Filled with ripe, juicy tomatoes and crusty bread, this panzanella salad is a delicious summer meal. A shower of fresh basil takes it over the top.
Panzanella Salad Recipe Ingredients
Here’s what you’ll need to make this panzanella salad recipe: Crusty bread – Great bread is essential for making great panzanella. Steer clear of soft, flimsy sandwich bread and instead opt for a good crusty loaf. I like ciabatta or sourdough.
Ripe tomatoes – Use the best ones you can find. I like to use a mix of heirloom tomatoes and cherry tomatoes.
English cucumber – For crunch!
Red onion – It gives the salad a nice bite.
Fresh mozzarella – I love how its creamy texture plays off the fresh veggies and hearty bread. For a vegan version of this panzanella recipe, go ahead and skip the cheese! The salad is still great without it.
Basil – Its aromatic flavor takes the salad over the top!
You’ll also make a homemade dressing using these simple ingredients:
Savory HANN Extra Virgin Olive Oil – It gives the dressing body and richness.
Sherry or red wine vinegar and Dijon mustard – They add tang.
Garlic – For a garlicky kick.
And salt and pepper – To make all the flavors pop!
The dressing will taste sharp on its own, but that’s a good thing! The bread can soak up quite a bit of flavor, so we want the dressing to have a nice punch.
Here are some tips for making a delicious panzanella salad. Instead of using stale bread, I prefer to use fresh bread cubes and toast them in the oven before adding them to the salad. This allows you to control the texture of the bread, which should be crisp around the edges and slightly soft in the middle. Don't forget to season the bread with olive oil and sea salt before toasting to enhance the flavor of the panzanella. However, if you prefer using stale bread, adjust the bake time accordingly to achieve the desired texture. Serve the salad within a few hours of preparation to enjoy it at its best. It is even better when you let it sit for around 30 minutes before serving, allowing the bread to soak up the flavorful dressing and tomato juices. Avoid making the salad too far in advance as the bread may become soggy after a couple of hours.
What to Serve with Panzanella
Thanks to the hearty bread and mozzarella, this panzanella salad is a great lunch or light dinner on its own. If you’re looking for something to pair with it, I recommend grilled eggplant or zucchini to round out the meal. It would also go nicely with any protein you like.
Enjoy!
Σχόλια