Panzanella
User Reviews
5
Panzanella
Description
The Panzanella recipe involves roasting brioche cubes drizzled with olive oil and seasoning to create warm, golden croutons that retain some softness. Red onions are marinated in white wine vinegar to mellow their bite. Cucumbers and heirloom tomatoes provide freshness and varied textures. Feta cheese adds a creamy salty element.
The dressing mixture of olive oil, white wine vinegar, lemon juice, fresh oregano, thyme, shallot, salt, and pepper brings brightness and herbal complexity. Tossing the salad combines the marinated vegetables and bread, creating an Italian-style rustic salad with contrasting flavors and textures, from juicy tomatoes to crisp-tender cucumbers to tender bread that soaks dressing well.
Panzanella serves well as a side dish or light main in warm weather. The salad can include additional greens like butter lettuce or arugula if desired. For best texture, dressing and croutons are added shortly before serving to prevent sogginess.
Any type of bread can be used, but brioche or stale French bread are commonly preferred for their ability to absorb dressings while maintaining some structure.
Ingredients
INGREDIENTS
For the Salad
- brioche loaf of
- 1/2 red onion
- 2 cucumber
- 3-4 tomato heirloom
- 1/4 lb feta cheese 113g
- 2 tbsp olive oil 30mL
- 1/2 cup white wine vinegar 118mL
- oregano to top
- salt to taste
- black pepper to taste
For the Dressing
- 1/2 cup olive oil 118mL
- 2 tbsp white wine vinegar 30mL
- 1/2 lemon juiced
- 2 tsp oregano crushed, fresh
- 1 tsp thyme crushed, fresh
- 1 shallot minced
- salt to taste
- black pepper to taste
Instructions
INSTRUCTIONS
For the Salad
- Cut the crusts off of the brioche loaf. Cut into cubes and put on a baking pan. Drizzle the olive oil and add salt and pepper. Bake for about 10 minutes at 350F. Toss croutons half way through baking.
- Chop up red onion. Put into a bowl with the white wine vinegar to marinate.
- Cut cucumbers in half and deseed with a teaspoon. Slice them depending on personal preference.
- Chop tomatoes into cubes. (Large or small depending on preference).
For the Dressing
- Add all of the ingredients into a jar and shake it up. Make sure to crush up the oregano and thyme and mince the shallot.
For the Assembly
- In a large bowl, toss the chopped cucumbers, tomatoes and marinated onions.
- Crumble up and add feta cheese. Give the salad a toss and sprinkle on some more oregano.
- Add the croutons, pour the dressing on and toss the salad again.
Notes
- Any bread can be used, with stale French bread being popular due to its ability to hold structure while absorbing dressing.
- You may add butter lettuce, arugula, or mixed greens to enhance the salad.
- If preparing ahead, mix the main salad ingredients but add the dressing and croutons at the last moment to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 323mg | 13% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2.3g | 5% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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