Description
This Italian Panzanella Salad is a classic Tuscan dish made with crispy ciabatta, juicy ripe tomatoes, cucumber, red onion, and fresh basil tossed in a tangy olive oil and balsamic dressing. It’s the perfect refreshing summer salad and a delicious way to use day-old bread.
Ingredients
- 250 g ciabatta or day-old white bread, cubed
- 500 g ripe tomatoes, chopped
- ½ cucumber, diced
- 1 red onion, thinly sliced
- 1 handful fresh basil leaves
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp lemon juice
- 1 small garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- 1 pinch sugar
Instructions
- Preheat the oven to 200°C (400°F). Spread the bread cubes on a baking tray and toast for 8–10 minutes until crisp and lightly golden. Let cool.
- In a large bowl, combine the chopped tomatoes, cucumber, sliced red onion, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic, salt, pepper, and sugar.
- Add the toasted bread cubes to the vegetables.
- Pour the dressing over the salad and gently toss until the bread absorbs some of the dressing.
- Let the salad rest for 15–20 minutes before serving to allow the flavors to meld.
- Serve at room temperature, garnished with extra basil if desired.
Notes
- Use the ripest tomatoes available for the best flavor.
- Add fresh mozzarella, burrata, or grilled chicken for a heartier meal.
- Do not prepare too far in advance, as the bread will become overly soft.
- A sprinkle of Parmesan or toasted pine nuts makes a delicious addition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian