Panzanella Salad

Panzanella Salad

  • Total:25 mins
  • Prep:15 mins
  • Cook:10 mins
  • Yield:4 Servings

Today I will tell you a Great  Panzanella Salad  Recipe you can easily make this recipe at home. Panzanella is a Tuscan bread salad that includes seasoned cubes of toasted bread, tossed in an olive oil vinaigrette dressing alongside with an assortment of raw vegetables. The concept is similar to the Middle Eastern fattoush salad which includes toasted pita bread.

This dish is a big way to use stale bread since it will soak up the dressing well. Utilize fresh bread, toast it
with olive oil in a skillet or in the oven before tossing it in with the dressing. Other common ingredients in
this style of salad are tomatoes, bell peppers of all colors, cucumbers, red onion, and add the fresh basil.
Fresh cheese such as feta or mozzarella is regularly a welcome addition too.
Panzanella salads are greatly customizable, so feel free to add or subtract according to your tastes. And
add adding in some crisp greens such as arugula and capers or olives for a salty bite.Authentic Panzanella salad,
thought to date back to the 16th century, called for onions and bread in dressing. Modernized Panzanella, however,
usually includes tomato instead of onion.
with olive oil in a skillet or in the oven before tossing it in with the dressing. Other common ingredients in
this style of salad are tomatoes, bell peppers of all colors, cucumbers, red onion, and add the fresh basil.
Fresh cheese such as feta or mozzarella is regularly a welcome addition too.
add adding in some crisp greens such as arugula and capers or olives for a salty bite.

For the Bread Cubes

  • 2 tablespoons olive oil
  • 4 slices Tuscan bread, cut into 1″ cubes
  • 1/2 teaspoon dried oregano
  • Pinch of kosher salt

For the Salad

  • 1 cup cherry tomatoes, sliced in half
  • And add 1 English seedless cucumber, thinly sliced
  • OR then add 1 red bell pepper, seeded and cut into 1″ pieces
  • Add 1 yellow bell pepper, seeded and cut into 1″ pieces
  • 1/4 large red onion, peeled and thinly sliced
  • 10 fresh basil leaves, sliced

For the Dressing

  • 1 clove garlic, peeled and finely minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

Step 1

Generate the bread cubes, heat the olive oil in a large saute pan. First Add the cubed bread, dried oregano, and salt. Cook over middle-low heat, stirring often, for about 12 minutes or until the bread is browned. Toss the bread in the olive oil and seasonings, spread it out on a baking sheet lined with parchment paper, and bake in a pre-heated 400-degree oven for 15 to 20 minutes.

Step 2
Generate the dressing, whisk together the minced garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper until combined.
Step 3
Bring together the salad, in a large bowl add the tomatoes, sliced cucumbers, red bell peppers, yellow bell peppers, red onion, and basil. And then  Add the bread cubes and toss well with the dressing. Season with added salt and pepper if desired and, ideally, allow the salad to sit for about 40 minutes to an hour so the bread can absorb the flavors.
Step 4

Non-compulsory bread choices can be French or sourdough. Cheese is a commonplace addition, with the best options being crumbled feta or fresh mozzarella.

 

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