A Complete Salad Perfect on Its Own or as a Side Dish.

Panzanella salad is one of the easiest and freshest salads you can make at home. This is a perfect salad on its own and an even better side dish. Here is the Foodicles Panzanella Salad Recipe:

Tips for a Better Salad

Salads don’t have to be boring and overly healthy. They should be full of flavor and freshness.

Panzanella Salad is a great dish to make the most of tomato season and to have delicious substance from the bread bits.

Here is an easy recipe that does take an additional step to add extra flavor and crunch to the bread bits while complementing the freshness of the vegetables and herbs:
 

Panzanella Salad Recipe

Makes 4 servings
Ingredients:

• 1/2 baguette (This can be day-old or fresh. You can also use any crusty bread.)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 heirloom tomatoes or 5 roma tomatoes, chopped
• 1 medium cucumber, chopped
• 1 small red onion, julienned
• 1 bundle of fresh basil, roughly chopped
• 4 Tablespoons extra virgin olive oil
• 2 tsp kosher salt
• 1/2 tsp ground black pepper

 
Kitchen Tools:

• cutting board
• serrated bread knife
• vegetable knife
• large mixing bowl
• large spoon
• sheet pan for roasting

 
1. First, pre-heat the oven to 350 F. Then, cut the baguette into bite-size chunks. Most recipes call for day-old or stale bread, if you have that around go ahead and use it. If you don’t, you can still use fresh bread because you are going to end up baking it in the oven anyway.

2. Place all the bread chunks into a large mixing bowl. Add the dried oregano, dried thyme, 1 tsp of kosher salt, and 2 Tablespoons of extra virgin olive oil. Mixing together to incorporate all over the bread chunks.

3. Spread out the bread chunks on to a sheet pan and bake in the oven for 15 minutes, or until the pieces are lightly golden brown.
 
4. In that same large mixing bowl, add in the tomatoes, cucumber, red onions, and basil with 2 tsp kosher salt, 1/2 tsp ground black pepper, and 2 Tablespoons extra virgin olive oil.
 
5. Take the bread out of the oven and cool it for about 10 minutes so it can retain its crispness. Then once cooled, add the bread chunks to the large mixing bowl and toss all the ingredients together.
 
6. That’s it! You’re done and ready to eat! This recipe takes time for the bread to bake and cool, and to chop all the ingredients. Other than that, it’s really simple to put together.
 

Panzanella Salad History

 
 
Disclaimer: This article contains affiliate links. With no additional cost to you, your purchases earn me a commission if you click on the links via my website – Thank you!

Sign up for my newsletter on the sidebar for blog updates and my travel insider tips! And, check out my vlogs on YouTube!