Panzanella

Savor the vibrant flavors of summer with Panzanella, a classic Italian bread salad that transforms humble, day-old bread into a rustic masterpiece. Tossed with juicy ripe tomatoes, crisp cucumber, tangy red onion, briny capers, and fragrant basil, this dish is brought together by a simple yet robust olive oil and red wine vinegar vinaigrette. The bread cubes soak up the luscious juices, creating a deliciously hearty yet refreshing salad. Perfect for warm weather gatherings, this no-cook recipe is a celebration of fresh, seasonal ingredients and effortless preparation, ready in just 20 minutes. Ideal as a light lunch, side dish, or centerpiece for al fresco dining, Panzanella captures the essence of Mediterranean simplicity.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 cups Day-old rustic bread (such as sourdough or ciabatta)
• 5 tablespoons Extra-virgin olive oil
• 2.5 tablespoons Red wine vinegar
• 1 clove Garlic clove, minced
• 4 cups Ripe tomatoes, diced
• 1 medium Cucumber, peeled, seeded, and sliced
• 1 small Red onion, thinly sliced
• 1 cup Fresh basil leaves, torn
• 2 tablespoons Capers, drained
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper

Directions

Step 1

Cut the day-old bread into 1-inch cubes (approximately 6 cups). If the bread is not completely dried out, you can toast it lightly in the oven at 350°F (175°C) for 5-7 minutes. The bread should be dry but not browned.

Step 2

In a large bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and black pepper to create the vinaigrette.

Step 3

Add the diced tomatoes, sliced cucumber, thinly sliced red onion, capers, and torn basil leaves to the bowl with the vinaigrette. Toss gently to combine.

Step 4

Add the bread cubes to the bowl and toss everything together until the bread is well-coated in the vinaigrette and has started to absorb the liquid from the tomatoes.

Step 5

Let the salad sit for 15-20 minutes at room temperature. This resting time allows the flavors to meld and the bread to soak up the juices.

Step 6

Taste and adjust seasoning if needed, adding more salt or black pepper as desired.

Step 7

Serve the Panzanella salad immediately or refrigerate for up to 4 hours. Bring to room temperature before serving.

Nutrition Facts

Serving size	(3039.9g)

Amount per serving	% Daily Value*
Calories	4483.7

Total Fat 91.8g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 10048.7mg	0%
Total Carbohydrate 775.6g	0%
Dietary Fiber 48.9g	0%
Total Sugars 45.3g
Protein 131.2g	0%

Vitamin D 0IU	0%
Calcium 827.8mg	0%
Iron 42.2mg	0%
Potassium 4913.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.6%

Protein: 11.8%

Carbs: 69.7%