If you are looking for a refreshing yet hearty way to celebrate summer’s bounty, this Panzanella Salad with Basil and Parmesan Recipe is an absolute must-try. Combining crunchy toasted bread cubes with juicy tomatoes, crisp cucumber, aromatic basil, and the nutty richness of parmesan cheese, every bite is an explosion of textures and bright flavors that feel like sunshine on a plate. It’s a simple dish packed with personality and charm, perfect as a light lunch or a vibrant side to your favorite grilled dishes.
Ingredients You’ll Need
This Panzanella Salad with Basil and Parmesan Recipe comes to life with simple, everyday ingredients that work beautifully together. Each element plays a crucial role, from the rustic Italian bread providing a satisfying crunch to the fresh basil leaves which add that unmistakable herbaceous punch.
- Italian bread: Use 6 cups of large cubes for a crunchy, absorbing base that soaks up the dressing perfectly.
- English cucumber: Halved, seeded, and diced to add a fresh, crisp bite without overpowering the salad.
- Tomatoes: Six small to medium, cut into large cubes for juicy, sweet bursts throughout.
- Red onion: Half an onion, finely diced to lend a subtle sharpness that balances the sweetness of the tomatoes.
- Extra virgin olive oil: Half a cup, divided, to toast the bread and dress the salad with fruity richness.
- Red wine vinegar: One tablespoon to introduce a mild but zesty acidity that brightens every bite.
- Kosher salt: One teaspoon, divided, enhances all the flavors without overwhelming them.
- Ground black pepper: A quarter teaspoon provides just enough spice to tantalize the palate.
- Basil leaves: Twenty leaves cut into thin strips for a fresh, aromatic lift.
- Grated Parmesan cheese: A quarter cup to sprinkle throughout, adding a salty, nutty finish.
How to Make Panzanella Salad with Basil and Parmesan Recipe
Step 1: Prepare the Bread Cubes
Start by cutting the Italian bread into large cubes, approximately one to one and a half inches square. These chunky pieces are perfect for absorbing the dressing while maintaining a delightful crunch. This step sets the foundation for our salad’s signature texture.
Step 2: Toast the Bread
Heat 1/4 cup of olive oil in a large sauté pan over medium-low heat. Add the bread cubes and sprinkle with 1/4 teaspoon of kosher salt. Stir frequently, allowing the bread to toast evenly until it reaches a golden-brown, crispy stage—usually about five to ten minutes. Add a bit more olive oil if needed to help with the toasting. Once done, remove from heat and set aside.
Step 3: Chop the Fresh Vegetables
While the bread toasts, chop the tomatoes into large cubes, finely dice the red onion, and slice the cucumber in half. Use a sharp spoon to scoop out the seeds from the cucumber before dicing it. This step ensures the salad stays crisp and prevents excess water from diluting the flavors. No need to peel the cucumber—the skin adds a lovely color and crunch.
Step 4: Whip Up the Dressing
In a small bowl, combine the remaining 1/4 cup of olive oil, one tablespoon of red wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Mix well until the dressing emulsifies slightly. This simple vinaigrette perfectly ties all the flavors together.
Step 5: Combine the Salad Ingredients
In a large bowl, add the toasted bread cubes, diced cucumber, chopped tomatoes, and finely diced onion. Toss them gently to mix and evenly distribute the vibrant ingredients before dressing.
Step 6: Dress and Toss with Basil and Parmesan
Pour the prepared dressing over the salad mixture. Add most of your thinly sliced basil and grated parmesan, reserving a little for garnish. Toss gently so the dressing coats every ingredient, allowing the bread to soak up the tangy, aromatic flavors while still retaining some crunch.
How to Serve Panzanella Salad with Basil and Parmesan Recipe
Garnishes
Finish off your salad with a few fresh basil leaves and an extra sprinkle of parmesan cheese on top. This not only adds a pop of color and a burst of fresh aroma, but it also elevates the dish’s visual appeal, making it irresistible on any table.
Side Dishes
Panzanella Salad with Basil and Parmesan Recipe pairs beautifully with grilled meats like chicken or steak, or even alongside a simple roast vegetable platter. It’s also fantastic as a standalone light meal on a warm day when you want something fresh yet satisfying.
Creative Ways to Present
For a charming twist, try serving this salad in individual small bowls or hollowed-out tomatoes for a playful presentation. You can also layer it in a clear glass bowl to showcase the colorful ingredients stratified, making it as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. Keep in mind that the bread will soften over time as it absorbs the dressing, but the salad will still taste delicious for up to two days.
Freezing
This salad is best enjoyed fresh and does not freeze well because of the bread and fresh vegetables. Freezing would alter the textures and make the salad soggy upon thawing.
Reheating
Since this is a cold salad, reheating is not recommended. However, if you want to revive some crunch in the bread, you could toast leftover cubes separately before tossing them back into the chilled salad.
FAQs
Can I use other types of bread for Panzanella Salad with Basil and Parmesan Recipe?
Absolutely! While Italian bread is traditional and ideal for soaking up dressing without falling apart, you can substitute with other rustic breads like sourdough or a country loaf. Just avoid soft sandwich bread as it may become too mushy.
Is it necessary to toast the bread cubes?
Toasting the bread adds a wonderful texture and flavor depth. It prevents the cubes from turning too soggy and adds a toasty aroma that complements the fresh vegetables beautifully.
Can I make this salad vegan?
Yes, just omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast. The salad’s freshness and tangy dressing will still shine through wonderfully.
How long can I keep Panzanella Salad leftovers?
Store leftovers in the fridge for up to two days. The salad will taste best fresh, as the bread absorbs dressing quickly and softens.
Can I add other vegetables or ingredients?
Feel free! Some like to add roasted peppers or olives for extra flavor. Just keep the balance so the salad remains vibrant and fresh, with basil and parmesan as the star complements.
Final Thoughts
I wholeheartedly encourage you to give this Panzanella Salad with Basil and Parmesan Recipe a try. It’s a perfect showcase of how simple ingredients, when combined thoughtfully, can create something truly special. Whether you serve it to friends or enjoy it all to yourself, it’s guaranteed to become a bright and cheerful addition to your recipe collection.
Print
Panzanella Salad with Basil and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Panzanella Salad recipe offers a fresh and flavorful Italian bread salad featuring toasted bread cubes, ripe tomatoes, cucumbers, red onion, and a vibrant red wine vinaigrette dressing. Topped with fresh basil and grated Parmesan, this salad is perfect as a light lunch or a side dish for summer meals.
Ingredients
Salad
- 6 cups Italian bread, cut into large cubes (about 3/4 of a loaf)
- 1 English cucumber, halved, seeded, and diced
- 6 small to medium tomatoes, cut into large cubes
- 1/2 red onion, finely diced
- 20 basil leaves, cut into thin strips
- 1/4 cup grated Parmesan cheese
Dressing
- 1/2 cup extra virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the bread cubes: Cut Italian bread into large cubes about 1 to 1.5 inches square.
- Toast the bread: Heat 1/4 cup extra virgin olive oil in a large sauté pan over medium-low heat. Add bread cubes and sprinkle with 1/4 teaspoon kosher salt. Cook, stirring frequently, for 5 to 10 minutes until bread is nicely browned and toasted. Add more olive oil if needed. Remove from heat and set aside.
- Prepare the vegetables: Chop tomatoes into large cubes. Finely dice the red onion. Halve the cucumber, scoop out seeds with a spoon (do not peel), and dice the remaining cucumber. Set aside.
- Make the dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper until well combined.
- Combine salad ingredients: In a large bowl, add the toasted bread cubes, diced cucumber, tomatoes, and onion. Toss gently to combine.
- Dress the salad: Pour the prepared dressing over the salad mixture. Add most of the sliced basil leaves and grated Parmesan cheese. Toss everything together evenly. Reserve a small amount of basil and Parmesan for garnish.
- Serve: Transfer to a serving dish, garnish with reserved basil and Parmesan, and serve immediately to enjoy the flavors and textures.
Notes
- Use day-old or slightly stale bread for better texture and to avoid sogginess.
- To intensify flavors, allow the salad to rest for 15 minutes before serving so the bread absorbs the dressing.
- You can substitute red wine vinegar with balsamic vinegar for a sweeter note.
- For a gluten-free version, use gluten-free bread or omit bread and add more vegetables.
- To keep the bread crispier, add the dressing just before serving.
