Panzanella Salad with Crusty Bread 🥗🥖🍅
This Panzanella Salad is a celebration of fresh flavors and textures! 🥖✨ Juicy tomatoes, crisp veggies, and crusty bread come together in a vibrant, refreshing dish perfect for summer meals or a light lunch. 🌞🍅
Ingredients (Serves 4):
- 3 cups crusty bread, cubed (day-old bread works best!) 🥖
- 4 large ripe tomatoes, chopped 🍅
- 1 cucumber, diced 🥒
- 1 red onion, thinly sliced 🧅
- 1 yellow bell pepper, diced 🫑
- 1/4 cup fresh basil leaves, torn 🌿
- 1/4 cup extra virgin olive oil 🫒
- 2 tbsp red wine vinegar 🍷
- Salt and pepper, to taste 🧂✨
- Optional: 1/2 cup mozzarella balls or crumbled feta 🧀
Instructions:
- Prepare the Bread:
- Toast the cubed bread in a dry skillet over medium heat until golden and crisp. (Alternatively, bake at 200°C/400°F for 10 minutes.) 🥖🔥
- Let cool slightly.
- Prepare the Vegetables:
- Combine the tomatoes, cucumber, red onion, bell pepper, and basil in a large mixing bowl. 🥒🍅🧅🌿
- Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until well combined. 🫒🍷✨
- Assemble the Salad:
- Add the toasted bread cubes to the vegetable mixture. 🥖🥗
- Drizzle with the dressing and toss gently to combine. Let sit for 10-15 minutes to allow the bread to soak up the flavors. 🍅✨
- Serve:
- Transfer to a serving dish and garnish with additional basil leaves or mozzarella balls if desired. Enjoy immediately for the best texture! 🌿🧀🍴
Tips for Perfect Panzanella:
- Use rustic, hearty bread like sourdough or ciabatta for the best results. 🥖✨
- Letting the salad sit for a few minutes enhances the flavors and softens the bread. ⏱️💛
- Add olives or capers for a salty kick! 🫒🌟
Enjoy this delightful Panzanella Salad – a timeless classic bursting with summer vibes! 🌞🍅🥖