic or red wine vinegar. Season generously with salt and freshly ground black pepper. Toss gently until all the ingredients are coated with the dressing.
3
In a wide, shallow serving dish, layer half of the torn bread pieces evenly at the bottom.
4
Spoon half of the tomato and vegetable mixture over the bread, ensuring even distribution.
5
Add the remaining torn bread on top of the first layer, followed by the rest of the tomato mixture.
6
Cover the dish and refrigerate it for at least one hour to allow the flavors to meld and the bread to soak up the dressing.
7
Just before serving, gently toss the salad to combine all layers. Taste and adjust seasoning with more salt, pepper, olive oil, or vinegar as necessary.
8
Serve the salad immediately, garnished with additional basil leaves if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Panzanella?
Panzanella is a classic Tuscan bread salad made from leftover bread, ripe tomatoes, cucumbers, and onions, dressed with olive oil and vinegar.
What type of bread is best for Tuscan Bread Salad?
Thick country bread or sourdough is recommended, ideally day-old or slightly stale so it can better absorb the dressing.
Can I use sourdough bread?
Yes, the recipe suggests 6-8 slices of thick sourdough bread torn into bite-size pieces.
How should the tomatoes be prepared?
The two tomatoes should be cut into bite-size pieces to ensure they mix well with the other ingredients.
Do I need to peel the cucumber?
Yes, the recipe specifies using one small cucumber that has been peeled and sliced.
How is the red onion prepared?
One small red onion should be thinly sliced for the salad.
Is garlic used in this recipe?
Yes, one clove of garlic, very finely minced, is used to flavor the salad mixture.
How should I prepare the fresh basil?
You should take one cup of fresh basil leaves and tear them into small pieces.
What kind of vinegar can I use?
The recipe calls for three tablespoons of either balsamic vinegar or red wine vinegar.
What type of oil is used in Panzanella?
High-quality extra virgin olive oil is used for the dressing.
How much olive oil is required?
The recipe requires 1/2 cup of extra virgin olive oil, plus more as needed.
How long should the salad refrigerate?
The salad should be covered and refrigerated for at least one hour to allow flavors to meld.
Should the bread be sliced or torn?
The bread should be torn into bite-size pieces rather than sliced.
What are the first steps in the instructions?
The first step is to combine tomatoes, cucumber, red onion, garlic, and basil in a large mixing bowl.
How is the salad layered in the serving dish?
You layer half the torn bread, then half the vegetable mixture, then the remaining bread, and finally the rest of the vegetables.
Why do you refrigerate the salad before serving?
Refrigeration allows the bread to soak up the dressing and ensures the flavors blend together perfectly.
What should I do right before serving?
Just before serving, gently toss the salad to combine the layers and adjust the seasoning if necessary.
Can I add more seasoning after the salad has sat?
Yes, you should taste and adjust with more salt, pepper, olive oil, or vinegar as necessary before serving.
What is the recommended garnish?
The salad can be garnished with additional fresh basil leaves.
Is this recipe vegetarian-friendly?
Yes, this Tuscan Bread Salad is a vegetarian dish.
What makes this recipe eco-friendly?
It is considered eco-friendly because it transforms pantry staples and leftover day-old bread into a fresh meal.
Is Panzanella a summer dish?
Yes, it is described as ideal for summer picnics, gatherings, or light lunches.
How many ingredients are in this recipe?
There are 10 main ingredients used in this Panzanella recipe.
What kind of serving dish should I use?
A wide, shallow serving dish is recommended for layering the ingredients.
How is the dressing applied?
The olive oil and vinegar are drizzled over the vegetable mixture and seasoned with salt and pepper before layering with the bread.
What type of salt and pepper is best?
The recipe suggests salt to taste and freshly ground black pepper.
Is the bread toasted?
This specific recipe uses torn pieces of day-old bread that soak up the dressing without mentioning a toasting step.
What is the origin of this salad?
Panzanella is a classic dish from Tuscan cuisine in Italy.
Can I use more vinegar if I like it zesty?
Yes, the recipe allows for adding more vinegar as needed when adjusting the final seasoning.
What is the texture of the finished salad?
The texture features bread that has softened by soaking up vegetable juices and dressing, mixed with crisp vegetables.