Panzanella Toscana
Ever heard of a bread-based salad? This delicious Panzanella Toscana recipe is exactly that! Loaded with fresh vegetables, toasted bread and drizzled with olive oil and vinegar, this traditional bread salad is the perfect summer dish.
Servings: 4 servings
Calories: 861.61kcal
Equipment
- 1 Mixing Bowl
- 1 Small Bowl
Ingredients
- 4 cups day old crusty bread cut into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 4 beefsteak or heirloom tomatoes cut into quarters
- ½ English cucumber cut into bite-sized pieces
- ½ red onion thinly sliced
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1-2 garlic cloves minced or chopped
- Salt and pepper to taste
- ¼ cup fresh basil torn
Instructions
- Preheat the oven to 400 degrees F. Place the cut bread onto a baking sheet. Season the bread with olive oil and salt. Bake for 10 minutes until the outside is crispy but the inside is still soft.
- Add the bread to a bowl with the tomatoes, cucumber and red onion.
- Combine olive oil and red wine vinegar in a bowl or jar with the garlic, salt and pepper. Pour over the salad and toss.
- Serve on a platter topped with fresh torn basil and flakey salt, if desired.
Video
Notes
- Use stale bread. Start with day-old or slightly stale crusty bread. This helps the bread soak up the dressing without becoming too mushy.
- Don't forget to toast the bread! This adds a nice crunch and prevents the bread from getting too soggy.
- Always use quality ingredients. This salad doesn't allow for any masking of flavors so the freshest and most high-quality ingredients are a must.
- Let it sit. Allow the salad to sit for at least 30 minutes before serving to ensure the flavors meld into the bread.
- Add fresh herbs. Fresh basil sprinkled on top when serving adds a burst of freshness.
- If you need to make it ahead of time, store all the ingredients separately. Keep the bread, vegetables, and dressing in separate containers and mix them together shortly before serving. This prevents the bread from becoming too soggy.
- Once the salad is mixed, store it in an airtight container in the refrigerator for up to 1-2 days, but the bread will continue to soften as it sits. You can always re-toast the bread for a few minutes or use a new loaf.
Nutrition
Serving: 1serving | Calories: 861.61kcal | Carbohydrates: 130.54g | Protein: 27.13g | Fat: 26.54g | Saturated Fat: 4.13g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 15.87g | Sodium: 1723.89mg | Potassium: 655.6mg | Fiber: 7.14g | Sugar: 15.39g | Vitamin A: 1143.43IU | Vitamin C: 19.48mg | Calcium: 149.56mg | Iron: 9.94mg
