Panzanella (Tuscan Bread Salad) Recipe Recipe

Name: Panzanella (Tuscan Bread Salad) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons finely grated lemon zest; 1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons); 6 anchovies, finely chopped; 3 medium garlic cloves, finely chopped; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 8 ounces day-old Italian bread (about 1/2 of a loaf), torn into large pieces; 2 pounds ripe tomatoes, large dice; 1/2 cup thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia; 1 pound English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice; 1 packed cup fresh basil leaves, torn into large pieces; Kosher salt; Freshly ground black pepper

Servings: persons

2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons)
6 anchovies, finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
8 ounces day-old Italian bread (about 1/2 of a loaf), torn into large pieces
2 pounds ripe tomatoes, large dice
1/2 cup thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia
1 pound English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice
1 packed cup fresh basil leaves, torn into large pieces
Kosher salt
Freshly ground black pepper

1
Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 15 minutes.
2
Then, while whisking continuously, add the oil in a slow, steady stream until its fully incorporated.
3
Place the bread in a large bowl and add half of the vinaigrette.
4
Toss to coat well, then set aside at room temperature for about 10 minutes.
5
Meanwhile, place the tomatoes, onions, and cucumber in a separate large bowl and add the remaining vinaigrette.
6
Toss to coat well, then set aside at room temperature for about 10 minutes.
7
Add the vegetables and the basil to the bread and mix until evenly combined.
8
Taste and season salt and pepper.
9
Let sit at room temperature at least 15 minutes to allow the flavors to meld, then serve at room temperature.

569

kcal

Calories

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 14 ingredients. The key ingredients include: 2 teaspoons finely grated lemon zest, 1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons), 6 anchovies, finely chopped, 3 medium garlic cloves, finely chopped, and more.

Yes, Panzanella (Tuscan Bread Salad) Recipe 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 (Tuscan Bread Salad) Recipe

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