Best 5 Italian Panzanella Bread Salad Recipes

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Indulge in the vibrant flavors of Italy with Panzanella, a refreshing bread salad that embodies the essence of summer. Originating in Tuscany, this classic dish combines simple, rustic ingredients to create a symphony of textures and flavors. The heart of Panzanella lies in its crusty bread, which soaks up the tangy dressing and complements the crisp vegetables. Tomatoes, cucumbers, onions, and basil burst with freshness, while the addition of capers and olives adds a briny, savory touch. Explore variations of this beloved salad, from a classic Tuscan recipe to a hearty whole-wheat version with grilled vegetables and a zesty lemon-herb dressing. Discover the secrets of creating the perfect Panzanella, including tips for selecting the best bread, achieving the right balance of flavors, and incorporating seasonal ingredients.

Let's cook with our recipes!

PANZANELLA (ITALIAN BREAD SALAD)



Panzanella (Italian Bread Salad) image

Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!

Provided by evelynathens

Categories     Onions

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

Steps:

  • In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
  • Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
  • Place half of the bread in a wide, shallow bowl.
  • Spoon half of the tomato mixture over the bread.
  • Layer the remaining bread on top and then the remaining tomato mixture.
  • Cover and refrigerate for 1 hour.
  • Just before serving, toss the salad and adjust the seasonings with salt and pepper.
  • If the bread seems dry, add a little oil or vinegar.
  • Serve immediately.

ITALIAN BREAD SALAD (PANZANELLA)



Italian Bread Salad (Panzanella) image

Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

1 pound stale country bread or baguette, cut in thick slices
1 small red onion, sliced very thin
Cold water
1 pound ripe tomatoes, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar or sherry vinegar (more to taste)
1 large garlic clove, minced or crushed in a mortar and pestle
Salt and freshly ground pepper
1/4 cup extra virgin olive oil

Steps:

  • If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
  • Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams

ITALIAN PANZANELLA BREAD SALAD



Italian Panzanella Bread Salad image

Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.

Provided by josephinecooks

Categories     Salad

Time 1h32m

Yield 10

Number Of Ingredients 16

8 ounces country style white bread, cut into 1 inch cubes
3 tablespoons garlic flavored olive oil
½ teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10 kalamata olives, pitted and halved
⅓ cup basil pesto
¼ cup balsamic vinegar
1 tablespoon minced fresh rosemary
¼ teaspoon black pepper
4 ounces crumbled goat cheese
1 head green or red leaf lettuce
¼ cup toasted pine nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
  • Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
  • To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g

PANZANELLA (ITALIAN BREAD SALAD)



Panzanella (Italian Bread Salad) image

While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).

Provided by JackieOhNo

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

6 slices Italian bread (1-inch thick)
1 cucumber, pared, thinly sliced
2 bell peppers, combination yellow and red, seeded, cut into thin slices
1/8 cup snipped fresh chives
1 medium red onion, thinly slivered (about 1 cup)
12 oil-cured black olives
1/4-1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3 ripe large plum tomatoes, cut into large dice
3 tablespoons capers, drained
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons chopped fresh basil
olive oil, and
red wine vinegar (for serving)

Steps:

  • Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
  • Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
  • About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.

Nutrition Facts : Calories 270.9, Fat 16.4, SaturatedFat 2.4, Sodium 1054.5, Carbohydrate 27.9, Fiber 4, Sugar 6.6, Protein 4.8

PANZANELLA (ITALIAN BREAD SALAD)



Panzanella (Italian Bread Salad) image

Categories     Leafy Green     Tomato     Salad     Salad Dressing     Side

Number Of Ingredients 14

1 and 1/2 cups Rustic Bread (not baguette - too hard), cubed into bite-size pieces (she uses take and bake bread from grocery or large french bread)
3 tablespoons Fustini's Varietal Olive Oil (she likes Arbequina and Hojiblanca)
1/4 teaspoon Salt and Pepper (1/4 tsp each)
1 l Large Heirloom tomato
1/2 cup Cherry or grape tomatoes
1 bunch Fresh mozzarella balls, quartered
1 teaspoon Kosher salt
5 ounces Fresh baby arugula, spinach, or spring mix, chopped to bite-size
4 tablespoons Basil, chopped
1/4 cup Sliced red onion
2-1/2 tablespoons Fustini's Herbs of Naples balsamic vinegar (2 to 2-1/2 T)
5 tablespoons Fustini's olive oil (arbequina)
1 pinch salt and pepper (pinch of each)
1/2 teaspoon Italian herbs

Steps:

  • Whisk dressing ingredients together and set aside (herbs of naples balsamic, arbequina oil, s&p, italian herbs).
  • In a non-stick pan, heat the varietal olive oil, basil, and salt and pepper. Add bread cubes and toss until crisp . Want toasted crisp on outside, soft inside. (Can also do on a sheet pan and toast in the oven.) Let cool.
  • In a large mixing bowl, add tomatoes and season with kosher salt. add the cooled bread cubes, arugula, basil and onion.
  • Pour the dressing over the salad and toss thoroughly and serve (note: just need a small amount of dressing until it just coats).

Tips:

  • Use good bread: Stale Tuscan bread or a crusty Italian bread is ideal for panzanella. You can use fresh bread, but it will need to be toasted or grilled to give it a bit of a crust.
  • Soak the bread in water: This will soften the bread and make it more absorbent. You can soak the bread for as little as 15 minutes or as long as overnight.
  • Use ripe tomatoes: The best panzanella is made with ripe, juicy tomatoes. Roma tomatoes are a good option, but you can use any variety that you like.
  • Add plenty of vegetables: Panzanella is a great way to use up leftover vegetables. Some good options include cucumbers, bell peppers, onions, and zucchini.
  • Use a good vinaigrette: The vinaigrette is what really brings the panzanella together. Use a good quality olive oil and vinegar, and be sure to season it to taste.
  • Let the panzanella sit before serving: This will allow the flavors to meld together. You can let the panzanella sit for as little as 30 minutes or as long as overnight.

Conclusion:

Panzanella is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own preferences. Whether you like it simple or loaded with vegetables, panzanella is sure to be a hit. So next time you have some leftover bread, don't throw it away - make panzanella!

Tips:

  • Use good bread: Stale Tuscan bread or a crusty Italian bread is ideal for panzanella. You can use fresh bread, but it will need to be toasted or grilled to give it a bit of a crust.
  • Soak the bread in water: This will soften the bread and make it more absorbent. You can soak the bread for as little as 15 minutes or as long as overnight.
  • Use ripe tomatoes: The best panzanella is made with ripe, juicy tomatoes. Roma tomatoes are a good option, but you can use any variety that you like.
  • Add plenty of vegetables: Panzanella is a great way to use up leftover vegetables. Some good options include cucumbers, bell peppers, onions, and zucchini.
  • Use a good vinaigrette: The vinaigrette is what really brings the panzanella together. Use a good quality olive oil and vinegar, and be sure to season it to taste.
  • Let the panzanella sit before serving: This will allow the flavors to meld together. You can let the panzanella sit for as little as 30 minutes or as long as overnight.

Conclusion:

Panzanella is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own preferences. Whether you like it simple or loaded with vegetables, panzanella is sure to be a hit. So next time you have some leftover bread, don't throw it away - make panzanella!

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