Ingredients with Measurements:
- 1 loaf of day-old Italian bread, cut into cubes
- 4 large ripe tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 cucumber, peeled and chopped
- 1/2 cup of fresh basil leaves, torn
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed: None
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, until they are golden brown and crispy.
3. In a large bowl, combine the tomatoes, red onion, cucumber, and torn basil leaves.
4. Add the toasted bread cubes to the bowl and toss everything together.
5. In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
6. Drizzle the dressing over the bread and vegetable mixture and toss everything together until the bread is coated in the dressing.
7. Let the panzanella sit for at least 30 minutes before serving to allow the flavors to meld together.
20 minutes preparation time, 15 minutes cooking time
Temperature: 375°F
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Any type of bread can be used instead of Italian bread.
- Red wine vinegar can be substituted with balsamic vinegar or lemon juice.
- Other vegetables such as bell peppers or zucchini can be added or substituted.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different herbs such as parsley or oregano for a different flavor profile.
- Add capers or olives for a salty kick.
Tips and tricks:
- Use day-old bread for best results.
- Don't over-soak the bread in the dressing or it will become mushy.
- Add the dressing gradually to avoid overdressing the salad.
Storage instructions:
- Panzanella can be stored in the refrigerator for up to 2 days.
Reheating instructions:
- Panzanella is best served cold and should not be reheated.
Presentation ideas:
- Serve the panzanella in a large bowl or on individual plates.
Garnishes:
- Top with additional torn basil leaves or a sprinkle of Parmesan cheese.
Pairings:
- Panzanella 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 becomes too soggy, add more toasted bread cubes to the salad.
Food safety advice:
- Make sure to wash all vegetables before using them in the recipe.
Food history:
- Panzanella is a traditional Italian bread salad that originated in Tuscany.
Flavor profiles:
- Panzanella is a fresh and bright salad with a tangy dressing and crispy bread.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Italian