116min 4 ppl
Panzanella
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 9 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 8g
Carbs 42g
Fats 11g
About this dish
This Tuscan bread salad transforms day-old crusty bread into a refreshing summer dish by soaking it in a tangy tomato and basil vinaigrette, creating a hearty yet light meal bursting with Mediterranean flavors.
Allergy Info
Gluten, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Ripe tomatoeschopped500 g
- red bell pepperdiced1
- Cucumberdiced1
- red onionthinly sliced0.5
- fresh basilchopped2 tablespoons
- fresh parsleychopped2 tablespoons
- garlicminced2 cloves
Dried Goods
- day-old crusty breadcut into 2cm cubes300 g
Spices & Seasonings
- sea salt0.5 teaspoon
- Black pepper0.25 teaspoon
- dried oregano0.25 teaspoon
Oils & Condiments
- extra virgin olive oil3 tablespoons
- Red wine vinegar2 tablespoons
- Balsamic vinegar1 tablespoon
Utensils
- Large bowl
- Small bowl
- Whisk
- Chef's knife
- Cutting board
Method
1
Cut the day-old bread into 2cm cubes and set aside.
Approx. 3 minutes
2
Chop the tomatoes, dice the bell pepper and cucumber, thinly slice the red onion, and mince the garlic.
Approx. 7 minutes
3
Finely chop the fresh basil and parsley.
Approx. 2 minutes
4
Combine the tomatoes, bell pepper, cucumber, red onion, garlic, basil, and parsley in a large bowl.
Approx. 2 minutes
5
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, balsamic vinegar, sea salt, black pepper, and dried oregano until emulsified.
Approx. 2 minutes
6
Pour the vinaigrette over the vegetables and gently toss until evenly coated.
Approx. 1 minute
7
Add the bread cubes to the vegetable mixture and stir gently, ensuring each piece is moistened by the vinaigrette.
Approx. 1 minute
8
Let the panzanella rest at room temperature for 15 minutes to allow the bread to absorb the flavors and soften.
Approx. 15 minutes
9
Taste and adjust seasoning with additional salt and pepper if needed, then serve.
Approx. 1 minute
