Panzanella is a bread salad with tomatoes, basil, and onions, tossed with a olive oil and vinegar dressing. It originated in the Tuscany region of Italy as one way that people could use day-old or stale bread.
1. Mix together olive oil and minced garlic. 2. Pour over bread cubes. Mix well to evenly coat. Bake. 3. Whisk together 1/4 cup olive oil and balsamic vinegar. Set aside. 4. Add tomatoes, onions, basil, capers, and cheese in a bowl and mix well.
You have several options when it comes to picking the right bread for your Panzanella. This recipe calls for Italian Bread, but French Bread, ciabatta, baguettes, and even sourdough breads will all taste amazing in this. You want to choose a bread that has a crispy, crunchy exterior, the heartier the better to withstand getting soggy in the dressing.
Add a bit of fresh chopped oregano and pepper to your dressing before tossing. Divine! Use only fresh, ripe tomatoes. These are the most important ingredients in the salad, so make sure you are using the best! Add a bit of dijon mustard to your vinaigrette. This gives the dressing a little extra kick and is delicious with the tomatoes and veggies.