Panzanella Salad’s rustic charm of Italian cuisine is a vibrant and refreshing dish that combines juicy tomatoes, crisp cucumbers, and fragrant basil with hearty chunks of toasted bread, all tossed in a zesty vinaigrette. This Tuscan classic is perfect for those seeking a light yet satisfying meal, showcasing the best summer produce in a symphony of flavors and textures. Ideal for picnics, light lunches, or as a side dish, our Panzanella Salad invites you to experience the joy of Italian summer in every bite. Join us on our food blog as we explore the origins of this beloved salad and share tips for creating the perfect Panzanella at home, capturing the essence of Italian simplicity and taste.
AuthorJulia ForesekCategoryItalian, Salads & Dressings, VegetarianDifficultyBeginnerPrepare the Bread:
If the bread isn't stale, you can toast it in the oven. Preheat the oven to 350°F (175°C), spread the bread cubes on a baking sheet, and bake until they're lightly toasted, about 10-15 minutes.
Make the Vinaigrette:
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
Combine the Salad:
In a large bowl, combine the toasted bread, tomatoes, cucumber, red onion, and basil. Drizzle the vinaigrette over the salad and toss everything together to coat well.
Let it Marinate:
Allow the salad to sit for about 30 minutes before serving so the bread can absorb the flavors and soften slightly.
Serve:
Toss the salad again before serving. Adjust the seasoning with more salt, pepper, or vinegar if needed.
Ingredients
Directions
Prepare the Bread:
If the bread isn't stale, you can toast it in the oven. Preheat the oven to 350°F (175°C), spread the bread cubes on a baking sheet, and bake until they're lightly toasted, about 10-15 minutes.
Make the Vinaigrette:
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
Combine the Salad:
In a large bowl, combine the toasted bread, tomatoes, cucumber, red onion, and basil. Drizzle the vinaigrette over the salad and toss everything together to coat well.
Let it Marinate:
Allow the salad to sit for about 30 minutes before serving so the bread can absorb the flavors and soften slightly.
Serve:
Toss the salad again before serving. Adjust the seasoning with more salt, pepper, or vinegar if needed.
Notes
Perfect Wine Pairing:
Chianti: Chianti’s acidity and fruitiness can complement the tangy vinaigrette and the sweetness of the tomatoes. Its medium body won’t overpower the salad’s flavors.
Vermentino: A crisp Vermentino from Tuscany has a citrusy and herbal profile that pairs beautifully with the fresh basil and the overall freshness of the salad.
Sangiovese Rosé: For a lighter option, a Sangiovese Rosé offers refreshing acidity with hints of red fruit that can enhance the salad’s tomato and cucumber flavors.
