Panzanella Salad - Three Ways
Panzanella salad is an Italian favorite made with stale bread, ripe tomatoes, olive oil and fresh herbs.
Servings: 4 servings
Calories: 380kcal
Ingredients
TRADITIONAL PANZANELLA (TUSCANY)
- 2-3 slices day old bread (crusty Italian is the best)
- 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
- 1 small cucumber chopped
- 1 small red onion thinly sliced
- 5 leaves fresh basil
- ½-1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1-2 pinches salt
THE ITALIAN'S PANZANELLA
- 2-3 slices day old bread grilled just like bruschetta (crusty Italian is the best)
- 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
- 1 small cucumber chopped
- 1 small red onion thinly sliced
- 5 leaves fresh basil
- ½-1 tablespoon balsamic
- 2 tablespoons olive oil 30 grams
- 1-2 pinches salt
- ½ teaspoon oregano
ROMAN PANZANELLA
- 4 slices day old Italian crusty bread
- 5 very ripe tomatoes (plum)
- 3-4 tablespooons olive oil (or more if needed)
- 2-3 pinches salt
- 3-4 leaves fresh basil
Instructions
TRADITIONAL PANZANELLA
- Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
- In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.
THE ITALIAN'S PANZANELLA
- Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
- In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.
ROMAN PANZANELLA
- Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
- **Calories are for a serving of all 3 recipes.
Video
Notes
What’s the best way to store leftovers?
Panzanella is best enjoyed fresh, but if needed, store leftovers in an airtight container in the fridge for up to a day or two. The bread will soften further, but the flavors will still be delicious.Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 313mg | Potassium: 1187mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2990IU | Vitamin C: 55.2mg | Calcium: 149mg | Iron: 3.4mg