Panzanella Salad
Transform day-old bread into a summer sensation with Panzanella Salad! This classic Tuscan bread salad combines juicy tomatoes, crisp cucumbers, zesty red onions, and fragrant basil, all tossed in rich olive oil and tangy vinegar. The magic happens when the bread soaks up the oil and tomato juices, turning into an irresistible treat. Perfect for a light lunch or a refreshing side dish, this salad is a delicious way to celebrate summer flavors. Get ready to dive into a bowl of pure Tuscan delight!
PANZANELLA SALAD
15 min
none
4
Salads, Sides and Soups
Ingredients
For the Salad
- 3 Tbsp Branch & Vines Arbequina Extra Virgin Olive Oil
- 1 small loaf of French bread, cut it into 1-inch cubes
- 1 tsp Himalayan sea salt
- 2 large firm-ripe tomatoes, cut to 1-inch cubes
- 1 English cucumber, unpeeled, seeded, and sliced into 1/2-inch thick
- 1/2 red onion, cut in half, and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tbsp capers, drained
- a handful of salt-cured dried black olives
For the Vinaigrette
- 1 tsp garlic, finely minced
- 1/2 tsp Chardonnay Mustard
- 3 tbsp Traditional Balsamic or your favorite Branch & Vines Vinegar
- 1/2 cup Arbequina EVOO
- 1/2 Tsp Himalayan sea salt
- 1/4 tsp fresh ground black pepper
Directions
Step 1
Heat the oil in a larger fry pan. Add the bread and salt. Cook over low to medium heat while frequently tossing for 10 minutes until it gets nicely browned—alternatively, warm cut pieces of bread in the oven.
Step 2
Add more oil as needed, and whisk together the vinaigrette ingredients. In a wider bowl, mix the tomatoes, cucumber, red onion, basil, and capers.
Step 3
Add the bread cubes to toss with the vinaigrette—season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend perfectly.