Seasonal Recipe: Panzanella Salad
Panzanella salad is a classic Italian salad preparation that takes little time to prepare and is wholesome and healthy, to say the least. Instead of the usual ciabatta or sourdough bread, you can use any multigrain bread loaf to make it even healthier. This quick salad is so brightly colored and tempting that even kids will want to try it!
So let’s start gathering colorful, delicious ingredients to make this fresh and light salad for your next meal. Here’s what you’ll need:
3 cups multigrain (or ciabatta / sourdough) bread loaf, cut into cubes
1 large red tomato, diced
1 medium cucumber, de-seeded and sliced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, peeled, halved, and thinly sliced
3 cloves garlic, peeled and minced
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
½ teaspoon salt, or to taste
¼ teaspoon black pepper powder
8-10 fresh basil leaves
- Preheat the oven to 475 degrees.
- Place bread cubes on a lightly greased baking tray and roast it for ten minutes, or until it is golden brown on all sides. Keep them aside.
- Meanwhile, mix garlic, vinegar, olive oil, salt, and black pepper powder well.
- In a large bowl, add diced tomatoes, sliced cucumber, diced red and yellow bell peppers, sliced onion, and toss it all well with the vinaigrette.
- Add crisp bread cubes and throw them into the salad.
- Garnish the salad with fresh basil leaves, serve, and enjoy!
For other seasonal food ideas, check our recipe roundup.
Ligia Lugo blogs about cooking and food culture at The Daring Kitchen.