Panzanella Salad (Bread Salad)

If you are a keto enthusiast, this is not for you! Sounds like an oxymoron, right? Bread and salad?

I came across this recipe years ago and it is my son’s favorite. I usually make it in the summer when I get good quality tomatoes and fresh basil. This recipe has few ingredients and each ingredient sings; so make sure you have good ingredients to start. This recipe usually uses stale bread (2-3 days old). But do use good crusty bread, sourdough or French. Since it is toasted, don’t worry if it not stale. The bread soaks up the goodness of tomato and the vinaigrette. I have kept it simple but you can add green and red peppers and cubed cucumbers to it.

Panzanella Salad

I decided to make this salad as my basil was growing so well in the garden. I had made pesto and Caprese and needed to sue the basil. The tomatoes have not come in yet and will surely make it again with my tomatoes from the garden.

Basil from the garden

I have been baking bread the last year. I follow Jim Leahy’s no knead recipe.

No Knead bread

Ingredients

  • 4-5 cups 1 inch cubes of good bread
  • 1 1/2- 2 pounds (3/4 – 1 kg ) of tomatoes- 1 inch cubes
  • 2 tsp salt plus more for seasoning
  • 2 tbsp extra virgin olive oil
  • 1/2 red onion (1/2 cup) thinly sliced
  • 1 tbsp capers
  • 1/2 cup chopped basil
  • For Vinaigrette:
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp dijon mustard
  • salt and pepper to taste
  • 1 tsp finely minced garlic

Directions

  • Chop tomatoes into 1 inch cubes. Sprinkle 2 tsp salt and pour into a colander with a bowl below to collect all the tomato juice. Set aside for 15-20 minutes. Save juice
  • Preheat oven to 350F (180C)
  • In a large bowl toss bread and 2 tbsp. olive oil. Spread bread on a baking tray and bake for 15- 20 minutes till bread is firm on the outside. Keep aside. Try not to eat it all at this stage!
  • Add all the ingredients for the vinaigrette in a bowl. Pour the tomato juice in and whisk well. Season with salt and pepper
  • In a bowl, toss bread, tomatoes, onion and capers. Add chopped basil and mix
  • Pour dressing and mix well
  • Let it rest for 30 minutes for flavors to blend before serving. Taste and add seasoning if required.
  • Enjoy!
onion, tomatoes and basil
toasted bread
Vinaigrette
Panzanella Salad

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