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panzanella recipe
Milica

Panzanella Salad Recipe (Tuscan Bread & Tomatoes)

If you’re looking for a simple yet flavorful salad, Panzanella is a must-try! This classic Italian bread salad originates from Tuscany, where home cooks transform stale bread into a delicious dish by tossing it with juicy tomatoes, fresh basil, olive oil, and a tangy vinaigrette.
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Course: Salad
Ingredients Method

Ingredients
  

  • 4 cups stale bread cut into 1-inch cubes
  • 4 large ripe tomatoes chopped
  • ½ red onion thinly sliced
  • 1 small cucumber sliced into half-moons
  • ½ cup fresh basil leaves torn
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • Salt and black pepper to taste
  • Fresh mozzarella optional

Method
 

Prepare the Bread
  1. Start by cutting your stale bread into bite-sized cubes. If your bread is too fresh, toast it in a preheated oven at 375°F (190°C) for 10 minutes until slightly crispy. This prevents the bread from getting too soggy when mixed with the dressing.
Chop the Vegetables
  1. While the bread is toasting, chop the tomatoes, red onion, cucumber, and any other vegetables you’re using. Fresh, ripe tomatoes are key to a flavorful Panzanella salad, so choose the best quality tomatoes you can find.
Make the Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, pepper, and oregano. This simple vinaigrette enhances the salad with a bold, tangy flavor.
Assemble the Salad
  1. In a large bowl, combine the toasted bread, chopped vegetables, and fresh basil. Pour the dressing over the salad and gently toss everything together, ensuring the bread soaks up the flavors.
Let it Rest
  1. For the best flavor, let the Panzanella salad sit for 15–20 minutes before serving. This allows the bread to absorb the juices and flavors, making each bite even more delicious.