Description
Summer’s Italian classic, Panzanella Salad, celebrates sun-ripened tomatoes and crusty bread dancing in a zesty vinaigrette. Crisp vegetables and herbs mingle with rustic bread cubes, offering a refreshing Mediterranean escape on your plate.
Ingredients
Scale
Bread Ingredients:
- 1 baguette (cut into 1-inch cubes, 6 cups)
Vegetable Ingredients:
- 2 large, ripe tomatoes (cut into 1-inch cubes)
- 1 cucumber (peeled, seeded, and cut into 1-inch cubes)
- 1 red bell pepper (seeded and cut into 1-inch cubes)
- 1 yellow bell pepper (seeded and cut into 1-inch cubes)
- 0.5 red onion (thinly sliced)
Seasoning and Cheese Ingredients:
- 3 tablespoons (45 milliliters) extra virgin olive oil
- 0.5 cup fresh basil leaves (julienned)
- 8 ounces (226 grams) feta cheese (cut into 0.5-inch cubes)
- Salt to taste
- Pepper to taste
Vinaigrette Ingredients:
- 0.5 cup (120 milliliters) extra virgin olive oil
- 3 tablespoons (45 milliliters) red wine vinegar
- 1 clove garlic (minced)
- 1 teaspoon (5 milliliters) Dijon mustard
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking sheet.
- Cut bread into uniform cubes and drizzle with olive oil, ensuring even coating with salt and pepper.
- Spread bread cubes on baking sheet and roast for 10-12 minutes, turning halfway through to achieve golden brown crispness on all sides.
- Whisk vinaigrette ingredients in a separate small mixing bowl until fully emulsified and smooth.
- Chop tomatoes, cucumber, red and yellow peppers, and red onion into similar-sized pieces to ensure balanced texture.
- Tear fresh basil leaves into the vegetable mixture, creating a vibrant and aromatic base.
- Gently incorporate toasted bread cubes into the vegetable mixture, ensuring even distribution.
- Pour prepared vinaigrette over the salad and toss carefully to coat all ingredients thoroughly.
- Crumble feta cheese over the top, allowing it to naturally blend with the other components.
- Season with additional salt and pepper to taste, adjusting flavors as needed.
- Allow salad to rest at room temperature for 20-30 minutes, enabling bread to absorb dressing and flavors to meld harmoniously.
Notes
- Customize bread selection by using day-old artisan or rustic bread for better texture and crunch.
- Toast bread cubes evenly by turning them halfway through baking to ensure golden-brown coloration on all sides.
- Enhance flavor profile by letting salad rest longer, allowing ingredients to blend and develop more intense taste.
- Make gluten-free version by substituting regular bread with gluten-free alternatives like sourdough or cornbread cubes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg