With juicy heirloom tomatoes, crispy cubes made of grilled bread, cucumber and fresh basil, this recipe for Panzanella is a dish that prepares you all summer. Serve it as a page or as a light meal.
Classic Italian Panzanella salad
Panzanella is a Tuscan bread salad that combines crispy bread, tomatoes, basil, cucumber, red onions and olive oil – such as caprese salad, it is a perfect summer dish for lunch or as a side for grilled chicken breast. (You can also make it a funny starter on how these grilled shrimp -Panzanella spit.) After you have thrown everything into a bowl, let everything marinate for a while so that the flavors can be mixed. The juices from the tomatoes, mixed with the olive oil, form the dressing, which makes the recipe for the salad even easier!
Why my family worship this salad
This simple Italian salad has become a summer tradition in my home. Here is the reason why we love it – and why you too!
- A celebration of the summer. Summer recipes make fresh ingredients shine and that’s the best thing about Panzanella. Start with fabulous heirloom tomatoes and fragrant fresh basil leaves and you are already a perfect salad halfway.
- Crispy bread. When Croutons are your favorite part of a salad, you will appreciate Panzanella, where the roasted bread is not just a set, but a main component of the recipe.
- Lighter than the traditional version. I only add a tablespoon of olive oil to my Panzanella recipe and keep the calories in check.
Yield: 8 Portions
Serving size: 1 cup
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Spray the bread slightly with olive oil and season with a little salt; Grill over medium heat until they are roasted and nicely browned.
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Take off the stove and cut into 1 -inch cubes. Set aside.
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Combine tomatoes, cucumbers, red onions, basil, olive oil and liberal with salt and pepper in a large bowl.
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Let it sit for about 30 minutes to have the flavors combined.
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Add the bread cubes and throw them.
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Serve in individual shells.
Last step:
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As the main course: Portions: 4 • Serving size: 2 cups • Old points: 4 points • Points+: 6 points
Portion: 1 cupPresent Calories: 104.3 KcalPresent Carbohydrates: 17.7 GPresent Protein: 3.1 GPresent Fat: 2.9 GPresent Fiber: 2.2 G
What you need
The key to the production of this simple salad is the use of the freshest high -quality ingredients. I used mature tomatoes from my garden, my homemade sourdough bread recipe, a fresh basil and a good extra vigor olive oil.
- Tomato -I like to use colorful heirloom tomatoes because they are so beautiful in a salad, but also beefsteak tomatoes will work.
- Mainless cucumber – like English cucumber.
- Red onion – or use the shallot for a milder taste.
- basil – Fresh is a must. Dried just doesn’t taste the same!
- Extra virgin olive oil – Plus Evoo spray to roast the bread.
- Bread – While I used sourdough, you can also use it French bread or a good, crispy Italian bread.
- Kosher salt and fresh ground pepper – to season everything and bring everything together.
How to do Panzanella
It is so easy to make this Panzanella recipe!
- Grill the bread. Spray the bread with olive oil and sprinkle it with salt. Grill over medium heat until it is roasted and then cut into cubes.
- Assemble the salad together. Throw tomatoes, cucumbers, red onions and basil with olive oil, salt and pepper. Let the salad sit for 30 minutes.
- Finish. Add the bread cubes and throw it again, then serve them.
Tips and variations
Here are a few additional information and some options on how you can bring this Panzanella recipe to your own shoot.
- Use a day old bread. If you do this, you can skip the bread of bread.
- Shovel the seeds of garden cucumbers. Have cucumber from your garden? You can also use them in Panzanella! Simply cut them in the longitudinal direction and then draw out the seeds before hacking them.
- Add other ingredients. Black olives in slices, fresh mozzarella, shaved parmesan, white beans, cooked and cooled grilled eggplants – there are so many options for this recipe. You can also add a splash of balsamic glaze shortly before serving, as I do with this bruschetta pasta salad.
- Plan it to eat it immediately. The bread becomes moist when the salad is sitting so that this is best eaten immediately. If you want to do Panzanella for a party, I recommend keeping the bread separately and then adding it shortly before serving.
What should serve with Panzanella
While I love Panzanella as a light lunch or dinner, it is also great as a side dish. Here is inspiration.
Correct storage
If you know that you do not eat the entire salad in one session, just add the bread to the portion you eat immediately. Then keep the roasted bread in an airtight container for 1-2 days and store the vegetable component of the Panzanella in a separate airtight container in a separate airtight.
As soon as you have added the bread, the salad holds in the fridge for a day, but the bread becomes soft.
