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).
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.