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
Scale
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.
