Panzanella Salad Recipe

Ciabatta bread: This stale bread is perfect for soaking up the dressing without becoming too soggy.

Cherry tomatoes: These add a burst of sweetness and juiciness to the salad.

Cucumber: Provides a refreshing crunch and balances the flavors.

Red onion: Adds a sharp, tangy bite to the mix.

Extra virgin olive oil: The base of the dressing, offering a rich and fruity flavor.

Red wine vinegar: Adds acidity and brightness to the dressing.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a bit of heat and depth.

Fresh basil: Brings a fragrant, herbal note to the dish.

To enhance the flavor and texture of your panzanella salad, try toasting the stale bread cubes lightly in the oven before adding them to the mix. Spread the bread cubes on a baking sheet and bake at 350°F for about 10 minutes, or until they are golden and slightly crispy. This will give the bread a delightful crunch and help it hold up better when mixed with the juicy tomatoes and dressing.

• ciabatta or country bread - Substitute with baguette: Baguette has a similar texture and can be used when stale to absorb the dressing well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw in salads.

• red onion - Substitute with shallots: Shallots provide a milder flavor and can be used thinly sliced in salads.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor suitable for dressings.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a sweet and tangy flavor that complements the salad well.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• fresh basil - Substitute with fresh mint: Fresh mint adds a refreshing and aromatic flavor that pairs well with the other ingredients.

• To store your panzanella salad, transfer it to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. The salad can be stored for up to 2 days. However, keep in mind that the bread will continue to absorb the dressing and may become soggier over time.
• If you plan to store the salad for longer, consider keeping the bread cubes separate from the rest of the ingredients. Store the bread in a ziplock bag or another airtight container at room temperature. Combine the bread with the rest of the salad just before serving.
• For freezing, it is not recommended to freeze panzanella salad as the texture of the bread and vegetables will be compromised. The bread will become mushy, and the vegetables will lose their crispness.
• If you must freeze, freeze only the bread cubes. Spread them out on a baking sheet and place them in the freezer until they are solid. Then transfer them to a ziplock bag or airtight container. When ready to use, let the bread thaw at room temperature and then proceed with the recipe.
• To refresh the salad after storing, you can add a bit more olive oil and red wine vinegar to revive the flavors. Toss gently to combine.
• Always add the fresh basil just before serving to ensure it retains its vibrant color and fresh taste.

• Preheat your oven to 350°F (175°C). Spread the Panzanella salad evenly on a baking sheet. Bake for about 10 minutes, or until the bread cubes are warm and slightly crispy. This method helps to revive the texture of the stale bread while keeping the vegetables fresh.

• Alternatively, use a skillet over medium heat. Add a small amount of olive oil to the pan and toss in the Panzanella salad. Stir occasionally for about 5-7 minutes until the bread is warmed through and slightly toasted. This method adds a delightful crunch to the bread cubes.

• For a quick fix, use the microwave. Place the Panzanella salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through. This method is convenient but may result in a softer texture for the bread.

• If you prefer a cold salad, simply let the Panzanella salad come to room temperature for about 30 minutes before serving. This allows the flavors to meld together without altering the texture too much.

• To refresh the Panzanella salad, add a splash of red wine vinegar and a drizzle of extra virgin olive oil before serving. Toss well to redistribute the dressing and enhance the flavors.

• Large mixing bowl: To combine the bread, tomatoes, cucumber, and red onion.

• Chef's knife: For dicing the cucumber and halving the cherry tomatoes.

• Cutting board: A surface to safely chop the vegetables and bread.

• Measuring cups: To measure out the 4 cups of cubed bread and 2 cups of cherry tomatoes.

• Measuring spoons: To measure the red wine vinegar, salt, and black pepper.

• Wooden spoon or spatula: For tossing the salad ingredients together.

• Salad tongs: To serve the salad once it’s ready.

• Small bowl: To mix the olive oil and red wine vinegar before drizzling.

• Mandoline slicer: Optional, but useful for thinly slicing the red onion.

• Salad spinner: Optional, but useful for drying the basil if it’s been washed.

Use pre-cut vegetables: Save time by using pre-cut cherry tomatoes, cucumber, and red onion from the store.

Stale bread hack: If you don't have stale bread, quickly dry fresh bread in the oven at 300°F for 10 minutes.

Make the dressing ahead: Mix the olive oil, red wine vinegar, salt, and black pepper in advance and store in the fridge.

Batch prep: Double the recipe and store extra Panzanella salad in the fridge for up to two days.