Panzanella (Italian Bread Salad) Recipe

Name: Panzanella (Italian Bread Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices Italian bread (1-inch thick); 1 cucumber, pared, thinly sliced; 2 bell peppers, combination yellow and red, seeded, cut into thin slices; 1/8 cup snipped fresh chives; 1 medium red onion, thinly slivered (about 1 cup); 12 oil-cured black olives; 1/4 - 1/3 cup olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons red wine vinegar; 3 ripe large plum tomatoes, cut into large dice; 3 tablespoons capers, drained; 1 garlic clove, minced; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 2 tablespoons chopped fresh basil; olive oil, and; red wine vinegar (for serving)

Servings: persons

6 slices Italian bread (1-inch thick)
1 cucumber, pared, thinly sliced
2 bell peppers, combination yellow and red, seeded, cut into thin slices
1/8 cup snipped fresh chives
1 medium red onion, thinly slivered (about 1 cup)
12 oil-cured black olives
1/4 - 1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3 ripe large plum tomatoes, cut into large dice
3 tablespoons capers, drained
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons chopped fresh basil
olive oil, and
red wine vinegar (for serving)

1
Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
2
Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
3
About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.

2790

kcal

Calories

306

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 slices Italian bread (1-inch thick), 1 cucumber, pared, thinly sliced, 2 bell peppers, combination yellow and red, seeded, cut into thin slices, 1/8 cup snipped fresh chives, and more.

Yes, Panzanella (Italian Bread Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Panzanella (Italian Bread Salad)

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