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Classic Panzanella Salad
Created by: Howcan Team
Ingredients
- 4 cups of day-old bread, cut into cubes
- 2 large tomatoes, chopped
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup of fresh basil leaves, torn
- 1/3 cup of extra virgin olive oil
- 3 tablespoons of red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Spread the bread cubes on a baking sheet and bake for 10 minutes, or until they are golden and crispy. Let them cool.
- In a large bowl, combine the chopped tomatoes, sliced cucumber, thinly sliced red onion, and torn basil leaves.
- In a small bowl, whisk together 1/3 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, and the minced garlic. Season with salt and pepper to taste.
- Add the toasted bread cubes to the bowl of vegetables, and drizzle the dressing over the top. Toss everything together gently to combine and let it sit for 10 minutes to allow the flavors to meld.
- Serve the panzanella salad immediately and enjoy!
Panzanella is a traditional Italian bread salad originating from Tuscany. This refreshing dish dates back to the 16th century when it was created as a way to use up stale bread. The salad typically consists of soaked stale bread, tomatoes, onions, cucumbers, basil, and a simple vinaigrette. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in the United States. The best version of panzanella can be found in Tuscany, where the use of high-quality, ripe tomatoes and crusty bread is essential. Some variations include adding capers, olives, or even grilled vegetables. It's a perfect dish for summer, offering a burst of flavors and textures.
30 min
4
250 calories
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