Panzanella
A rustic Italian bread salad that transforms day-old bread into a vibrant, refreshing dish by soaking it in a tangy vinaigrette and tossing with fresh vegetables and herbs. Endlessly customizable with seasonal produce and protein options.
Ingredients
Method
Whisk together minced garlic, red wine vinegar, salt, and black pepper in a large bowl. Slowly whisk in olive oil until emulsified.
Chop tomatoes into bite-sized chunks, discarding excess seeds and juice. Dice cucumber and bell pepper; thinly slice red onion.
Add cubed bread to the dressing and toss gently to coat, allowing 2–3 minutes for the bread to absorb the vinaigrette.
Add tomatoes, cucumber, bell pepper, and red onion to the dressed bread. Toss gently to combine.
Top with fresh basil and shaved Parmesan cheese. Taste and adjust seasoning. Serve immediately while the bread is still slightly firm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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