Rye Bread Panzanella Salad

Name: Rye Bread Panzanella Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 8 oz rye bread, cubed and toasted; 2 lbs ripe tomatoes, diced; 1 English cucumber, diced; 1/2 red onion, thinly sliced; 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; 3 tbsp red wine vinegar; 3 tbsp olive oil; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper

A modern Russian twist on Italian panzanella featuring toasted rye bread cubes, fresh vegetables, and a tangy vinaigrette. A trendy appetizer that celebrates traditional ingredients.

25 minEasyServes 6160 cal/serving

RussianAppetizerNo-CookVegan

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Ingredients

8 oz rye bread, cubed and toasted
2 lbs ripe tomatoes, diced
1 English cucumber, diced
1/2 red onion, thinly sliced
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
3 tbsp red wine vinegar
3 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Preheat oven to 375°F.
2

Toss 8 oz cubed and toasted rye bread with 1 tablespoon of 3 tbsp olive oil, spread on a baking sheet, and toast for 5-7 minutes until golden and crispy.
3

Remove from oven and let rye bread cool.
4

In a large bowl, combine 2 lbs diced ripe tomatoes, 1 diced English cucumber, 1/2 thinly sliced red onion, 2 tbsp chopped fresh dill, and 2 tbsp chopped fresh parsley.
5

In a small bowl, whisk together 3 tbsp red wine vinegar, remaining oil, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
6

Pour the vinaigrette over the vegetable mixture and toss gently.
7

Add the toasted rye bread and toss lightly to combine.
8

Let the salad sit for 10-15 minutes to allow flavors to meld.
9

Taste and adjust seasonings if needed.
10

Serve at room temperature.

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Questions

What is Rye Bread Panzanella Salad?

A modern Russian twist on Italian panzanella featuring toasted rye bread cubes, fresh vegetables, and a tangy vinaigrette. A trendy appetizer that celebrates traditional ingredients. This reference files it under Russian appetizer: made without cooking, rated easy and about 25 minutes start to finish.

How much time should I plan for Rye Bread Panzanella Salad?

As written, 25 minutes: 20 of prep and 5 of cooking. The longest single stretch is step 8 (15 minutes): "Let the salad sit for 10-15 minutes to allow flavors to meld."

What oven temperature does Rye Bread Panzanella Salad need?

For Rye Bread Panzanella Salad, the oven is set to 375 F (about 190 C) in step 1.

What can I use instead of Dijon mustard in Rye Bread Panzanella Salad?

The entry for Rye Bread Panzanella Salad calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Rye Bread Panzanella Salad gluten-free?

Yes. The gluten in Rye Bread Panzanella Salad is 8 oz rye bread, cubed and toasted. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How do I store and reheat Rye Bread Panzanella Salad?

Refrigerate what is left of Rye Bread Panzanella Salad within two hours and eat it within three days. It is served cold; there is nothing to reheat.

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