Panzanella Salad
Servings: 4 people
- ½ pound (220 grams) stale crusty bread with a compact crumb*. Add more or less bread to taste.
- 1 pound (450 grams) tomatoes chopped
- 1 cucumber chopped
- 1 red onion thinly sliced
- 8 lettuce leaves optional, chopped
- 15 basil leaves
CONDIMENTS
- 4 tablespoons (55 grams) extra virgin olive oil
- 4 tablespoons (60 grams) vinegar + 2 for soaking the bread
- 1 teaspoon sea salt or more to taste
- ⅛ teaspoon black pepper
- SOAK BREAD: Break ½ pound stale crusty bread into big chunks and add them to a bowl. Cover them with water and 2 tablespoons of vinegar.Soak until soft. Depending on how dry it is and the type of bread, it can take 5 to 15 minutes. Don’t let the bread soak too long, or it’ll get mushy
- CUT THE VEGGIES: Cut 1 pound tomatoes into wedges, 1 cucumber into half-moons, 1 red onion into thin slices, and 8 lettuce leaves into bite-size pieces. Add to a large mixing bowl.
- ADD BREAD: With your hands, squeeze the water from bread, break it into bite-sized chunks, and add it to the vegetables.Some bread pieces should be harder than others, and the crust should retain some bite.
- SEASON THE SALAD: Season the ingredients with about 4 tablespoons extra virgin olive oil, 4 tablespoons vinegar, 1 teaspoon sea salt, and ⅛ teaspoon black pepper. Most of the seasoning should hit the bread first.Add 15 basil leaves, toss well, and set aside at room temperature for about 15 minutes before serving.
Nutrition information is an estimate for 1 large serving of panzanella out of 4.
BREAD TIPS
Stale crusty sourdough bread is best.
Excellent alternatives are rustic bread loaves, ciabatta bread, and most artisanal loaves of bread.
Avoid baguettes and packaged bread, such as sandwich bread, rolls, and buns. They will become mushy as they soak.
If you don’t have stale bread, you can dry fresh bread in the oven. Bake it on a baking sheet for 15 to 30 minutes at a low temperature (210˚F or 100˚C), then soak it in water for a few seconds.
STORAGE
Make ahead: for best results, Panzanella should be made 1.5 hours before serving time, then stored in the fridge in the vegetable zone for about 45 minutes to let the flavors come together, and then let out at room temperature for another 30 to 45 minutes before serving.
Refrigerator: We recommend storing Panzanella in the refrigerator for up to 12 hours. Once out of the fridge, leave it at room temperature for at least 30 minutes.
Freeze: this recipe is not suitable for freezing.
