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Classic Panzanella Salad Recipe
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.
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
Ingredients
- 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
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!
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Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.