Meal Prep · Italian
Panzanella
A vibrant, rustic Italian bread salad bursting with summer flavors and fresh ingredients.
Ingredients
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Step-by-step- Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Bake for 8-10 minutes, or until golden brown and slightly crisp. Set aside to cool.
- In a large bowl, combine the chopped tomatoes, cucumber, red onion, and basil. Add olives and capers if using.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, minced garlic, Dijon mustard (if using), salt, and pepper to create the dressing.
- Pour the dressing over the vegetables and toss gently to coat. Add the cooled bread cubes to the bowl.
- Toss everything together until the bread is well coated and begins to soak up the juices. Let the Panzanella sit for at least 15-30 minutes at room temperature before serving to allow the flavors to meld and the bread to soften slightly.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Fat | 17 g |
| Fiber | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store in an airtight container. Panzanella is best enjoyed fresh, as the bread will continue to soften over time.
Freezer Not recommended
Panzanella is not suitable for freezing due to the fresh vegetables and the delicate texture of the bread once dressed.
Reheat Not applicable
Panzanella is traditionally served at room temperature or chilled. Reheating is not recommended.
Chef’s Corner
- Use day-old crusty bread for the best texture; fresh bread can become too mushy when soaked.
- Don’t skip the resting time! This allows the bread to soak up the delicious dressing and vegetable juices, transforming the salad.
- Adjust the acidity to your taste. A splash more vinegar or a squeeze of lemon can brighten the flavors.
- For an extra layer of flavor, lightly rub the toasted bread with a cut garlic clove before adding to the salad.
- Feel free to customize with other summer vegetables like bell peppers or roasted zucchini, or add mozzarella balls for a richer dish.
