Ah, summer. It’s that magical time of year when food seems to shine brighter, and gatherings become more lively. If you’re planning a sunny afternoon barbecue or a picnic in the park, panzanella salad is not just a sidekick; it’s a star. This vibrant dish goes hand-in-hand with grilled chicken, barbecued ribs, or even a simple piece of fish.
Picture this: a zesty Italian dressing dancing between chunks of bread and fresh vegetables while the aroma of grilled meats wafts through the air. You could also serve it alongside a refreshing glass of homemade lemonade or a chilled rosé to balance out the flavors.
The Beauty of Panzanella
What makes panzanella salad perfect for your summer gatherings? For starters, it’s easy to make and uses simple, fresh ingredients. There’s something about tossing together ripe tomatoes and crisp cucumbers with torn pieces of chewy bread that feels like summer on a plate. Each bite bursts with flavor. Plus, panzanella is incredibly forgiving; it welcomes any veggies lingering in your fridge.
Ironically, I never considered using stale bread until I stumbled upon this classic dish. It turns out that a day-old loaf transforms into crispy, flavorful bites that soak up the dressing beautifully. After trying out various ingredients, I found a delightful balance in this recipe that you’ll surely enjoy.
Ingredients for Classic Panzanella Salad
Let’s get into the fun part! Here’s what you’ll need to assemble this classic panzanella salad:
Vegetables:
- 1 English cucumber: Cut into ½-inch cubes or halved and sliced.
- 680 g ripe tomatoes: Any mix of cherry, vine, heirloom, or roma varieties works beautifully.
- ¼ tsp freshly cracked black pepper: For that zing!
- 15 fresh basil leaves: Fresh, fragrant, and essential.
- 3 shallots or 1 medium red onion: Thinly sliced into half-moons.
- 2 tbsp briny capers: Finely chopped for a punch of flavor.
- ½ tsp flaky sea salt: To enhance all those vibrant tastes.
Bread:
- 226 g artisan crusty bread: Cut into 1-inch cubes, about 4 cups. This is the star of the show!
Dressing:
- ½ cup extra virgin olive oil: Or avocado oil for a different twist.
- 1 tsp creamy Dijon mustard: For some tanginess.
- 3 tbsp aged balsamic vinegar: You can also substitute it with white wine, red wine, or champagne vinegar.
- A pinch of fine sea salt to taste: Because seasoning is key.
- 1 tbsp pure honey: For a hint of sweetness.
Optional Toppings:
- Crumbled feta or shaved parmesan cheese: A delicious addition.
- Toasted pine nuts: A sprinkle for crunch.
- Extra basil leaves: Because more is more!
How to Make Classic Panzanella Salad
Let’s dive into the steps!
Step 1: Prepare the Ingredients
Start by washing your vegetables. Nothing says freshness like a good rinse! Cut your English cucumber into half-inch cubes. I love crunchy textures that enhance the salad’s overall experience. Then, get your tomatoes ready. If you’re using cherry tomatoes, slice them in half to release their juices. If you have larger varieties, chop them into bite-sized pieces.
Step 2: Get the Bread Going
Now, let’s address that crusty bread. You want to use bread that’s a day or two old to achieve the best texture. Cut it into 1-inch cubes. If it’s too soft, give it a light toast in the oven for a few minutes to make it a bit crispier. This encourages those delicious dressing flavors to get absorbed while maintaining some crunch.
Step 3: Combine Vegetables, Bread, and Capers
In a large bowl, combine your cucumber, tomatoes, shallots (or red onion), and capers. Toss them lightly to mix. Then introduce the bread cubes into the mix. I like to use my hands at this point, as it feels more personal and allows me to ensure everything integrates well.
Step 4: Make the Dressing
In a separate bowl or jar, whisk together the olive oil, Dijon mustard, balsamic vinegar, honey, and a pinch of sea salt. You’re aiming for a lovely emulsion here. Just thinking about that tangy sweetness makes my mouth water! If you have an immersion blender, it can help whip the dressing into shape, but a simple whisk will do the trick as well.
Step 5: Assemble the Salad
Pour the dressing over the salad mixture. Toss everything gently. You want each piece to have a taste of that zesty goodness! The bread will soak up the dressing while the vegetables remain crisp.
Step 6: Add Herbs and Serve
Finally, toss in the fresh basil leaves. Give it a gentle mix and taste. Adjust the seasoning with more salt or pepper if needed. Serve immediately to enjoy the bread at its best, or you can let it sit for about 30 minutes to allow the flavors to deepen. Either way, you’ll be in for a treat!
Recipe Notes
- Cucumbers: I always opt for English cucumbers due to their thin skin and low seed content. They add that crispness we love without overwhelming the other flavors.
- Tomatoes: Choose your favorite, ripe versions. House favorites include heirloom for their flavor and color variety; they add visual interest too!
- Shallots vs. Red Onions: Shallots are milder and sweeter, making them great for fresh salads. However, if you love the bite of red onions, feel free to substitute!
- Capers: A delightful addition that delivers a briny punch. They elevate the salad, making it feel gourmet without the fuss.
- Honey: Adds balance and richness. If you’re vegan, feel free to substitute it with agave nectar.
- Cheese and Nuts: These are optional, but I encourage you to try them! They introduce an extra layer of flavor and texture.
Recipe Variations
Feel free to customize this panzanella salad!
- Add Beans: Throw in chickpeas or white beans for added protein.
- Greens: Incorporate arugula or spinach for some leafy goodness.
- Different Bread: Use sourdough or ciabatta for variation in taste and texture.
- Roasted Vegetables: Roasting bell peppers or zucchini beforehand can introduce a depth of flavor.
- Vegan Option: Skip the cheese to keep this salad plant-based friendly.
- Seasonal Fruits: Try adding diced peaches or nectarines in the warmer months for a sweet twist.
Conclusion
Classic panzanella salad is more than just a dish; it’s a celebration of summer and fresh ingredients. By incorporating vibrant veggies, crusty bread, and a zesty dressing, you create something that not only tastes good but also brings people together. As I’ve discovered through my culinary journey, this salad is endlessly adaptable and straightforward to make.
Next time you’re gearing up for a summer gathering, remember this panzanella recipe. Its versatility will undoubtedly impress friends and family. With easy-to-find ingredients and a burst of flavors, you have a staple that can stand alone or accompany any main dish. So roll up your sleeves, gather your fresh produce, and get ready to enjoy a slice of summer!
You’ll also like the following recipes!
- Bechamel White Sauce
- Perfect Michelada Mexican Beer Cocktail Recipe
- Light and Easy Five-Minute Fruit Mousse Dessert Recipe
Classic Panzanella Salad Recipe – Easy Family Meal
Description
Ah, summer. It’s that magical time of year when food seems to shine brighter, and gatherings become more lively. If you’re planning a sunny afternoon barbecue or a picnic in the park, panzanella salad is not just a sidekick; it’s a star. This vibrant dish goes hand-in-hand with grilled chicken, barbecued ribs, or even a simple piece of fish.
Ingredients
Vegetables:
Bread:
Dressing:
Optional Toppings:
Instructions
Step 1: Prepare the Ingredients
-
Start by washing your vegetables. Nothing says freshness like a good rinse! Cut your English cucumber into half-inch cubes. I love crunchy textures that enhance the salad’s overall experience. Then, get your tomatoes ready. If you’re using cherry tomatoes, slice them in half to release their juices. If you have larger varieties, chop them into bite-sized pieces.
Step 2: Get the Bread Going
-
Now, let’s address that crusty bread. You want to use bread that’s a day or two old to achieve the best texture. Cut it into 1-inch cubes. If it’s too soft, give it a light toast in the oven for a few minutes to make it a bit crispier. This encourages those delicious dressing flavors to get absorbed while maintaining some crunch.
Step 3: Combine Vegetables, Bread, and Capers
-
In a large bowl, combine your cucumber, tomatoes, shallots (or red onion), and capers. Toss them lightly to mix. Then introduce the bread cubes into the mix. I like to use my hands at this point, as it feels more personal and allows me to ensure everything integrates well.
Step 4: Make the Dressing
-
In a separate bowl or jar, whisk together the olive oil, Dijon mustard, balsamic vinegar, honey, and a pinch of sea salt. You’re aiming for a lovely emulsion here. Just thinking about that tangy sweetness makes my mouth water! If you have an immersion blender, it can help whip the dressing into shape, but a simple whisk will do the trick as well.
Step 5: Assemble the Salad
-
Pour the dressing over the salad mixture. Toss everything gently. You want each piece to have a taste of that zesty goodness! The bread will soak up the dressing while the vegetables remain crisp.
Step 6: Add Herbs and Serve
-
Finally, toss in the fresh basil leaves. Give it a gentle mix and taste. Adjust the seasoning with more salt or pepper if needed. Serve immediately to enjoy the bread at its best, or you can let it sit for about 30 minutes to allow the flavors to deepen. Either way, you'll be in for a treat!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 30.7g48%
- Saturated Fat 4g20%
- Trans Fat 7.4g
- Cholesterol 3mg1%
- Sodium 1197mg50%
- Total Carbohydrate 46g16%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cucumbers: I always opt for English cucumbers due to their thin skin and low seed content. They add that crispness we love without overwhelming the other flavors.
- Tomatoes: Choose your favorite, ripe versions. House favorites include heirloom for their flavor and color variety; they add visual interest too!
- Shallots vs. Red Onions: Shallots are milder and sweeter, making them great for fresh salads. However, if you love the bite of red onions, feel free to substitute!
- Capers: A delightful addition that delivers a briny punch. They elevate the salad, making it feel gourmet without the fuss.
- Honey: Adds balance and richness. If you're vegan, feel free to substitute it with agave nectar.
- Cheese and Nuts: These are optional, but I encourage you to try them! They introduce an extra layer of flavor and texture.
