Panzanella
A classic Italian summertime salad made with bread, tomatoes, onions and basil with a simple vinaigrette dressing made with olive oil, red-wine vinegar, salt and pepper.
Servings: 8 Servings
Ingredients
For the Red Wine Vinaigrette:
- ¼ cup red or white wine vinegar
- 1 or 2 garlic cloves grated
- ½ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Panzanella Salad:
- 1-¼ pound coarse day-old bread (choose any kind ) crusts removed and cut or torn into 1 inch cubes about 10 ounces of bread cubes
- 3 pounds large ripe tomatoes cut into 1/2-inch chunks
- 1 red onion sliced thin
- 2-3 ounces of fresh basil leaves (or as much as you prefer), torn into bite-size pieces
Instructions
For the Red Wine Vinaigrette:
- Add the vinaigrette ingredients to a small dish and whisk together. Set aside.
For the Panzanella Salad:
- Add the bread cubes, tomatoes and onion slices to a large salad bowl. Drizzle the vinaigrette over the top and toss to combine. Allow to sit for at least 1/2 hour and up to 4 hours. Add the torn basil and toss again just before ready to serve. Serves 6-8
Notes
- Although you can make and enjoy this salad immediately, it is best if the bread, onions and tomatoes sit for at least 30 minutes in the vinaigrette with the fresh basil being added just before serving.
Nutrition
Serving: 1 | Calories: 257kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 316mg | Fiber: 4g | Sugar: 7g
