Easy Italian Panzanella Salad
A refreshing Italian classic salad bursting with vibrant flavors from fresh vegetables, perfect for summer.
Ingredients
Main Ingredients
- 3 cups cubed stale bread (preferably a rustic loaf) Use rustic bread for better texture.
- 2 large ripe tomatoes, diced
- 1 cucumber, peeled and sliced
- ½ red onion, thinly sliced
- ¼ cup fresh basil leaves, roughly chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste Adjust seasoning according to preference.
Instructions
Preparation
- If your bread is not stale, lightly toast the cubed bread in the oven at 350°F for about 10-15 minutes until golden brown and dry.
- In a large bowl, combine the diced tomatoes, sliced cucumber, and red onion. Add the chopped basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Add the toasted or stale bread to the vegetable mixture, pour the dressing over it, and toss everything gently to coat.
- Allow the salad to sit for at least 10-15 minutes before serving.
- Give it one last gentle toss before pouring it into serving bowls. Enjoy your refreshing Panzanella Salad!
Notes
For best flavor, let the salad sit to allow the ingredients to meld. Store leftovers in an airtight container for 2-3 days, but consume fresh for optimal texture.