How to Make THE BEST Panzanella
User Reviews
5
How to Make THE BEST Panzanella
Description
How to Make THE BEST Panzanella combines cubed sourdough bread toasted in garlic-infused olive oil with fresh summer vegetables like ripe tomatoes, seeded cucumbers, and thinly sliced red onion. These ingredients are tossed with a dressing made from olive oil, red wine vinegar, pressed garlic, capers, salt, and black pepper, then finished with torn fresh basil. Toasting the bread in garlic oil adds a subtle savory depth and crunch that contrasts with the juicy, bright vegetables.
The salad’s texture is dynamic: the crispy bread absorbs the tomato juices and dressing, becoming pleasantly chewy, while the vegetables add bursts of freshness and crunch. The capers introduce a hint of briny sharpness that rounds out the flavors. Preparing and letting the salad rest for 20-30 minutes allows the bread to soak up the dressing and melds the tastes together harmoniously.
Panzanella makes a light, flavorful side dish ideal for summer meals. It pairs well alongside grilled meats or can be enjoyed on its own as a refreshing lunch. This recipe highlights common pantry ingredients combined with fresh produce and simple techniques to create a dish with layered flavor and texture.
Ingredients
- ½ cup extra virgin olive oil divided, plus 2 tablespoons
- 3 garlic divided, cloves
- 6 cups sourdough bread 1-inch cubed
- 1 ½ pounds tomato any ripe, sweet tomato works, cut into 1-inch pieces
- ½ English cucumber seeded and cut into ½-inch pieces
- ½ cup red onion slivered
- 2 tablespoons capers
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ½ cup basil roughly torn or thinly sliced, fresh leaves
Instructions
- Add 2 tablespoons of olive oil to a large skillet with 1 clove slivered garlic. Bring to medium heat, cooking the garlic until it becomes fragrant and golden, then remove the garlic slivers from the oil and discard. Add the cubed sourdough to the skillet and toss to coat. Cook the bread until golden, about 5 minutes, then transfer to a plate and set aside to cool.
- In a large bowl, add the tomatoes, cucumbers, red onion, and capers with the cooled bread. In a small bowl, add the olive oil, red wine vinegar and use a garlic press to add the remaining garlic cloves into the bowl with the kosher salt and freshly ground black pepper. Whisk well and pour over the tomato mixture. Add the basil and toss to combine. Let stand at room temperature for 20-30 minutes before serving. This salad is best served the day it's made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 479mg | 20% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
