Panzanella
This traditional Tuscan salad combines stale bread, juicy cherry tomatoes, crisp red onion, fresh basil, and tangy olives, all tossed in a zesty red wine vinegar dressing. It’s a perfect way to use up day-old bread and celebrate summer’s best produce.
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Ingredients
1 slice stale bread (preferably crusty)
⅔ pound cherry tomatoes, halved
½ red onion, thinly sliced
10 large basil leaves, torn
2 tablespoons black olives
1 can (15 oz) cannellini beans, drained
1 tablespoon olive oil
3 tablespoons red wine vinegar
6 tablespoons water
½ teaspoon dried oregano (plus extra for garnish)
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
Optional: 2 sundried tomatoes, chopped
Optional: 1 teaspoon capers
Optional: ½ cucumber, diced
Optional: ½ red or yellow bell pepper, diced
Instructions
- Tear stale bread into bite-sized chunks and soak briefly in water if very dry, then squeeze out excess moisture.
- In a large bowl, combine cherry tomatoes, red onion, basil leaves, black olives, cannellini beans, and optional ingredients if using.
- Whisk together olive oil, red wine vinegar, water, oregano, salt, and pepper in a small bowl.
- Add bread to the salad bowl, pour dressing over, and toss gently to combine.
- Let salad sit at least 15 minutes before serving to allow bread to soak up dressing. Garnish with extra oregano and fresh basil.
Find it online: https://justsosavory.com/panzanella/
