Panzanella, a classic Italian bread salad, is a delightful combination of fresh ingredients that burst with Mediterranean flavors. This dish is not only delicious but also a great way to use up day-old bread, turning it into something extraordinary. With ripe red tomatoes, zesty red onion, fragrant Italian parsley, and the crunch of toasted bread cubes, every bite is a harmonious blend of textures and tastes. Drizzle it with extra-virgin olive oil and a hint of lemon juice, and season it with salt and pepper to taste. Serve it as an appetizer or side dish, and let the flavors of Italy elevate your dining experience.
Serves 4 as an appetizer or side dish
INGREDIENTS:
- 2 cups diced (3/4″) ripe red tomatoes, any variety
- 1/4 cup finely chopped red onion
- 1/2 teaspoon salt
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 2 cups day-old country bread, cut into 3/4″ cubes, air-dried overnight or baked 20 minutes at 325°F
- 1/4 cup roughly chopped Italian parsley
- Black pepper to taste
INSTRUCTIONS:
- In a large bowl, combine the diced red tomatoes and finely chopped red onion.
- Season the tomato and onion mixture with salt and drizzle extra-virgin olive oil over it.
- Add the fresh lemon juice to the bowl and gently toss all the ingredients together.
- Add the day-old country bread cubes to the mixture. If the bread isn’t already dried, you can either air-dry it overnight or bake it in a preheated oven at 325°F for about 20 minutes until it becomes crisp.
- Sprinkle the roughly chopped Italian parsley over the salad.
- Season the panzanella with freshly ground black pepper to taste.
- Gently toss all the ingredients once more to ensure they are well combined.
Your Tomato and Bread Salad, or Panzanella, is now ready to be enjoyed as a refreshing appetizer or side dish. The combination of ripe tomatoes, crunchy bread, and Mediterranean seasonings creates a symphony of flavors and textures that will transport you to the heart of Italy with every bite. Buon appetito!
