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A classic Tuscan bread salad bursting with juicy tomatoes, crisp cucumbers, and fresh basil. Stale ciabatta soaks up a tangy red wine vinaigrette, turning a simple dish into a vibrant summer staple perfect for any meal.
Toast the Bread
Prepare Vegetables and Vinaigrette
Combine and Marinate the Salad
A classic Tuscan bread salad bursting with juicy tomatoes, crisp cucumbers, and fresh basil. Stale ciabatta soaks up a tangy red wine vinaigrette, turning a simple dish into a vibrant summer staple perfect for any meal.
This italian_american recipe takes 65 minutes to prepare and yields 4 servings. At 445.66 calories per serving with 7.87g of protein, it's a beginner-friendly recipe perfect for lunch or side or dinner or brunch.
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Rest and Serve
Add a can of drained chickpeas, some fresh mozzarella balls (bocconcini), or a handful of flaked canned tuna in olive oil for a more substantial meal.
Incorporate 2 tablespoons of capers (rinsed) or a few chopped anchovy fillets into the vinaigrette for a salty, umami kick.
Feel free to add other summer vegetables like chopped bell peppers (any color), celery, or Kalamata olives.
Add other fresh herbs like parsley or oregano along with the basil for a more complex flavor profile.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain types of cancer.
Extra virgin olive oil is rich in monounsaturated fats and polyphenols, which help lower bad cholesterol (LDL) and reduce inflammation, supporting overall cardiovascular health.
The combination of fresh vegetables and bread provides a good amount of dietary fiber, which is essential for healthy digestion, blood sugar regulation, and maintaining a feeling of fullness.
Cucumbers and tomatoes have a high water content, which contributes to your daily hydration needs, especially beneficial during warmer months.
One serving of this Panzanella Salad contains approximately 420-480 calories. The majority of the calories come from the extra virgin olive oil and the ciabatta bread.
Yes, Panzanella is a healthy choice. It is rich in vitamins and antioxidants from fresh vegetables like tomatoes and cucumbers, and contains heart-healthy monounsaturated fats from olive oil. Using whole-grain bread can further increase its fiber content.
A sturdy, rustic bread with an open crumb, such as ciabatta or a country-style sourdough, is ideal. It's crucial that the bread is stale (at least a day old) or well-toasted so it can absorb the dressing without disintegrating into mush.
It's best not to assemble the full salad too far in advance. You can prepare the components separately: toast the bread, chop the vegetables, and make the vinaigrette. Combine them 30-60 minutes before you plan to serve for the perfect texture.
The key is to use very stale or thoroughly toasted bread cubes. The hard, crisp exterior acts as a barrier, allowing the bread to absorb the flavorful dressing slowly while maintaining some of its texture. Also, avoid letting it marinate for more than an hour.
Absolutely. Substitute the ciabatta with your favorite sturdy, gluten-free bread. Be sure to toast it well as directed in the recipe to ensure it holds its shape when mixed with the dressing and vegetables.
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