Panzanella

Panzanella
  • PREP TIME
    40 mins
  • COOK TIME
    12 mins
  • TOTAL TIME
    52 mins
  • SERVING
    8 People
  • VIEWS
    66

Experience the taste of Tuscany with this vibrant Panzanella salad! Crusty, toasted bread soaks up the delicious juices of ripe tomatoes, crisp cucumbers, and aromatic herbs in a tangy lemon vinaigrette. A symphony of textures and flavors that's both refreshing and satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Fiber
    3 g
  • Protein
    8 g
  • Saturated Fat
    1 g
  • Sodium
    351 mg
  • Sugar
    5 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large bowl, gently combine the chopped tomatoes, cucumber, green onions, yellow pepper, parsley, and basil. (5 minutes)

Image Step 02
02 Step

Recipe View 35 mins In a small bowl, whisk together the lemon juice, olive oil, ground black pepper, and minced garlic until emulsified. Pour the lemon juice mixture over the tomato mixture, and gently toss to coat. Refrigerate for at least 30 minutes to allow the flavors to meld and the bread to soften slightly. (35 minutes)

Image Step 03
03 Step

Recipe View 15 mins Meanwhile, preheat oven to 350 degrees F (175 degrees C). Spread the bread cubes in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown, toasted, and dry, flipping halfway through. (15 minutes)

Image Step 04
04 Step

Recipe View 5 mins Remove the bread cubes from the oven and let them cool slightly. Toss the toasted bread cubes with the tomato mixture just before serving. This prevents the bread from becoming too soggy. Serve immediately and enjoy! (5 minutes)

For best results, use ripe, flavorful tomatoes and day-old French bread.
Feel free to add other vegetables like red onion, bell peppers, or capers.
A splash of balsamic vinegar can add a nice tang to the dressing.
If you don't have time to bake the bread, you can toast it in a dry skillet over medium heat.
Panzanella is best served immediately after tossing the bread with the tomato mixture.

Glen Hudson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 22 Ratings)
Total Reviews: (4)
  • Amely Reinger

    This recipe is fantastic! The flavors are so fresh and vibrant. I added some Kalamata olives and it was a hit!

  • Jerrod Sawayn

    I've made this Panzanella several times now. It's perfect for a summer lunch or light dinner. The dressing is so simple but so delicious.

  • Lester Lehner

    The bread gets a little soggy if you don't serve it right away, so make sure to toss it with the tomato mixture just before serving.

  • Kayleigh Collinsstark

    I love how customizable this recipe is. I've tried it with different vegetables and herbs, and it always turns out great.

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