Panzanella Salad Recipe
Ingredients:
- 4 cups day-old Panzanella bread, cubed
- 6 cherry tomatoes, diced
- 6 baby mozzarella cut in half
- 1 baby cucumber, peeled and cubed
- 1 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup capers (optional)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Bread:
- If the bread is not already stale, toast the cubed bread in the oven at 350°F (175°C) for about 10 minutes, or until dry and slightly golden.
- Combine Vegetables & baby mozzarella:
- In a large bowl, combine the diced tomatoes, cucumber, red onion, bell peppers, olives, and capers (if using).
- Mix the Salad:
- Add the bread cubes and fresh basil leaves to the bowl with the vegetables.
- Prepare the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper.
- Dress the Salad:
- Pour the dressing over the salad and toss well to combine, ensuring all the bread cubes are well coated with the dressing.
- Let It Sit:
- Allow the salad to sit for at least 30 minutes before serving. This gives the bread time to absorb the flavors and soften slightly.
- Serve:
- Toss the salad once more before serving. Enjoy this rustic and flavourful Panzanella Salad as a light lunch, side dish, or appetizer.
This easy Panzanella Salad captures the essence of Italian cuisine with its fresh ingredients and simple preparation.
