Ingredients with Measurements:
- 1 large loaf of crusty bread, cut into cubes (about 6 cups)
- 1 pint cherry tomatoes, halved
- 1 English cucumber, chopped
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until they are crispy and golden brown.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and basil.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
5. Add the toasted bread cubes to the bowl with the vegetables and toss to combine.
6. Drizzle the dressing over the top and toss again to coat.
7. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 9g
Fiber: 4g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Any type of bread can be used instead of crusty bread.
- Cherry tomatoes can be substituted with any type of tomato.
- Red onion can be substituted with white onion or shallots.
- Kalamata olives can be substituted with any type of olive.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parsley and basil can be substituted with any fresh herbs.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add roasted red peppers for extra flavor.
- Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.
- Add capers for a briny flavor.
Tips and Tricks:
- Make sure the bread cubes are crispy before adding them to the salad.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage Instructions:
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This salad is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional fresh herbs or a sprinkle of feta cheese.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting Advice:
If the bread cubes are not crispy enough, return them to the oven for a few more minutes.
Food Safety Advice:
Make sure to wash all vegetables before using them in the salad.
Food History:
Panzanella is a traditional Italian bread salad that originated in Tuscany.
Flavor Profiles:
This salad has a fresh and tangy flavor with a crispy texture from the toasted bread cubes.
Serving Suggestions:
Serve this salad as a light lunch or as a side dish for a summer barbecue.
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Region: Italian