Description
Panzanella is a vibrant Tuscan tomato and bread salad that combines crispy homemade croutons with fresh tomatoes, cucumber, bell pepper, and a tangy vinaigrette. This refreshing salad is perfect for summer and highlights rustic Italian flavors with basil, capers, and optional Parmesan shavings.
Ingredients
Scale
Bread and Croutons
- 1/2 regular-sized baguette or 1 small baguette (preferably ciabatta)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Dressing
- 1/4 cup olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Dash of Italian seasoning
- 1 clove garlic, minced
- Salt & pepper to taste
Salad Vegetables and Toppings
- 12 ounces assorted tomatoes, cut into bite-size pieces
- 1/2 English cucumber, diced
- 1 bell pepper (orange preferred), diced
- Red onion, chopped to taste (start with 1/4 medium onion)
- 1 tablespoon capers
- Handful fresh basil, chopped
- Parmesan, shaved to taste (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread croutons.
- Prepare and Bake Croutons: Cut the baguette into 1-inch pieces. Toss them on a baking sheet with 2 tablespoons olive oil, garlic powder, salt, and pepper. Bake for 15-20 minutes until crispy and golden.
- Make the Dressing: While the bread bakes, combine 1/4 cup olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper in a jar. Shake well to emulsify and set aside.
- Prep the Vegetables: Chop the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and fresh basil.
- Combine Salad Ingredients: After the croutons cool for about 5 minutes, toss them with the tomatoes, cucumber, bell pepper, red onion, capers, basil, and the dressing (remember to shake dressing before adding).
- Let Salad Rest: Allow the salad to sit for 30 minutes at room temperature to let the bread absorb the flavorful dressing and tomato juices, enhancing the taste and texture.
Notes
- Using stale or day-old bread for the croutons is ideal as it absorbs the dressing better without becoming soggy.
- The salad benefits from resting, but you can serve it sooner if desired.
- Parmesan is optional; omit to keep the dish vegetarian.
- You can customize the vegetables based on seasonality or preference.
- This salad is best served fresh but can be refrigerated for a few hours.
