Hamdi Saidani This Pioneer Woman Panzanella Salad Recipe is a fresh and classic recipe, which is made with crusty Italian bread and ripe tomatoes. It’s the perfect summer side dish, ready after resting for 1 to 2 hours.
Pioneer Woman Panzanella Salad Recipe Ingredients
- 1 loaf very crusty Italian bread
- 1/4 cup olive oil, plus more for drizzling on the bread
- 1 English cucumber, halved, seeded and sliced
- 6 assorted tomatoes, cut into wedges
- 1/2 red onion, very thinly sliced
- 1 Tbsp. red wine vinegar
- Kosher salt and ground black pepper, to taste
- 25 basil leaves, chiffonade, plus more to taste
- Parmesan shavings
How To Make Pioneer Woman Panzanella Salad Recipe
- Prep the bread: Preheat the oven to 275°F. Cut the bread into 1-inch cubes, arrange them on a baking sheet, and drizzle lightly with olive oil. Bake for 20 to 25 minutes to slightly crisp the bread without toasting it. Remove from the oven and let it cool.
- Combine salad ingredients: In a large bowl, combine the cooled bread cubes, cucumber, tomatoes, and red onion.
- Dress and marinate: In a small jar with a lid, shake together the 1/4 cup of olive oil, red wine vinegar, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and toss gently. Add the basil and parmesan shavings, and toss again. Cover the salad and let it sit at room temperature for 1 to 2 hours before serving.
Recipe Tips
- How to get the perfect bread texture? The goal is to dry out the bread so it can absorb the dressing without turning to mush. A low oven temperature crisps the outside while leaving the inside chewy, which is ideal.
- Why let the salad sit for so long? This marinating time is the most crucial step! It allows the stale, crisp bread to soak up the tomato juices and vinaigrette, softening it and infusing it with all the delicious flavors of the salad.
- What are the best tomatoes to use? Use a variety of the best, ripest, in-season tomatoes you can find. Heirloom, beefsteak, and cherry tomatoes all work well and create a more visually appealing and flavorful salad.
- Can I make it ahead? You can toast the bread and chop the vegetables a few hours ahead, but it’s best to dress the salad and let it marinate for the specified 1-2 hours right before you plan to serve it for the perfect texture.
What To Serve With Panzanella Salad
This hearty salad is a classic side dish for many summer meals.
- Grilled Chicken or Steak
- Pan-seared salmon or other fish
- A simple rotisserie chicken
- As a light lunch on its own
How To Store Panzanella Salad
- Refrigerate: Panzanella is best enjoyed on the day it is made, as the bread will continue to soften over time. You can store leftovers in an airtight container in the refrigerator for up to a day, but the bread will be much softer.
Panzanella Salad Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 40g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 4g
- Sodium: 600mg
- Fiber: 4g
- Sugar: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is panzanella?
Panzanella is a classic Tuscan chopped salad whose main ingredients are stale bread, onions, and tomatoes. It was originally a way to use up bread that had gone hard.
Can I use a different kind of bread?
Yes, the key is to use a sturdy, crusty bread that won’t fall apart. Ciabatta, a French baguette, or a rustic sourdough would all be excellent choices. Avoid soft sandwich bread.
Why is my panzanella soggy?
This can happen if your bread was too fresh and not dried out enough, or if the salad was left to marinate for too long (more than a few hours). The goal is for the bread to be softened by the juices, not completely saturated and mushy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Orzo Pasta Salad Recipe
- Pioneer Woman Kale Salad Recipe
- Pioneer Woman Chopped Salad Recipe
Pioneer Woman Panzanella Salad Recipe
Description
A classic and rustic Italian bread salad with crisp-chewy bread, ripe tomatoes, and fresh basil, all soaked in a simple vinaigrette.
Ingredients
Instructions
- Cube bread, drizzle with oil, and bake at 275°F for 20-25 minutes until slightly crisp; let cool.
- In a large bowl, combine the cooled bread, cucumber, tomatoes, and onion.
- Shake olive oil, vinegar, salt, and pepper in a jar to make the dressing.
- Pour dressing over the salad and toss. Add basil and Parmesan and toss again.
- Cover and let the salad sit at room temperature for 1 to 2 hours before serving.
Notes
- u003cliu003eThe 1-2 hour resting period is essential for the bread to absorb the dressing and juices.u003c/liu003eu003cliu003eUse a high-quality, crusty bread like ciabatta or a rustic loaf for the best texture.u003c/liu003eu003cliu003eThe goal for the bread is to be dried out and crisp, not browned and toasted like a crouton.u003c/liu003eu003cliu003eFor the best flavor, use a variety of ripe, in-season tomatoes.u003c/liu003e
