A panzanella is simply a salad with bread (usually croutons).
You can use pretty much any ingredient that tickles your fancy and taste buds but I give you the “classic” panzanella. You can definitely add roasted bell peppers and capers for example, or pickle the onions for a more acidic flavor.
The tomato adds a rich texture to the vinaigrette that makes every bite more palatable.
Ingredients
- For the croutons:
- 3 slices country bread
- 2 tablespoons olive oil
- Salt
- For the salad:
- 1/4 red onion, thinly sliced
- 2 cups cherry tomatoes, halved
- 4 Persian cucumbers, peeled and cubed
- 1/2 cup green olives (Castelvetrano), pitted and halved
- For the dressing:
- 1 small tomato
- 1 shallot, finely chopped
- 2 garlic cloves, mashed
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- A few leaves of fresh basil, chopped
- Salt and pepper
Instructions
To make the croutons:
Preheat oven to 400F. Remove crust from bread and discard. Cut the slices in stripes, and each stripe in cubes. Toss in olive oil and spread on a baking sheet. Bake until lightly browned, about 15 minutes. Remove from heat and sprinkle with salt. Set aside to cool down.
To make the dressing:
Cut the tomato in half and grate the cut side on a grater until only the skin remains. Transfer the tomato pulp to a bowl. Add the shallots, garlic, vinegar, olive oil and basil. Mix well and season with salt and pepper.
Panzanella Ingredients
To make the salad:
Add all the ingredients of the salad to a bowl: onion, tomato, cucumber and olives. When you are ready to eat, add the croutons and the dressing and toss well. Enjoy immediately.
