Perfect Panzanella Salad

This tomato and bread salad (also called panmole) originates in sunny Tuscany. It’s super easy to make, requires just a few ingredients, and is perfect for using up day-old or stale bread. If you need a delicious, refreshing side or main meal in the summer months, this is it! I love serving it as a side dish for any cookout or BBQ, as it pairs so well with grilled vegetables and proteins. You can also serve it with savory dishes like pasta, beef lasagna, and eggplant parmesan.

Material

• TomatoThis classic panzanella salad uses juicy, ripe tomatoes, such as heirloom tomatoes, Campari or small cherry tomatoes. You can also choose different colors.
• BreadI recommend using the best crusty bread you can find. Sourdough bread works great, but you can also use stale bread.
• Mozzarella: For a creamier texture, use fresh mozzarella (Fior di Latte) Alternatively, you can use burrata.
• Red Onion And Garlic
• Fresh basilA wonderful garnish added just before serving.
• Vinaigrette: white wine vinegarextra virgin olive oil, Salt And Black black pepper,

How to Make Panzanella Salad

Prepare the Bread: First, cut the bread into 1-inch cubes. Toss with oil and coat all the pieces well. Then bake in the oven or air fryer at 350ºF/180ºC for 10-15 minutes until lightly toasted and the crust is crispy and the center is slightly chewy. If using stale bread, adjust the toasting time so it doesn’t become too crispy.

Prepare the Remaining IngredientsWhile the bread is toasting, chop the tomatoes into small pieces and place them in a large bowl. Sprinkle them lightly with salt and set aside for a few minutes – this will improve their texture and flavour.

Next, thinly slice the red onion and finely chop the garlic. Prepare the dressing by combining the garlic, olive oil, white wine vinegar, salt and pepper. Tear or slice the mozzarella. Chop the basil leaves, if desired.

Assemble the Salad: When the bread has cooled, add it to the bowl with the tomatoes. Add the red onion, mozzarella, basil and dressing. Toss to combine. This Tuscan bread salad is now ready for lunch or dinner.

You can also leave it to marinate for about 30 minutes so that all the flavors meld and the overall taste increases.

Recipe Tips

• Use the best bread (sourdough bread) and vibrant tomatoesAdd halved cherry tomatoes for extra color and flavor.
• Apply the paste generously on the bread pieces Toss them in olive oil before toasting to ensure flavor and crispiness.
• Briefly salt the tomatoes They are blended before preparing the salad to enhance their natural flavour.
• Serve immediately or refrigerate for 30 minutes So that the bread absorbs the flavour.

More Refreshing Italian Tomato Salad

Tomato Mozzarella Salad (Caprese)Heirloom Burrata Caprese Salad (Burrata Salad)

Italian Heirloom Tomato Salad (Marinated Tomato Salad)

If you try this Panzanella RecipeLet me know how it went in the comments below. I would appreciate a recipe card rating and would love to recreate your recipe – tag me on Instagram @Alphafoodie!

Perfect Panzanella Salad

By: Sameera

it Panzanella Salad It’s simple, refreshing, and perfect for summer, tomato season. It features fresh, juicy tomatoes combined with toasted bread, mozzarella, and a simple salad dressing.

prep time: 10 minutes minutes

Cooking time: 15 minutes minutes

total time: 25 minutes minutes

Servings: 4

Material

• 4-5 Tomato Vine-ripened, Roma, heirloom, plum, or cherry all work
• 4 Slices one day old bread Sourdough or country bread, ciabatta, baguette
• 1-2 Balls Fresh Mozzarella
• 1 Red Onion Small
• Some? Basil leaves
• 1/4 cup olive oil extra virgin, divided
• 3 Karchi vinegar white wine, red wine, or balsamic
• 2 Clove Garlic
• 1/2 spoon sea ​​salt
• 1/4 spoon black pepper

Instruction

• Preheat the oven to 350ºF/180ºC. Alternatively, use an air fryer and preheat if needed.
• Cut the bread into 1-inch pieces. Toss them with half the olive oil and toss to coat well.
• Bake the bread pieces for 10-15 minutes until they are lightly toasted. When they are done, set them aside to cool for a few minutes.
• Cut tomatoes into small pieces. Place them in a bowl and add salt.
• Thinly slice the red onion. Tear or shred the mozzarella. Chop the basil leaves, if desired.
• Finely chop the garlic and prepare the dressing by combining the garlic, olive oil, vinegar, salt and pepper.
• Add the cooled bread to the bowl with the tomatoes. Add the onion, mozzarella, basil and dressing, then toss to combine.

  Enjoy the panzanella salad immediately, or for maximum flavor, let it soak in the delicious marinade for about 30 minutes.

Notes

To store: This salad is best enjoyed the same day it is made so the bread doesn’t get too soggy. If you have any leftovers, transfer them to an airtight container and refrigerate for 1-2 days.

Check out the blog post for more tips!

Duration: Appetizers, Mains, Sides

Meal: Italian

Freezer Friendly: No

shelf life: 1-2 days

nutrition

Calories: 414Kilo Calories, Carbohydrates: 55Yes, Protein: 11Yes, thick: 17Yes, Saturated Fats: 3Yes, Polyunsaturated fats: 2Yes, Monounsaturated fats: 12Yes, Sodium: 586MG, Potassium: 759MG, Fiber: 5Yes, Sugar: 10Yes, Vitamin A: 2090IU, vitamin C: 38MG, Calcium: 72MG, Iron: 4MG

Nutritional information is automatically calculated, so should be used as an estimate only.

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