If you want a refreshing and satisfying summer salad, look no further than Panzanella salad. This classic Italian dish is made with a combination of ripe tomatoes, crusty bread, fresh basil, and a tangy vinaigrette dressing. It’s the perfect way to use up leftover bread and highlight seasonal vegetables.
The key to making a perfect Panzanella salad lies in the quality of the ingredients. Ripe, juicy tomatoes are essential for bringing out the flavors of the other ingredients. The bread should be slightly stale, so it can absorb the vinaigrette without becoming soggy. For added texture and complexity, you can also add cucumbers, red onions, olives, and capers to the salad.
To make the vinaigrette, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Whisk everything together until well combined. Tear the bread into bite-sized pieces and place them in a large bowl. Add the tomatoes, basil, and any other vegetables you’re using. Pour the vinaigrette over the salad and toss gently to coat. Let the salad sit for at least 15 minutes to allow the flavors to meld together. Serve the Panzanella salad as a light lunch or as a side dish to grilled meats. Enjoy!
What is Panzanella Salad?
The key ingredient in Panzanella salad is stale bread, which is torn or cut into cubes and soaked in water to soften. Once the bread is soft, it is drained and squeezed to remove excess moisture. The bread cubes are then combined with ripe tomatoes, cucumbers, onions, and fresh basil in a large bowl. The salad is dressed with a simple vinaigrette made from olive oil, red wine vinegar, salt, and pepper. The vinaigrette helps to soften the bread even further and infuse it with flavor.
- Stale bread
- Ripe tomatoes
- Fresh basil
- Olive oil
- Red wine vinegar
- Salt and pepper
The combination of the texture of the bread and the freshness of the vegetables makes Panzanella salad a unique and satisfying dish. The salad can be served as a main course or as a side dish at a summer picnic or barbecue. It is a versatile dish that can be customized to suit your taste preferences. You can add other vegetables like bell peppers or fresh herbs like parsley or mint for additional flavor. Panzanella salad is best enjoyed immediately after preparing to ensure the bread retains its texture and doesn’t become too soggy.
The history of Panzanella Salad
The word “panzanella” comes from the combination of two Italian words: “pan” meaning bread and “zanella” meaning soup bowl. This reflects the origins of the dish, as it was originally a way to use up bread that was going stale by soaking it in water to soften it and then adding fresh vegetables and other ingredients.
The exact origins of Panzanella salad are unclear, but it is believed to have been created by peasants and farmers who had limited access to fresh ingredients. They would use what was available to them, such as bread, onions, and tomatoes, to create a simple and nutritious meal. Over time, the recipe for Panzanella salad has evolved and additional ingredients, such as cucumbers, bell peppers, and basil, have been added.
The popularity of Panzanella salad has spread beyond Italy and it is now enjoyed in many parts of the world. Its simplicity and versatility have made it a favorite among many, and it is often served as a refreshing summer dish. Whether enjoyed as a side dish or a main course, Panzanella salad continues to be a beloved part of Italian cuisine.
What are the main ingredients of Panzanella Salad?
- Bread: Stale or toasted bread cubes are the main component of panzanella. The bread is typically torn into bite-sized pieces and adds a texture to the salad.
- Tomatoes: Ripe, juicy tomatoes are a key ingredient in panzanella. They provide a burst of flavor and add a vibrant color to the salad.
- Cucumbers: Cucumbers add a refreshing crunch to the salad. They are typically peeled and thinly sliced.
- Red Onions: Red onions add a mild and slightly sweet flavor to panzanella. They are often thinly sliced and provide a subtle bite.
- Basil: Fresh basil leaves are a traditional herb in panzanella. They add a fragrant and herbal note to the salad.
- Olives: Kalamata olives are commonly used in panzanella. They contribute a salty and tangy flavor to the salad.
- Capers: Capers are small, pickled flower buds that provide a burst of briny and tangy flavor to the salad.
- Extra Virgin Olive Oil: A good quality extra virgin olive oil is essential to dress the salad and enhance the flavors of the ingredients.
- Balsamic Vinegar: Balsamic vinegar is often used to add a tangy and slightly sweet element to panzanella.
- Salt and Pepper: These basic seasonings are used to enhance the overall taste of the salad.
Panzanella is a versatile salad, and additional ingredients like mozzarella cheese, roasted bell peppers, or grilled chicken can be added to customize the flavor and make it a more substantial meal.
Step-by-step instructions for making Panzanella Salad
To make a delicious Panzanella Salad, follow these simple steps:
Step 1: Gather your ingredients
Before you start making the Panzanella Salad, make sure you have all the necessary ingredients. You will need:
- 4 cups of stale bread, cubed
- 2 cups of ripe tomatoes, cubed
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1/2 cup of black olives, pitted and halved
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Step 2: Prepare the bread
Take the stale bread and cut it into cubes. You can use any type of bread you have on hand, but traditionally, the Panzanella Salad is made with crusty Italian bread. Place the bread cubes on a baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper, and toss to coat evenly. Toast the bread cubes in the oven at 350°F (175°C) for about 10 minutes, or until they are crispy and golden brown.
Step 3: Assemble the salad
In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, black olives, basil, parsley, and garlic. Add the toasted bread cubes and toss everything together.
Step 4: Make the dressing
In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and gently toss to coat all the ingredients.
Step 5: Serve and enjoy
Transfer the Panzanella Salad to a serving dish and let it sit for at least 15 minutes to allow the flavors to meld together. The juices from the ripe tomatoes will soak into the bread, making it even more flavorful. Serve the salad as a side dish or as a light main course, and enjoy!