How to Make Panzanella with Stale Bread
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What’s Up, Hungry People,
Ever grabbed a nice loaf of crusty bread with the full intention of devouring it almost immediately, only to get sidetracked and let it go stale? This was exactly my situation recently with a rosemary herb sourdough loaf, so I decided to transform it into a panzanella.
Panzanella is essentially a bread salad, which happens to be my favorite kind of salad. For my version, I used fresh tomatoes and peppers from my garden, along with English cucumber and red onions—the fresher the vegetables and the staler the bread, the better the panzanella turns out.
Stale bread is revitalized when made into panzanella. You don’t even need to let your bread sit out for days if you’re craving this dish right away. Another method for preparing panzanella is to cut and toast the bread at a low temperature until it’s about as hard as a crouton, but still slightly bready. The homemade Italian dressing soaks into the bread, leaving the center soft and creating an overall delicious bite.
Here’s What You Need:
- Crusty bread: Absorbs dressing and provides texture.
- Fresh tomatoes: Add natural sweetness and moisture.
- Peppers: Contribute a slight crunch and vibrant color.
- English cucumber: Offers a crisp, refreshing bite.
- Red onions: Bring a sharp, slightly sweet flavor.
- Italian dressing: Coats and flavors the bread and vegetables.
Let’s Cook
First up, let’s tackle that stale loaf. If you’ve got a rosemary herb sourdough, you’re already in great shape. Cut the bread into 1-inch cubes. No stale bread on hand? No worries. Just pop those fresh bread cubes into the oven and toast them at 200°F for about 30-40 minutes. You’re aiming for a texture that’s crunchy on the outside but still has a bit of give inside, kind of like a semi-soft crouton.
Mixing the Ingredients
Now, grab a big bowl and throw in your chopped fresh tomatoes, peppers, English cucumber, and red onions. Add those bread cubes you just prepped. Tear up some fresh basil leaves and toss them into the mix for that burst of herby freshness. Give all these ingredients a gentle toss together. Letting them sit for a bit allows the juices from the tomatoes and cucumber to start mingling with the bread, which is exactly what you want.
Dressing It Up
Alright, time for the magic touch—dressing! In a small bowl or a mason jar, whisk together your Italian dressing ingredients until they emulsify into a delightful vinaigrette. This is what’s going to tie all your ingredients together. Drizzle it over your salad and give it another toss, making sure every piece gets a nice coating of the dressing.
Finishing Touches
You’re almost there! Panzanella is fabulous when it’s fresh, so feel free to dive in right away. However, if you’ve got a bit of patience, let it chill for about 30 minutes. This wait time lets the bread fully soak up all the flavorful dressing, making each bite perfectly balanced. Serve it up at room temperature to really enjoy the melding of all those fresh, zesty flavors.
Perfecting Your Panzanella:
- Choosing the Right Bread: The key to a great panzanella is using bread that’s sturdy enough to hold up to the dressing without becoming too soggy. Day-old sourdough, ciabatta, or any artisan bread with a good crust and dense crumb works best. If the bread is too fresh, toast it lightly to mimic the texture of stale bread.
- Balancing Flavors: Since this salad relies heavily on the freshness of its ingredients, make sure your vegetables are ripe and flavorful. If your tomatoes aren’t quite sweet enough, a pinch of sugar added to the dressing can help balance the acidity.
- Dressing Tips: For the best flavor, prepare the Italian dressing in advance to give the herbs and garlic time to infuse the oil and vinegar. A well-emulsified dressing coats the ingredients more evenly, ensuring every bite is delicious.
- Serving Suggestions: Panzanella is best enjoyed the day it’s made as it can become excessively soggy if left to sit too long. However, letting it rest for about 30 minutes before serving allows the flavors to meld together beautifully.
So there you have it, your very own panzanella, ready to be devoured. This isn’t just any salad; it’s a clever way to give stale bread a delicious second chance while enjoying the fresh bounty of your garden. Whether you’re whipping this up because you genuinely planned to or you’re improvising with what’s in the kitchen, the outcome is always satisfying. The best part about this dish is its simplicity and the flexibility it offers in terms of ingredients. Swap in whatever veggies you have on hand, and you’re all set.
Remember, the key to a standout panzanella is letting those flavors marry well, so a little patience can go a long way. Enjoy your meal, and remember, sometimes the best dishes come from making the most of what you’ve got.
Panzanella aka ‘Bread Salad’
Equipment
- salad tossers
Ingredients
- ½ loaf day-old bread country french, rosemary herb, etc
- ½ cup grape tomatoes cut in half
- ½ cup English cucumber chopped
- ¼ cup red onion
- ¼ cup yellow onion
- 4 fresh basil leaves chiffonade
- 4 tablespoons fresh parsley finely chopped
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon garlic minced
- ½ tablespoons whole grain mustard
- ½ tablespoons red pepper flakes
- 1 teaspoon pepper
- 1 teaspoon salt
- ½ cup shredded Parmesan for topping
- ¼ cup balsamic vinegar for drizzling
Instructions
- Cut the stale bread into 1×1 inch cubes. Rosemary herb bread was used, but any crusty bread will work. If you don’t have stale bread, you can toast the fresh bread cubes at 200°F for 30-40 minutes and then proceed with the rest of the recipe.
- Combine the bread, grape tomatoes, cucumber, red onion, yellow onion, fresh basil, and parsley in a large bowl. Toss gently and let rest for a few minutes so that the juices from the tomatoes and cucumber start soaking into the bread.
- In a mason jar or small bowl, whisk together the olive oil, apple cider vinegar, garlic, whole grain mustard, red pepper flakes, salt, and pepper until it has emulsified into a vinaigrette. Pour the dressing over the bread and vegetables and toss until completely combined.
- The panzanella is best served right away at room temperature, or chilled up to 24 hours to allow the bread to soak up as much flavor as possible. Drizzle with balsamic vinegar and sprinkle Parmesan cheese as desired. Enjoy!
