Panzanella salad

This panzanella salad is a refreshing, vibrant dish perfect for warm days or as a light side for family meals. I love how it combines crisp vegetables, juicy tomatoes, and toasted bread cubes in a zesty dressing. It’s easy to prepare, full of texture, and ideal for busy evenings when you want something healthy, satisfying, and colorful on the table. Tossing the salad just before serving keeps everything fresh and flavorful, making it a simple yet impressive addition to any meal.

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Why You Will Love This Recipe

This panzanella salad is full of fresh, bold flavors with minimal effort. Pinterest users will love how flexible it is—you can adjust the vegetables, add herbs, or use different breads to suit your taste. It’s budget-friendly, easy to make ahead, and perfect for weeknight dinners or casual gatherings. The toasted bread soaks up the dressing just enough to stay slightly crisp, creating a cozy texture contrast with the fresh vegetables. Leftovers taste even better the next day, making it a practical, crowd-pleasing choice for busy cooks who want a healthy, flavorful meal.

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Ingredients

Tip: Use day-old, crusty bread for the best texture and flavor.

  • Crusty bread – 4 cups (cubed)
  • Ripe tomatoes – 3 cups (chopped)
  • Cucumber – 1 cup (sliced)
  • Red onion – ½ cup (thinly sliced)
  • Bell peppers – 1 cup (chopped)
  • Fresh basil – ¼ cup (chopped)
  • Olive oil – ¼ cup
  • Red wine vinegar – 3 tablespoons
  • Garlic – 1 clove (minced)
  • Salt – 1 teaspoon
  • Black pepper – ½ teaspoon
  • Optional: mozzarella balls – 1 cup
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Instructions

Step 1: Preparation
Preheat oven to 375°F (190°C). Cube bread and spread on a baking sheet. Toast for 10–12 minutes until golden and slightly crisp. Prepare vegetables by chopping tomatoes, cucumbers, bell peppers, and thinly slicing red onion.

See also  Southwest Salad

Step 2: Main Cooking Process
In a small bowl, whisk olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the dressing. Adjust seasoning to taste and set aside. Toasted bread cubes should be cooled slightly before tossing.

Step 3: Combining Ingredients
In a large salad bowl, combine chopped tomatoes, cucumbers, bell peppers, onions, and basil. Add optional mozzarella if using. Drizzle dressing over vegetables and gently toss until everything is coated evenly.

Step 4: Finishing & Final Simmer
Add toasted bread cubes to the bowl and toss lightly to combine. Let salad sit 10–15 minutes so bread absorbs flavors but stays slightly crunchy. Serve fresh at room temperature for best texture and taste.

Why This Recipe Works for Busy Days

Panzanella salad is quick to prep and can be partially assembled in advance. Chop vegetables ahead of time and toast bread when convenient. The salad improves in flavor as it sits, making it ideal for preparing before a family meal or packing for lunch. It’s an easy, refreshing dish that saves time without compromising taste.

Tips & Tricks

  • Use slightly stale bread: Day-old bread absorbs dressing without becoming mushy, giving a perfect texture.
  • Adjust vegetables seasonally: Swap cucumbers or peppers with zucchini or radishes to keep flavors fresh.
  • Toss gently: Avoid breaking tomatoes while mixing to keep the salad visually appealing.
  • Let flavors meld: Allow salad to sit 10–15 minutes before serving so bread soaks up the dressing lightly.

Variations

  • Meaty version: Add grilled chicken, shrimp, or tuna to make it a hearty, protein-rich meal.
  • Vegetarian option: Keep it fully vegetarian with extra mozzarella, roasted veggies, or avocado slices.
  • Ingredient swap: Use different breads like sourdough or baguette for a different crunch and flavor.
  • Flavor or herb boost: Add fresh oregano, parsley, or a squeeze of lemon juice for a zesty punch.
See also  Kale Salad

Serving Suggestions

  • Family lunch: Serve alongside grilled meats or fish for a light, balanced meal.
  • Potluck favorite: Bring to gatherings for a colorful, crowd-pleasing dish that holds up well at room temperature.
  • Casual dinner: Pair with crusty bread and a simple soup for a cozy, easy weeknight meal.
  • Pinterest-ready: Garnish with extra basil leaves or cherry tomatoes for a visually appealing presentation.

Storage Instructions

  • Fridge storage: Keep in an airtight container for up to 1 day. Bread will soften, so add just before serving if possible.
  • Reheating: Serve cold or at room temperature; this salad is best fresh and not reheated.
  • Freezing: Not recommended, as fresh vegetables and bread will lose texture.
  • Make-ahead tips: Chop vegetables and prepare dressing ahead of time. Toast bread just before assembling to maintain crunch.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Rest Time: 15 minutes
  • Total Time: 40 minutes

Nutrition Information (Approximate)

Each serving contains about 180–220 calories and 5–7 grams of protein. Provides vitamin C from peppers and tomatoes, healthy fats from olive oil, and fiber from vegetables and bread. Values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Yes, chop vegetables and prepare dressing in advance; add bread just before serving.

Bread should be lightly toasted and added last to maintain crunch.

Yes, zucchini, radishes, or carrots work well for variety.

Yes, mozzarella or feta adds creaminess and flavor.

Best eaten within 1 day for optimal texture.

See also  Brussel Sprout Salad

Conclusion

This panzanella salad is fresh, colorful, and packed with flavor, making it a go-to for quick lunches, light dinners, or side dishes for family meals. Easy to customize with vegetables, herbs, or protein, it’s a flexible recipe that can be prepped ahead and enjoyed throughout the week. Tossing just before serving keeps the bread slightly crisp while the vegetables stay juicy and flavorful. A healthy, satisfying, and visually appealing dish, this salad is a simple way to bring vibrant flavors to your table anytime.

Panzanella salad Save
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Panzanella salad

Recipe by Tasty VaultCourse: Salad Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

300

kcal

A refreshing Italian-inspired salad with tomatoes, cucumbers, peppers, and toasted bread cubes tossed in a zesty dressing. Perfect for quick lunches or family dinners.

Ingredients

  • Crusty bread – 4 cups (cubed)

  • Ripe tomatoes – 3 cups (chopped)

  • Cucumber – 1 cup (sliced)

  • Red onion – ½ cup (thinly sliced)

  • Bell peppers – 1 cup (chopped)

  • Fresh basil – ¼ cup (chopped)

  • Olive oil – ¼ cup

  • Red wine vinegar – 3 tablespoons

  • Garlic – 1 clove (minced)

  • Salt – 1 teaspoon

  • Black pepper – ½ teaspoon

  • Optional: mozzarella balls – 1 cup

Directions

  • Preheat oven to 375°F (190°C). Cube and toast bread for 10–12 minutes. Chop vegetables.
  • Whisk olive oil, red wine vinegar, garlic, salt, and pepper in a small bowl.
  • Combine vegetables, basil, and mozzarella in a large bowl. Drizzle dressing and toss gently.
  • Add toasted bread, toss lightly, and let sit 10–15 minutes before serving.

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