Panzanella is a traditional Italian salad hailing from Tuscany. It’s a simple salad, made with stale bread, juicy tomatoes and fresh herbs that comes together to make a delicious summer side. It’s perfect for hot summer days and nights.
Panzanella can be thrown together in minutes and is the perfect way to use stale bread and leftover tomatoes. The addition of feta or mozzarella cheese really makes it something special.
What sets this salad apart from other Italian classics is its combination of sugary tomatoes with salty pieces of cheese and a hint of vinegar. It’s a classic Italian dish that stands out for its texture and zesty taste, with ingredients that enhance one another, creating something truly memorable.
- 4 cups rustic stale Italian bread, cubed
- 6 Roma tomatoes, chopped
- 1/2 red onion, diced
- 1/3 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- Preheat oven to 350 degrees F.
- Spread the cubed bread on a baking sheet. Bake for 10 minutes or until the bread is crisp and lightly golden.
- In a large bowl, combine the tomatoes, onion, basil, parsley, olive oil, vinegar, garlic, salt, and pepper. Mix well.
- Add the toasted bread cubes and feta cheese to the salad. Toss to combine.
- Let the salad sit for 10 minutes to allow the flavors to combine.
- Serve immediately and enjoy!