Panzanella

Name: Panzanella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz ciabatta or crusty bread, cubed; 1/3 cup extra virgin olive oil; 2 lbs ripe heirloom tomatoes, chopped; 1 English cucumber, chopped; 1/2 red onion, thinly sliced; 1 cup fresh basil leaves, torn; 2 tbsp red wine vinegar; 1 clove garlic clove, minced; to taste salt; to taste black pepper

A Tuscan bread salad where toasted ciabatta soaks up the juices of ripe tomatoes, fresh basil, and a tangy red wine vinaigrette. Rustic and full of summer flavor.

25 minEasyServes 4280 cal/serving

ItalianSaladOvenVegetarianMediterraneanHigh FiberNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

8 oz ciabatta or crusty bread, cubed
1/3 cup extra virgin olive oil
2 lbs ripe heirloom tomatoes, chopped
1 English cucumber, chopped
1/2 red onion, thinly sliced
1 cup fresh basil leaves, torn
2 tbsp red wine vinegar
1 clove garlic clove, minced
to taste salt
to taste black pepper

Instructions

1

Preheat oven to 400 F. Toss 8 oz cubed ciabatta or crusty bread with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8-10 minutes until golden and crispy.
2

In a large bowl, combine 2 lbs chopped ripe heirloom tomatoes, 1 chopped English cucumber, and 1/2 thinly sliced red onion. Season with salt and let sit 10 minutes.
3

Whisk together remaining 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, and 1 clove minced garlic clove. Season with salt and black pepper.
4

Add toasted bread to the tomato mixture and toss to coat.
5

Pour dressing over and toss well. Let sit 10-15 minutes so the bread absorbs the juices.
6

Fold in 1 cup torn fresh basil leaves and serve at room temperature.

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Questions

What is Panzanella?

A Tuscan bread salad where toasted ciabatta soaks up the juices of ripe tomatoes, fresh basil, and a tangy red wine vinaigrette. Rustic and full of summer flavor. This reference files it under Italian salad: made in the oven, rated easy and about 25 minutes start to finish.

How long does Panzanella take?

As written, 25 minutes: 15 of prep and 10 of cooking. The longest single stretch is step 5 (15 minutes): "Let sit 10-15 minutes so the bread absorbs the juices."

What temperature do I cook Panzanella at?

For Panzanella, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 10 minutes, in step 1.

Can I make Panzanella gluten-free?

Yes. The gluten in Panzanella is 8 oz ciabatta or crusty bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Panzanella?

One serving (the recipe makes 4) is about 280 calories, with 9 g protein, 36 g carbohydrate and 4 g fat, plus 6 g fiber and 384 mg sodium. The figures are estimates computed from the ingredient list.

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