Classic Italian Panzanella Salad Recipe

 

                                     Classic Italian Panzanella Salad Recipe

Ingredients:

• 4 cups of stale, crusty Italian bread (cut into 1-inch cubes)
• 4 large tomatoes (ripe, diced)
• 1 cucumber (sliced or diced)
• 1 red onion (thinly sliced)
• 1 bell pepper (optional, sliced)
• 10-15 fresh basil leaves (torn)
• ½ cup of extra virgin olive oil
• 2-3 tablespoons of red wine vinegar (or white wine vinegar)
• Salt and freshly ground black pepper to taste
• Optional: Olives or capers for extra flavor

Instructions:

1. Prepare the Bread: If the bread is not already stale, you can dry it in the oven. Place bread cubes on a baking sheet and toast them at 300°F (150°C) for 10-15 minutes, just until slightly crisp but not fully hard.

2. Combine Vegetables: In a large mixing bowl, combine the diced tomatoes, cucumber, red onion, bell pepper (if using), and torn basil leaves.

3. Soften the Bread: Add the bread cubes to the vegetable mixture. The juices from the tomatoes and other vegetables will start softening the bread. If needed, sprinkle a bit of water or drizzle extra olive oil to help soften the bread more quickly.

4. Dress the Salad: In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper. Pour this dressing over the salad and toss everything together.

5. Rest the Salad: Let the salad sit for about 20-30 minutes before serving, allowing the flavors to meld and the bread to absorb the juices.

6. Serve: Adjust seasoning with more salt, pepper, or vinegar if necessary, and serve fresh.

Enjoy your refreshing and rustic Panzanella!