Ingredients with Measurements:
- 1 large loaf of crusty bread, cut into 1-inch cubes
- 2 medium zucchinis, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Spread the bread cubes on a baking sheet and bake for 10-12 minutes, until lightly toasted.
3. In a large mixing bowl, combine the zucchini, cherry tomatoes, red onion, and torn basil leaves.
4. Drizzle the olive oil and balsamic vinegar over the vegetables and toss to coat.
5. Add the toasted bread cubes to the bowl and toss everything together.
6. Season with salt and pepper to taste.
7. Let the panzanella sit for at least 10 minutes to allow the flavors to meld together.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 14g
Carbohydrates: 36g
Protein: 7g
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Any type of bread can be used in place of the crusty bread.
- Grape tomatoes can be used instead of cherry tomatoes.
- Red wine vinegar can be used instead of balsamic vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different herbs such as parsley or cilantro for a different flavor profile.
- Add roasted red peppers or olives for a Mediterranean twist.
Tips and tricks:
- Make sure the bread cubes are evenly toasted to prevent them from becoming soggy in the panzanella.
- Letting the panzanella sit for at least 10 minutes before serving allows the bread to soak up the flavors of the dressing and vegetables.
- Use a high-quality extra-virgin olive oil and balsamic vinegar for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The panzanella can be reheated in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the panzanella in a large bowl or on a platter for a rustic presentation.
Garnishes:
Garnish with additional torn basil leaves or a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a simple green salad or grilled vegetables.
Troubleshooting advice:
If the bread cubes become too soggy, try toasting them in the oven for a few minutes before serving.
Food safety advice:
Make sure to wash all vegetables thoroughly before using.
Food history:
Panzanella is a traditional Italian bread salad that originated in Tuscany.
Flavor profiles:
The panzanella has a fresh and bright flavor from the vegetables and herbs, with a tangy and slightly sweet dressing.
Serving suggestions:
Serve the panzanella as a light lunch or as a side dish for a summer barbecue.
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Region: Italian