Ingredients with Measurements:
- 1 large loaf of crusty bread, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
Special Equipment Needed:
- Grill pan or outdoor grill
Step-by-Step Instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a large bowl, toss bread cubes with olive oil, garlic powder, oregano, salt, and black pepper.
3. Grill bread cubes for 3-4 minutes per side, until lightly charred and crispy. Remove from heat and let cool.
4. In the same bowl, add sliced red onion, halved cherry tomatoes, pitted kalamata olives, crumbled feta cheese, and chopped fresh basil. Toss to combine.
5. Add grilled bread cubes to the bowl and toss again.
6. Serve immediately or let sit for 10-15 minutes to allow flavors to meld.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 19g
- Carbohydrates: 34g
- Protein: 11g
- Fiber: 3g
- Sugar: 5g
Substitutions for ingredients:
- Crusty bread: ciabatta, sourdough, or French bread
- Red onion: yellow onion or shallot
- Cherry tomatoes: grape tomatoes or diced Roma tomatoes
- Kalamata olives: black olives or green olives
- Feta cheese: goat cheese or blue cheese
- Fresh basil: parsley or cilantro
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Swap out the feta cheese for fresh mozzarella or shaved Parmesan.
- Use different herbs and spices, such as thyme, rosemary, or paprika.
- Add diced cucumber or bell pepper for extra crunch.
Tips and Tricks:
- Make sure the bread cubes are evenly coated with the olive oil and spices to ensure even grilling.
- Don't overcrowd the grill pan or outdoor grill, as this can cause the bread cubes to steam instead of grill.
- Let the salad sit for a few minutes before serving to allow the bread to soak up some of the juices and flavors.
- This salad is best served at room temperature.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat, place the salad in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with additional fresh basil or chopped parsley.
Garnishes:
- Fresh basil or chopped parsley
Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Grilled vegetables, such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
Troubleshooting Advice:
- If the bread cubes are not crispy enough, grill them for an additional minute or two on each side.
- If the salad seems dry, drizzle with additional olive oil or a splash of red wine vinegar.
Food Safety Advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food History:
- Panzanella is a traditional Italian salad made with stale bread, tomatoes, and onions. It originated in Tuscany and was a way to use up leftover bread.
Flavor Profiles:
- This salad is savory, tangy, and slightly sweet, with a crispy texture from the grilled bread.
Serving Suggestions:
- Serve this salad as a main course or as a side dish at a summer barbecue or picnic.
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Region: Italian