Panzanella (pronounced pan-za-NEL-la) is a classic Tuscan salad that transforms stale bread into a delightful and refreshing summer dish. Bursting with flavor and textures, it’s a perfect way to use up leftover bread while enjoying a light and satisfying meal.

Ingredients:

• For the Salad:
  • 5-6 ounces stale Italian bread (ciabatta, sourdough, or similar)
  • 2-3 large, ripe tomatoes, seeded and chopped into bite-sized pieces
  • 1 cucumber, halved, seeded, and sliced
  • 1 red onion, thinly sliced (optional: soak in water for 10 minutes to remove some bite)
  • 1/2 cup fresh basil leaves, torn
  • Extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
• Optional Additions:
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted Kalamata olives, halved
  • 1 tablespoon capers, drained (rinsed if too salty)
  • Balsamic vinegar drizzle (optional)

Instructions:

1. Prepare the Bread: Tear or cube the stale bread into bite-sized pieces. You can also use a serrated knife to cut the bread into uneven chunks for a more rustic look.
2. Assemble the Salad: In a large bowl, combine the chopped bread, tomatoes, cucumber, red onion (if using), and basil leaves.
3. Dress the Salad: Drizzle a generous amount of extra virgin olive oil over the salad. Season with salt and freshly ground black pepper to taste. Toss gently to coat all ingredients evenly.
4. Let the Bread Soften: Let the salad sit for at least 15 minutes, or up to 30 minutes, to allow the bread to absorb the dressing and soften slightly. It shouldn’t become mushy, but have a delightful combination of crisp and soft textures.
5. Serve: Enjoy your Panzanella at room temperature for the best flavor and texture.

Tips:

• Use good quality, flavorful olive oil for the best results.
• Choose ripe and juicy tomatoes for added sweetness.
• If the red onion has a strong bite, soak it in cold water for 10 minutes to mellow the flavor.
• Toasted bread cubes can add a nice textural contrast. Briefly toast the bread cubes in a skillet with a drizzle of olive oil before adding them to the salad.
• Consider adding other ingredients like crumbled feta cheese, Kalamata olives, or capers for a richer flavor profile.
• A drizzle of balsamic vinegar can add a touch of acidity (optional).

With its simplicity and versatility, Panzanella is a crowd-pleaser perfect for picnics, potlucks, or a light summer lunch

• Estimated Per Serving:
  • Calories: 300-400
  • Protein: 5-7 grams (mostly from the bread)
  • Carbs: 40-50 grams (mostly from the bread)
  • Fiber: 4-5 grams (from the bread, vegetables, and basil)

Breakdown by Ingredient (Estimates):

• Bread (2 ounces): 150-200 calories (carbs: 30-40g, protein: 4-5g, fiber: 1-2g)
• Tomatoes (1 large): 30-40 calories (carbs: 7-8g, fiber: 1g)
• Cucumber (1/2 medium): 8-10 calories (carbs: 2g, fiber: 0.5g)
• Red onion (1/4 medium): 15-20 calories (carbs: 4g, fiber: 1g)
• Basil leaves: negligible calories, carbs, and fiber
• Olive Oil (for dressing): variable (around 100 calories per tablespoon)