Tuscan Summer the Ultimate Tomato Panzanella Salad
Recipe Introduction
Quick Hook: Craving Sunshine on a Plate?
Ever feel like you need a holiday but can't quite get away? This tomato panzanella salad is like a mini vacation for your taste buds.
Honestly, it's so fresh and vibrant, you'll swear you're sitting in a Tuscan courtyard.
Brief Overview: A Taste of Tuscany
Okay, right then, let's get cracking on this Panzanella malarkey. This tuscan salad , also known as italian bread salad , hails from the heart of Italy.
It's a super easy way to use up stale bread recipes and enjoy ripe tomato recipes in a completely new way.
It's dead easy to make, taking about 25- 55 minutes. This recipe makes about 4 servings, perfect for a light lunch or side dish.
Main Benefits: Healthy & Happy
One of the best things about this bread and tomato salad is that it is packed with nutrients. Tomatoes are full of antioxidants.
Plus, it's the perfect summer salad recipes dish, ideal for picnics, barbecues, or just a simple lunch. What makes this recipe extra special is the combination of flavors and textures.
The juicy tomatoes, crunchy bread, and zesty vinaigrette are simply divine!
Honestly, easy panzanella like this is a game changer. The best bit is it's so easy to change it with panzanella variations .
For example, my Nonna used to add olives. My friend, Rachel, she goes mad for adding mozzarella.
Now, let's get cracking on this Panzanella malarkey. Are you ready to create this delicious salad? Next, we will chat about the ingredients.
Okay, right then, let's get cracking on this Tomato Panzanella Salad malarkey. We're aiming for something that'll make the algorithm sing, innit? This tuscan salad is more than just a salad; it's a taste of summer!
Ingredients & Equipment
This italian bread salad is super simple. Don't get intimidated! Let’s break down what you'll need to make a stellar tomato salad . Honestly, this easy panzanella is so forgiving.
Main Ingredients
- Day-old crusty bread: 4 slices (150g) . Ciabatta or sourdough work best. Look for bread that's slightly firm, not rock hard.
- Ripe tomatoes: 1.5 pounds (680g) . Mix it up with heirlooms and cherry tomatoes. The riper, the better for the panzanella recipe easy !
- Cucumber: 1 , peeled, seeded, and chopped ( approx. 200g ).
- Red onion: 1/2 , thinly sliced ( approx. 75g ).
- Fresh basil: 1/4 cup (packed, 10g) , roughly chopped.
- Capers: 2 tablespoons (30g) , drained.
- Extra virgin olive oil: 1/4 cup (60 ml) .
- Red wine vinegar: 3 tablespoons (45 ml) .
- Garlic: 1 clove , minced ( approx. 3g ).
- Dijon mustard: 1 teaspoon (5g) .
- Salt: 1/2 teaspoon (3g) .
- Freshly ground black pepper: 1/4 teaspoon (1.5g) .
For the ripe tomato recipes , try to pick some beefsteak tomatoes. Also, sourdough is the best choice for stale bread recipes , or even using day-old baguettes or rolls, anything with a good crust will work well.
You know?
Seasoning Notes
The vinaigrette is key! The Dijon mustard adds a lovely tang. If you are out of red wine vinegar, try balsamic or even lemon juice for a different twist on the panzanella variations .
Don’t be afraid to experiment with herbs, you could even try oregano.
Equipment Needed
- Large mixing bowl.
- Small bowl or jar for vinaigrette.
- Optional: Baking sheet (if toasting bread).
A good knife is essential. Honestly, you don’t need fancy gadgets. Just a bowl and your hands! A jar with a lid works great for shaking up the dressing.
If you want to toast the bread for your bread and tomato salad but don’t have a baking sheet, a frying pan works just as well.
Oh my gosh, I remember once trying to make this tomato panzanella salad with super soggy bread. It was a disaster! Learn from my mistakes: day-old bread is key ! This summer salad recipes is perfect for those warm summer evenings.
You’ll be transported straight to Italy!
Tuscan Summer: Making the Ultimate Tomato Panzanella Salad
Okay, right then, let's get cracking on this Panzanella malarkey. We're aiming for something that'll make the algorithm sing, innit? Honestly, this tomato panzanella salad is one of my absolute faves for summer.
Think sun-drenched Tuscany on a plate. This dish is the perfect use of stale bread recipes . Trust me, even if you're not a pro chef, you can nail this one.
Prep Steps: Your Mise en Place is Key!
First things first, get organised. Chop all your veggies before you start. This includes 1.5 pounds of ripe tomatoes (a mix of heirlooms looks amazing!), 1 chopped cucumber, and ½ thinly sliced red onion.
Don't forget about ¼ cup of chopped fresh basil and 2 tablespoons of drained capers. Essential mise en place , right? It really does save time.
Safety wise, watch your fingers when chopping. You know? No one wants a sliced digit in their panzanella recipe easy !
step-by-step Panzanella Perfection
Ready to roll? Here's the lowdown:
- (Optional Croutons): Preheat your oven to 375° F ( 190° C) . Toss 4 slices of cubed day-old bread with 2 tablespoons of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Toast for 5- 7 minutes until golden brown.
- Mix the Veggies: In a large bowl, combine those gorgeous tomatoes, cucumber, red onion, basil, and capers.
- Vinaigrette Magic: Whisk together ¼ cup of olive oil, 3 tablespoons of red wine vinegar, 1 minced clove of garlic, 1 teaspoon of Dijon mustard, ½ teaspoon of salt, and ¼ teaspoon of pepper.
- Dress it Up: Pour the vinaigrette over your tomato salad and toss.
- Bread Time: Add the toasted bread to the salad.
- The Big Wait: Let it rest for at least 30 minutes to let the bread soak up the goodness.
Pro Tips for a Killer Panzanella
Want to take your tomato panzanella salad to the next level? Here are a few tricks. A common mistake is overdressing the salad.
Add the vinaigrette gradually. Salt your tomatoes a little before adding the dressing to draw out their sweetness. Resting is essential.
Don't skip it!. make-ahead? You can chop the veggies in advance, but only dress the salad right before serving. This italian bread salad is awesome for a summer gathering.
Oh my gosh, I can almost taste it now! Also look into these panzanella variations .
Recipe Notes
Okay, right then, let's get cracking on this Panzanella malarkey. We're aiming for something that'll make the algorithm sing, innit? Let's dive into some extra bits and bobs to make your tomato panzanella salad absolutely smashing!
Plating Like a Pro and Perfect Pairings
Honestly, presentation can make all the difference. I like to use a shallow bowl for my tuscan salad . Arrange the ripe tomato recipes so the colors pop.
Drizzle a little extra vinaigrette right before serving. Fancy, eh ? It elevates the look, you know?
As for sides, this italian bread salad goes brilliantly with grilled chicken or fish. A crisp Pinot Grigio or a chilled rosé? Chef's kiss .
You could even add a dollop of creamy burrata.
Storage Like a Boss
This bread and tomato salad is best enjoyed fresh, straight away. But if you've got leftovers, pop them in an airtight container in the fridge.
Don't leave it out too long . It will last for a day or two, tops. The bread might get a bit soggy, but it'll still taste amazing.
I don't recommend freezing it. Just saying.
Reheating? Nah, mate . This is a cold salad. Just give it a good stir before serving.
Panzanella Variations : Remix It Up
Feeling adventurous? There are loads of panzanella variations . For a gluten-free version, try using gluten-free bread. Or even swap the bread for roasted chickpeas.
A great alternative that tastes incredible in this easy panzanella !
Want to make it veggie? No drama! Add some grilled halloumi or feta cheese. It will boost the protein and flavour.
A summer salad recipes doesn’t get better than that!. Use balsamic vinegar or lemon juice if you don’t have red wine vinegar.
Quick Nutrition Lowdown
Let's keep it simple. This salad is packed with vitamins from all those tomatoes and veggies. The olive oil gives you healthy fats.
Stale bread recipes are generally fine and good for you too.
It's roughly 350 calories a serving. 7g protein, 25g fat, and 25g carbs. Loads of fibre and sunshine. Not bad, eh ? Remember this is an estimate, based on the ingredients stated above.
So there you have it! A few extra tips to make your tomato panzanella salad a total winner. Get creative, have fun, and don't be afraid to experiment. You've got this!
Frequently Asked Questions
Can I make tomato panzanella salad ahead of time? I'm having a garden party!
You can prep some components ahead! Chop the vegetables and make the vinaigrette, storing them separately in the fridge. However, don't combine everything until about 30 minutes before serving. Letting the tomato panzanella salad sit too long will cause the bread to become soggy, nobody wants a soggy bottom!
My bread is super stale - will that work for the tomato panzanella salad?
Absolutely! Super stale bread is actually ideal for panzanella. The drier it is, the better it will soak up the vinaigrette without turning to mush. If it's rock solid, you might want to briefly soak it in water before adding it to the salad, but generally, just toss it in and let the dressing do its work.
What's the best way to store leftover tomato panzanella salad? Is it safe to eat the next day?
Honestly, tomato panzanella salad is best eaten fresh. The bread tends to get quite soft if stored. If you absolutely must save it, store it in an airtight container in the fridge, but be aware the texture won't be quite the same the next day.
Give it a good toss before serving and maybe add a splash of fresh olive oil. Consume within 24 hours.
I'm not a fan of red onion. What's a good substitute in the tomato panzanella salad?
No worries, red onion can be a bit much for some. Try substituting with thinly sliced shallots or even sweet onions like Vidalia. These will provide a milder onion flavor that complements the other ingredients without overpowering them. You could even use the green parts of spring onions for an even more subtle taste.
Is tomato panzanella salad healthy? I'm trying to watch my calories!
Tomato panzanella salad can be a relatively healthy option as it's packed with fresh vegetables! The olive oil provides healthy fats, but it's also where a lot of the calories come from. To lighten it up, you could use less olive oil in the vinaigrette or add more vegetables and less bread. Portion control is also key!
Can I add cheese to my tomato panzanella salad? What kind would go best?
You absolutely can! Cheese adds a lovely creamy element. Fresh mozzarella (the smaller, "pearl" size is perfect) or crumbled feta are both excellent choices. For a richer flavour, try burrata - just tear it over the salad right before serving and let the creamy interior mingle with the tomatoes and vinaigrette.
Delicious!
Tuscan Summer The Ultimate Tomato Panzanella Sal
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 25g |
| Fiber | 4g |
