Description

Craving a vibrant, summery dish that transforms simple ingredients into a flavor-packed meal? This Panzanella Salad is your perfect choice! Featuring golden, garlic-toasted bread cubes, juicy vine-ripened tomatoes, crisp cucumbers, radishes, and fragrant basil, all tossed in a zesty red wine vinegar dressing, this salad is a celebration of fresh produce.

Ingredients

Here’s what you need to make Panzanella Salad. Each ingredient adds to the crisp, tangy, and rustic magic.

Salad

Olive Oil (2–3 Tbsp): Adds richness and toasts the bread.
Garlic Clove (1 fat, smashed): Infuses oil with savory depth.
French Bread, Focaccia, or Crusty Sourdough (4 cups, cut into 1-inch cubes, preferably day-old): Provides hearty, crispy texture.
Vine-Ripened Tomatoes (1½ lb, ~2 cups, cut into wedges or bite-sized pieces): Offer juicy, sweet flavor.
Hothouse Cucumber (1 medium, unpeeled, sliced into ½-inch thick half moons): Adds crisp, refreshing crunch.
Radishes (1 bunch, sliced, or 1 bell pepper): Brings peppery bite or sweet crunch.
Red Onion (¼, very thinly sliced): Provides sharp, savory depth.
Basil Leaves (20, torn): Infuses vibrant, herbaceous freshness.

Panzanella Salad Dressing

Red Wine or Champagne Vinegar (3 Tbsp): Adds tangy, bright acidity.
Lemon Juice (1 Tbsp): Enhances freshness with citrusy zing.
Olive Oil (⅓–½ cup, good quality): Creates a smooth, rich dressing.
Garlic Clove (1, finely minced, optional): Adds subtle savory depth.
Salt and Black Pepper (to taste): Balances flavors.

Substitutions and Variations

Bread: Swap with gluten-free bread for gluten-free or zucchini slices for keto (~3–4g net carbs per serving).
Tomatoes: Use cherry tomatoes (halved) or heirloom tomatoes for variety.
Cucumber: Replace with zucchini or celery for similar crunch.
Radishes: Swap with bell peppers, fennel, or carrots for different textures.
Vegan Version: Already vegan; ensure bread is vegan-friendly.
Keto Adjustment: Replace bread with roasted zucchini slices or cauliflower florets and reduce tomatoes to 1 cup (~3–4g net carbs per serving).
Gluten-Free Version: Use certified gluten-free bread or croutons.
Spicy Version: Add ¼ tsp red-pepper flakes or a sliced jalapeño to the salad.
Protein-Packed: Add ½ cup chickpeas, mozzarella balls (non-vegan), or grilled shrimp (non-vegetarian).

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Instructions

Step 1: Toast the Bread

Heat 2–3 Tbsp olive oil in an extra-large skillet over medium-low heat.
Add 1 smashed garlic clove and swirl for 1–2 minutes until fragrant and golden; remove garlic.
Add 4 cups bread cubes, toss to coat with oil, and season with salt and black pepper.
Toast, stirring often, for about 10 minutes until golden and crispy.
Let cool for a few minutes.

Tip: Use day-old bread for better texture; stir frequently to prevent burning.

Step 2: Prep the Vegetables

While bread toasts, place 1½ lb tomatoes (cut into wedges or bite-sized pieces), 1 medium cucumber (sliced into ½-inch half moons), 1 bunch sliced radishes (or 1 bell pepper), and ¼ red onion (very thinly sliced) in a large serving bowl.

Tip: Cut vegetables uniformly for even texture; pat dry to avoid excess moisture.

Step 3: Make the Dressing

In a small bowl, whisk 3 Tbsp red wine or champagne vinegar, 1 Tbsp lemon juice, ⅓–½ cup olive oil, and 1 finely minced garlic clove (if using).
Season with salt and black pepper to taste.

Tip: Start with ⅓ cup olive oil and add more if needed; whisk well for a cohesive dressing.

Step 4: Assemble and Rest

Add toasted bread cubes to the bowl with the vegetables.
Drizzle with the dressing and toss until well combined.
Taste and adjust with more salt, pepper, or olive oil if needed.
Let the salad stand for 15–20 minutes to meld flavors.
Right before serving, toss in 20 torn basil leaves.

Tip: Let the salad rest to soften bread slightly; toss gently to keep vegetables intact.

Step 5: Serve

Serve the salad in the large bowl or divide among plates.
Enjoy immediately.

Tip: Serve at room temperature for best flavor; offer extra dressing on the side.