Panzanella Salad
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Panzanella is a rustic Italian bread salad. Simple ingredients are combined in a classic Italian fashion to create something extraordinary.The following is the authentic Panzanella recipe you would find traveling in the central Italian regions of Umbria and Tuscany.
Ingredients
Instructions
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
- Calories
- 330 kcal
- Carbohydrate Content
- 37 g
- Protein Content
- 8 g
- Fat Content
- 17 g
- Saturated Fat Content
- 2 g
- Fiber Content
- 5 g
- Sugar Content
- 9 g
- Sodium Content
- 872 mg
- Unsaturated Fat Content
- 13 g
- Serving Size
- 1 serving
