Classic Panzanella Salad Recipe
A classic panzanella salad is a summer favorite! Juicy tomatoes shine in this simple salad that only requires a handful of fresh ingredients.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients
Salad:
- 1 loaf ciabatta, torn into bite-sized pieces
- 2 heirloom tomatoes, cut into wedges
- 1 red onion, thinly sliced
- 1/2 English cucumber, sliced
- 4 oz block-style feta, cubed
- fresh basil leaves, torn
- extra virgin olive oil
- salt and freshly ground pepper
Dressing:
- 1/4 cup olive oil, good quality
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- salt and pepper, to taste
Instructions
- Make the dressing. In a mixing bowl, whisk together the dressing ingredients until smooth. Season to taste with salt and pepper.
- Toast the bread. Preheat an oven to 400ºF. Line a baking sheet with parchment paper and spread the torn bread in an even layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss until the bread is evenly coated. Toast in the oven for 8-10 minutes, until the edges of the bread start to turn golden brown. Cool slightly.
- Marinate the tomatoes and onions. In a large serving bowl, gently toss together the tomatoes and onion with the vinaigrette. Marinate for 10 minutes.
- Assemble the salad. Add the remaining ingredients, including the bread, to the tomato mixture and toss to coat in the vinaigrette. Toss with freshly torn basil leaves and serve immediately.
Notes
This salad is best enjoyed right away. I do not recommend making it in advance.
Nutrition
Serving: 1gCalories: 489kcalCarbohydrates: 62gProtein: 15gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 25mgSodium: 908mgPotassium: 273mgFiber: 3gSugar: 5gVitamin A: 682IUVitamin C: 12mgCalcium: 168mgIron: 1mg
