Panzanella is a classic Italian lunch and I loved using up my garden bounty here.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Mediterranean
Servings: 2servings
Calories: 601kcal
Author: Marji Beach
Ingredients
1/3cupof olive oil
1/4cupof vinegar (this recipe used red)
2Tablespoonsof vegetable broth (optional)
1-2garlic cloves, chopped
1-2wedges of lemon
Salt, pepper to taste
Fresh or day-old sourdough bread (this recipe used 1/3 of a loaf)
1/3of a red onion, chopped
1largetomatoes, chopped in bite sized piecesor 2 medium
1/3of a cucumber, sliced
1/2of a lemon cucumber, sliced
1-2Tablespoonsof capers
5-10leavesof basil, shredded
1-2teaspoonsof olive oil
Instructions
Cut sourdough bread into bite-sized chunks. Or just tear off bite-sized chunks. Set aside.
Make the veggie salad portion. Cut up onion, tomatoes, cucumber, and add in the capers and basil. Drizzle with the 1-2 tsp of olive oil. Set aside.
Make the vinaigrette. Combine the olive oil, vinegar, broth (optional), garlic, lemon juice from wedges, salt, and pepper. Whisk and taste-test. Modify amount of ingredients based on your personal preference.
Toss the bread into the vinaigrette and mix thoroughly until all or most of the vinaigrette is mixed in. Place soaked bread in bowl and top with the veggie salad mixture. Eat and enjoy.
Notes
The measurements I gave are what I used, BUT this is a type of recipe that should be oriented to your taste preferences. Always taste test your vinaigrette before soaking the bread and modify measurements to what your taste buds appreciate.
I’ve used different types of oils, but I believe olive oil is the best.
With vinegar, I’ve done apple cider, rice, red, and balsamic.
If you use stale bread, do make a point to sprinkle the bread in water and gently squeeze out – it will make absorbing the vinaigrette easier and less concentrated.