Panzanella Salad Recipe

Panzanella Salad

Ingredients

For the Dressing

Garlic – 1 clove, finely minced, for a sharp aromatic base

Dijon mustard – ½ teaspoon, adds tang and depth

White wine vinegar – 3 tablespoons, bright and zesty

Extra virgin olive oil – ½ cup, smooth and rich, balances the acidity

Kosher salt – ½ teaspoon, enhances overall flavor

Black pepper – ¼ teaspoon, freshly ground for a mild kick

Hot sauce – 2–3 drops (like Tabasco), optional, for subtle heat

For the Salad

Extra virgin olive oil – 4 tablespoons, for toasting the bread

Crusty French bread – 1 small loaf, cut into ¾-inch cubes (about 6 cups), toasted until golden

Kosher salt – 1 teaspoon, for seasoning the bread and vegetables

Cherry tomatoes – 1 ½ cups, halved crosswise, juicy and sweet

Cucumber – 1 small hothouse or Persian cucumber, unpeeled, seeded, and sliced into ½-inch rounds, crisp and refreshing

Yellow bell pepper – 1, seeded and cut into 1-inch cubes, adds sweetness and color

Red onion – ½ small, thinly sliced, for sharp bite and crunch

Chickpeas – ⅓ cup canned, drained and rinsed, for a touch of protein

Fresh basil – 10 large leaves, coarsely chopped, fragrant and herbaceous

Parsley – 1 tablespoon, chopped, for freshness

Capers – 2 tablespoons, rinsed and drained, briny and tangy accent

Instructions

1. Prepare the vinaigrette

In a small bowl, whisk together the minced garlic, Dijon mustard, white wine vinegar, olive oil, salt, black pepper, and a few drops of hot sauce until well combined. Set aside.

2. Toast the bread

Heat olive oil in a large sauté pan over low to medium heat.

Add the bread cubes and sprinkle with salt.

Cook, tossing frequently, for about 10 minutes, or until the bread is golden and crisp on all sides.

Add a drizzle of extra oil if needed.

3. Assemble the salad

In a large mixing bowl, combine the cherry tomatoes, cucumber, yellow bell pepper, red onion, chickpeas, basil, parsley, and capers.

Add the toasted bread cubes.

Pour the vinaigrette over the mixture and toss until everything is evenly coated.

4. Rest and serve

Let the salad sit at room temperature for about 30 minutes to allow the bread to absorb the dressing and the flavors to meld.

5. Enjoy

Serve in generous portions, making sure each serving includes a mix of bread, vegetables, and herbs.