This panzanella is great right after you toss it together, and it’s even better when you let it sit for 30 minutes or so before serving, giving the toasted bread a chance to soak up more of the flavorful dressing and tomato juices. (Of course, you can start with stale bread too – just adjust the bake time as necessary to reach the right texture!) Plus, before you toast the bread, you’ll season it with olive oil and sea salt, which only makes the panzanella better. It should be crisp around the edges and slightly soft in the middle. This way, you’re able to control the bread’s texture. Traditionally, panzanella is made with stale bread, but I like my panzanella best when I start with fresh bread cubes and toast them in the oven before adding them to the salad. The dressing will taste sharp on its own, but that’s a good thing! The bread can soak up quite a bit of flavor, so we want the dressing to have a nice punch. And salt and pepper – To make all the flavors pop!.Sherry or red wine vinegar and Dijon mustard – They add tang.Extra-virgin olive oil – It gives the dressing body and richness.You’ll also make a homemade dressing using these simple ingredients: Basil – Its aromatic flavor takes the salad over the top!įind the complete recipe with measurements below.For a vegan version of this panzanella recipe, go ahead and skip the cheese! The salad is still great without it. Fresh mozzarella – I love how its creamy texture plays off the fresh veggies and hearty bread.Red onion – It gives the salad a nice bite.I like to use a mix of heirloom tomatoes and cherry tomatoes. Ripe tomatoes – Use the best ones you can find.Steer clear of soft, flimsy sandwich bread and instead opt for a good crusty loaf. Crusty bread – Great bread is essential for making great panzanella.Here’s what you’ll need to make this panzanella salad recipe: Zingy, aromatic, and bright, it’s a delicious side dish or light meal. So, finally, here one is! This recipe is meant for this time of year, when ripe, juicy tomatoes and fresh basil are at their best. Onions, basil, and a tangy vinaigrette round out the dish.Įarlier this summer, I realized that I’d never shared a classic panzanella salad on the blog. Their juices soak into the bread, softening it and giving it flavor. It originated in Tuscany as a way to use up stale bread, and tomatoes were always a key ingredient. Of course, traditionally, panzanella isn’t an any-vegetable-goes kind of salad. Sweet corn? Peaches? Peppers? Yep, I’ve panzanella-ed them all. To me, this Italian bread salad is the perfect template for turning whatever produce I happen to have on hand into a fresh-yet-satisfying meal. It’s official: I can’t make it through a summer without sharing a new panzanella recipe.
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