Panzanella Salad

This scrumptious Panzanella Salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. Perfect for picnics, barbecues, or as a light dinner, it showcases the flavors of fresh ingredients while being incredibly easy to prepare. The combination of textures and tastes makes this salad a standout dish that everyone will love.

Why You’ll Love This Recipe

• Quick Preparation: With minimal cooking involved, this salad can be ready in under an hour.
• Flavorful Ingredients: The mix of fresh vegetables and herbs creates a delightful burst of flavor in every bite.
• Versatile Dish: Enjoy it as a side or main course; it pairs well with grilled meats or on its own.
• Waste Not, Want Not: This recipe is perfect for using stale bread and overripe vegetables, reducing food waste.
• Seasonal Delight: Ideal for summer gatherings, taking advantage of ripe tomatoes and juicy nectarines.

Tools and Preparation

Gathering the right tools makes preparation easier and more efficient. Here’s what you’ll need to get started.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl
• Mason jar or container with a lid
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Essential for toasting the bread evenly without burning it.
• Large mixing bowl: Provides ample space for combining all ingredients without spilling.
• Mason jar or container with a lid: Perfect for shaking up your dressing to ensure even coating on the salad.

Ingredients

For the Salad Base

• 3 cups bread, cubed ($2.00)
• 1/4 cup olive oil, divided ($0.64)
• 1 pint cherry tomatoes ($3.49)
• 1 nectarine ($0.90)
• 1 cucumber ($0.69)
• 1/2 red onion ($0.40)
• 10 oz. baby spring mix ($3.49)
• 4 oz. mozzarella pearls ($1.75)

For Seasoning

• 1 tsp salt ($0.08)
• 1 Tbsp red apple vinegar ($0.10)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Panzanella Salad

Step 1: Preheat the Oven

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

Step 2: Prepare the Bread

• Slice the bread into 2 x 2-inch cubes.
• Place the cubed bread on the prepared baking sheet.
• Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
• Bake until toasted, about 20 minutes.

Step 3: Chop the Vegetables

While the bread is toasting:
* Wash all produce thoroughly.
* Slice cherry tomatoes in half.
* Cut cucumber into ½ inch thick quarter rounds.
* Slice nectarine into ½ inch thick slices.
* Slice red onion into ¼ inch thick half moons.

Step 4: Combine Ingredients

Once the bread has toasted:
* Remove from oven and let cool slightly.
* In a large mixing bowl, combine toasted bread with salad greens.
* Top with cherry tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.

Step 5: Make the Dressing

In a small mason jar or container:
* Add remaining olive oil, red apple vinegar, and salt.
* Close tightly and shake until well combined.

Step 6: Dress the Salad

Pour dressing over the salad mixture:
* Toss gently to ensure everything is coated well.

Step 7: Let It Rest

Allow the salad to sit for at least an hour:
* This gives time for the bread to soak up some dressing flavor.

Serve and enjoy this refreshing Panzanella Salad!

How to Serve Panzanella Salad

Panzanella salad is versatile and can be served in various ways to enhance your dining experience. Here are some creative serving suggestions to elevate this delicious dish.

As a Light Lunch

• Enjoy a generous bowl of Panzanella salad on its own for a refreshing lunch option that’s both filling and healthy.

With Grilled Chicken

• Pair the salad with grilled chicken for added protein, making it a heartier meal ideal for summer barbecues.

On a Picnic Plate

• Pack the Panzanella salad in a mason jar for easy transport. It’s perfect for picnics and outdoor gatherings, allowing flavors to mingle as it sits.

As a Side Dish

• Serve the salad alongside grilled meats or fish. The bright flavors complement savory dishes wonderfully, adding a refreshing touch to your meal.

In a Wrap

• Use the Panzanella salad as a filling for wraps or sandwiches. It adds unique flavor and texture that’s sure to impress!

How to Perfect Panzanella Salad

To create an exceptional Panzanella salad, keep these tips in mind:

• Use Fresh Ingredients: The quality of your tomatoes and produce significantly impacts flavor. Choose ripe, seasonal ingredients for the best results.
• Let It Rest: Allowing the salad to sit for at least an hour helps the bread absorb the dressing, enhancing overall taste and texture.
• Balance Flavors: Adjust the vinegar and olive oil ratio based on your preference. A little extra acidity can brighten the salad beautifully.
• Experiment with Add-Ins: Feel free to add other ingredients like olives, bell peppers, or herbs like basil for additional flavor variations.

Best Side Dishes for Panzanella Salad

Pairing side dishes with Panzanella salad can create a well-rounded meal. Here are some excellent options:

1. Grilled Vegetable Skewers: Colorful veggies grilled to perfection complement the freshness of the salad beautifully.
2. Caprese Salad: This classic Italian dish made with fresh mozzarella, tomatoes, and basil pairs perfectly with Panzanella’s vibrant flavors.
3. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide a hearty side that balances the lightness of the salad.
4. Garlic Bread: Toasted bread with rich garlic butter makes an excellent accompaniment and echoes the bread element in Panzanella.
5. Antipasto Platter: A selection of cured meats, cheeses, and pickled vegetables can offer delightful variety alongside your salad.
6. Fruit Salad: A refreshing fruit medley can cleanse the palate while adding sweetness that contrasts nicely with savory dishes.

Common Mistakes to Avoid

When making a Panzanella salad, it’s easy to overlook a few key details. Here are some common mistakes and how to avoid them.

• Using fresh bread: Fresh bread can become too soggy when combined with the dressing. Instead, use day-old bread or lightly toast fresh bread before adding it to the salad.
• Not seasoning properly: Failing to season your salad can result in bland flavors. Always add salt and taste as you go to ensure a well-seasoned dish.
• Ignoring the resting time: Skipping the resting time allows the flavors to meld together and the bread to soak up the dressing. Let your salad sit for at least an hour before serving for the best results.
• Overloading on ingredients: Adding too many ingredients can overpower the classic flavors of Panzanella. Stick to simple, fresh produce that complements each other like tomatoes, cucumbers, and onions.
• Dressing too early: Dressing the salad too soon can lead to mushy bread. Dress your salad just before serving or allow it to rest after dressing for better texture.

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.
• Note that the bread may become soggy over time; consider storing the dressing separately if you plan to keep it longer.

Freezing Panzanella Salad

• Freezing is not recommended for this salad due to its fresh ingredients.
• If you must freeze it, only freeze the cubed bread separately for up to 1 month.
• Thaw and toast again before using in a freshly made salad.

Reheating Panzanella Salad

• Oven: Preheat your oven to 350°F. Place any leftover toasted bread on a baking sheet and heat for about 10 minutes until warm.
• Microwave: Use a microwave-safe dish and heat in short intervals (15-30 seconds) until warmed through, but be cautious as this may make the bread chewy.
• Stovetop: Heat a non-stick skillet over medium heat. Add leftover bread and toss occasionally until warmed and slightly crispy.

Frequently Asked Questions

What is Panzanella Salad?

Panzanella salad is an Italian dish made primarily with stale bread, ripe tomatoes, and seasonal vegetables. It’s a refreshing summer salad that highlights the flavors of fresh produce.

Can I customize my Panzanella Salad?

Absolutely! You can add various vegetables like bell peppers or radishes, or even include proteins like grilled chicken or chickpeas for added texture and nutrition.

How long does Panzanella Salad last in the fridge?

Panzanella salad can last up to 3 days in the refrigerator if stored properly in an airtight container. However, it’s best enjoyed within 24 hours for optimal freshness.

Can I use different types of bread for Panzanella Salad?

Yes! While traditional recipes use Tuscan bread or other rustic loaves, you can use any type of crusty bread such as sourdough or ciabatta for your Panzanella salad.

Final Thoughts

This delightful Panzanella salad is not only easy to make but also incredibly versatile. Its combination of fresh ingredients makes it perfect for summer gatherings or light lunches. Feel free to customize with your favorite seasonal vegetables or proteins. Give it a try—you won’t be disappointed!

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Panzanella Salad

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• Author: Lucille
• Total Time: 35 minutes
• Yield: Serves approximately 4

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Description

This vibrant Panzanella Salad is the perfect summer dish, blending stale bread with juicy tomatoes, crisp cucumbers, and sweet nectarines for a refreshing taste sensation. Ideal for picnics or as a light dinner, this salad celebrates seasonal produce while minimizing food waste. With a delightful mix of textures and flavors, it’s a quick and easy recipe that will impress your family and friends. In just under an hour, you can whip up this colorful dish that leaves everyone craving more.

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Ingredients

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• 3 cups cubed day-old bread
• 1 pint cherry tomatoes, halved
• 1 nectarine, sliced
• 1 cucumber, chopped
• 1/2 red onion, sliced
• 10 oz baby spring mix
• 4 oz mozzarella pearls
• 1/4 cup olive oil (divided)
• 1 Tbsp red apple vinegar
• Salt to taste

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Instructions

1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Cube the bread, drizzle with 1 tablespoon of olive oil, toss to coat, and toast in the oven for about 20 minutes until golden.
3. While the bread toasts, chop the vegetables: halve cherry tomatoes, slice cucumber and nectarine, and cut red onion into half moons.
4. In a large mixing bowl, combine toasted bread with baby greens and top with prepared vegetables and mozzarella.
5. In a mason jar, combine remaining olive oil, vinegar, and salt; shake well to create the dressing.
6. Pour the dressing over the salad mixture and toss gently. Let the salad rest for at least one hour before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 305
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg