Discover the vibrant flavors of Italy with our delightful Tomato Panzanella Tuscan Bread Salad! This refreshing dish is not just a feast for the eyes but also a tantalizing treat for your taste buds. Imagine juicy, ripe tomatoes mingling with crusty bread, fragrant basil, and a zesty vinaigrette—perfect for a sunny day or as a light, satisfying meal. With just 30 minutes of your time, you can whip up this classic Italian salad that will transport you straight to the heart of Tuscany. Ready to impress your family and friends with a dish that’s as easy to make as it is delicious? Read on to uncover the secrets of creating this culinary masterpiece!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups ripe tomatoes, chopped
- 2 cups stale bread, cubed
- 1/2 cup red onion, thinly sliced
- 1/4 cup basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by selecting ripe, firm tomatoes and cutting them into roughly 1-inch chunks. Place chopped tomatoes in a large mixing bowl.
- Take day-old or stale crusty bread (preferably Tuscan-style bread) and cut into 1-inch cubes. If bread is too fresh, let cubes dry out at room temperature for 1-2 hours.
- Thinly slice red onion into delicate half-moons, ensuring pieces are translucent and not too thick.
- Gently tear fresh basil leaves into smaller pieces, releasing their aromatic oils.
- In a separate small bowl, whisk together extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper to create a simple vinaigrette.
- Add bread cubes to the tomato mixture, allowing bread to slightly absorb the tomato juices and develop flavor.
- Pour prepared vinaigrette over the salad and gently toss to ensure even coating.
- Let salad rest at room temperature for 15-20 minutes, allowing flavors to meld and bread to slightly soften.
- Before serving, garnish with additional fresh basil leaves and adjust seasoning if needed.
- Serve immediately at room temperature as a traditional Tuscan summer side dish or light lunch.
Tips
- Choose the Right Tomatoes: For the best flavor, opt for ripe, in-season tomatoes. Heirloom varieties add a beautiful color and taste to your salad.
- Stale Bread is Key: Use day-old crusty bread for the best texture. If your bread is too fresh, let it sit out for a couple of hours to dry out before cubing.
- Slice with Care: When slicing the red onion, aim for thin, even pieces to ensure a delicate flavor that won’t overpower the other ingredients.
- Basil Freshness: Tear the basil leaves just before adding them to the salad to preserve their freshness and aromatic oils.
- Let it Rest: Allow the salad to sit for 15-20 minutes after mixing. This resting period helps the bread soak up the tomato juices and vinaigrette, enhancing the overall flavor.
- Adjust to Taste: Before serving, taste the salad and adjust the seasoning with more salt, pepper, or vinegar as needed. Fresh ingredients can vary in flavor, so don’t hesitate to customize it to your liking!
- Serve at Room Temperature: Panzanella is best enjoyed at room temperature, making it an ideal dish for picnics or gatherings.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
