Panzanella Salad
This classic Panzanella Salad is Remo’s specialty, made with juicy tomatoes, crusty bread, fresh basil, and a simple olive oil dressing. It’s rustic, fresh, and perfect for warm days, backyard dinners, or anytime good tomatoes are doing the heavy lifting.
Servings: 2
Calories: 415kcal
Ingredients
- ½ French baguette or ciabatta cut into 1-inch cubes, about 2 cups
- 1 pound cherry tomatoes mixed colors if you can find them, chopped
- ½ medium red bell pepper julienned
- ½ medium red onion sliced
- 2 tablespoons capers
- 1 stalk celery diced
- 3 tablespoon olive oil
- 1 tablespoon white vinegar
- 10 leaves basil hand-torn
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Cut ½ baguette or ciabatta into 1-inch cubes. For the traditional route, spread the bread out on a tray and let it sit in a warm spot for about 30 minutes to dry out. If you’re impatient (same), preheat the oven to 350°F (180°C). Toss the bread cubes with 2 tablespoons olive oil, spread on a baking sheet, and bake for 8–10 minutes, until lightly golden and crisp. Let cool.
- Chop 1 pound tomatoes, slice ½ red bell pepper, thinly slice ½ red onion, dice 1 stalk celery, and roughly tear 10 basil leaves. Add everything to a large bowl along with 2 tablespoons capers. Sprinkle the vegetables with ½ teaspoon salt and ½ teaspoon black pepper, tossing gently to combine.
- Add the toasted (or dried) bread cubes to the bowl. Drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon white vinegar. Toss lightly so the bread soaks up the juices without turning to mush.
- Cover and refrigerate for 15–20 minutes to let everything mingle. Give it one last gentle toss and serve.
Notes
- Slightly stale bread works best, but toasting fresh bread at 350°F (180°C) gives you the same sturdy texture.
- Use ripe, flavorful tomatoes. If they’re bland, the salad will be too.
- Let the salad rest for 15–20 minutes before serving so the bread absorbs the juices without falling apart.
- Best enjoyed the day it’s made. Leftovers keep for up to 1 day in the fridge, but the bread will soften over time.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 45g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 1233mg | Potassium: 745mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2277IU | Vitamin C: 93mg | Calcium: 118mg | Iron: 4mg
