Panzanella Salad (Italian Bread Salad)
A rustic and refreshing Tuscan salad that breathes new life into day-old bread by combining it with juicy tomatoes, onions, and fresh basil.
20 min
Italiana (Toscana)
2 servings
The story behind
Panzanella is the perfect example of Italian resourcefulness in the kitchen. As seen in the image **Ensalada Panzanella.png**, the dish stands out for its minimalist simplicity against a pure white background. The stars are various tomato varieties (red, yellow, and heirloom) cut into rustic wedges, accompanied by thin red onion rings and crunchy bread chunks that soak up the juices. The garnish of fresh basil leaves and oil droplets surrounding the plate enhances its Mediterranean elegance.
Instructions
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1Lightly toast the bread chunks in the oven or a pan with a bit of olive oil until golden but not too hard.
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2Cut the tomatoes into wedges of varying sizes for a rustic texture.
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3In a large bowl, toss the tomatoes with the red onion and bread chunks.
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4Dress with olive oil and red wine vinegar. Let it sit for 10 minutes so the bread absorbs the flavors without getting too soggy.
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5To serve, mound the salad in the center of a white plate and garnish with fresh basil leaves and droplets of oil around the edge, following the **Ensalada Panzanella.png** photo style.
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6Finish with a sprinkle of freshly ground black pepper.
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