Classic Panzanella Salad Recipe

Name: Classic Panzanella Salad Recipe
Prep time: 15 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 300 g bread; 300 g tomatoes; 1 onion; 1 cucumber; 5 basil leaves; 350 ml water; 50 ml white wine vinegar; 5 tablespoons olive oil; salt; black pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Additional Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4
Calories
396 kcal
Course
Main Course, Appetizer
Cuisine
Italian, Vegan

Classic Panzanella Salad Recipe

Iris Warren

Report

Panzanella salad is a rustic easy-to-make Italian dish, made with stale bread, soaked in water and vinegar, tomatoes, cucumbers, onion and basil. All seasoned with extra virgin olive oil and salt.Panzanella salad is a typical dish of Tuscan cuisine and, more generally, of central Italy. Tuscany with Umbria, Lazio and Marche contend for its origin.This is a dish of the Italian cucina povera, a dish created to use stale bread, like the famous Pappa al Pomodoro or Ribollita, very simple yet very tasty Italian recipes.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

300 g bread - ~10 oz, stale
300 g tomatoes - ~10 oz of ripe red tomatoes (like cluster tomatoes)
1 onion
1 cucumber
5 basil leaves - fresh
350 ml water - 1 ½ cups, cool
50 ml white wine vinegar - 3 ⅓ tablespoons
5 tablespoons olive oil - extra virgin
salt - to taste
black pepper - to taste

Add to Shopping List

Instructions

Cut the bread into coarse pieces and place them in a large bowl.
Add the vinegar to the water then pour it on the bread. The bread should be completely sprinkled with water and vinegar but should not be put completely under water. Let the bread absorb the water+vinegar for about 20 minutes.
Meanwhile, cut the onion into very thin slices. If you want to sweeten the onion flavor a little and make it more digestible, you can put the slices in a bowl with cold water for about 20 minutes. Then remove the onion from the water and dry it.
Then cut the cucumber and tomatoes into pieces.
After about 20 minutes, squeeze the bread well with your hands. It should become almost dry. Crumble it into a large salad bowl. Add the tomatoes.
Then add the onion slices, the cucumber and plenty of hand-chopped fresh basil. Season with plenty of oil, a little fine salt to taste and freshly ground black pepper. If you like a more acidic taste, you can add a few drops of balsamic white wine vinegar.
Mix all the ingredients well and let Panzanella rest in a cool place for about an hour. Your Panzanella salad is ready!

Nutrition Information

Show Details

Serving 100g Calories 396kcal (20%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.02g Sodium 367mg (15%) Potassium 432mg (12%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 707IU (14%) Vitamin C 15mg (17%) Calcium 123mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 396 kcal

% Daily Value*

Serving	100g
Calories	396kcal	20%
Carbohydrates	43g	14%
Protein	9g	18%
Fat	21g	32%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	0.02g	1%
Sodium	367mg	15%
Potassium	432mg	9%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	707IU	14%
Vitamin C	15mg	17%
Calcium	123mg	12%
Iron	3mg	17%