Imagine a vibrant, rustic Italian dish that transforms simple, humble ingredients into a culinary masterpiece that screams summer freshness. Panzanella is not just a salad; it's a celebration of seasonal produce, where stale bread gets a second life and becomes the star of a mouthwatering ensemble. This isn't your ordinary side dish - it's a flavor-packed experience that will transport you straight to the sun-drenched countryside of Tuscany with every single bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups cubed stale bread
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup corn kernels
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Begin by preparing all your ingredients. Cut the stale bread into cubes, about 1-inch in size. If your bread is very hard, you can lightly toast it in a skillet over medium heat for a few minutes until it’s slightly golden and crisp.
- In a large mixing bowl, combine the cubed stale bread, halved cherry tomatoes, diced cucumber, corn kernels, and thinly sliced red onion. Gently toss the ingredients together to mix them evenly.
- In a separate small bowl, whisk together the olive oil and balsamic vinegar. Add a pinch of salt and black pepper to taste. This will be your dressing for the salad.
- Drizzle the dressing over the bread and vegetable mixture. Use a spatula or large spoon to gently fold the ingredients together, ensuring that the bread absorbs some of the dressing and the vegetables are evenly coated.
- Add the chopped fresh basil to the salad and gently mix again. The basil will add a fresh aroma and flavor to your Panzanella.
- Let the salad sit for about 10 minutes at room temperature. This allows the bread to soak up the flavors from the dressing and the juices from the tomatoes and cucumbers.
- Before serving, taste the salad and adjust the seasoning if necessary, adding more salt or pepper as desired. Serve the Panzanella in bowls or on a large platter, garnished with additional basil if you like.
- This dish is best enjoyed fresh, but it can be refrigerated for a short time if needed. Enjoy your delicious Panzanella with Tomatoes, Cucumbers, and Corn!
Tips
- Use truly stale bread for the best texture - fresh bread can become too soggy. Day-old ciabatta or rustic sourdough works perfectly.
- Don't rush the resting time! Letting the salad sit for 10 minutes allows flavors to meld and bread to absorb the dressing.
- For extra flavor, consider toasting your bread cubes in a skillet with a touch of olive oil for added crispness.
- Use the ripest, most flavorful tomatoes you can find - they're crucial to the salad's success.
- Feel free to add protein like fresh mozzarella or grilled chicken to make this a complete meal.
- Always add fresh herbs just before serving to maintain their vibrant flavor and color.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
