Panzanella. Translation-Tuscan salad with bread and tomatoes. Translation-uh, yum.
Do I adore panzanella? Yes and I think that you will too. Panzanella won’t break your bank either. It’s quite a cheap meal. All it entails is 1 small loaf of bread (I used a baguette) , 1 tomato, 1 cucumber, 1 bell pepper, 1/3 of a red onion, kalamata olives, olive oil, vinegar, salt, and pepper. I don’t know about you, but I definitely had a few of those ingredients just lying around in my pantry.
Now, you can add whatever veggies you want to, but traditionally, panzanella is made with bread that is going stale, tomatoes, cucumbers, onions, and sometimes basil. Since I am a very niceeeeee Greek girl, I put a Greek twist on mine. I basically took a Horiatiki Salata aka Greek Village Salad, added toasted bread and swapped out the feta. It. Is. Divine.
I get a lot of my cooking inspiration from Ina Garten’s recipes. She makes a fabulous Greek panzanella! Just don’t include the feta if you’re making it vegan.
The ingredients are so clean and simple yet you won’t believe how bold and scrumptious the flavors are once they mesh together. I toast the bread in the oven for 20 minutes at 375 degrees. Then, I add the bread to the salad and pour the vinaigrette over it while the bread is still warm so it absorbs all of the flavors.
Enjoy my friends!
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- 1 large cucumber
- 1 large tomato
- 1 large bell pepper
- 1/3 large red onion
- 1 cup pitted kalamata olives
- 1 small baguette of choice (I used whole grain)
- 4 tbsp olive
- 3 tbsp rice wine vinegar
- Salt and pepper to taste
- Preheat oven to 375 degrees
- Cube the bread, drizzle with light olive oil, salt, and pepper. Bake for 20 minute at 375 degrees
- Chop the vegetables into medium sized pieces so that they are around the same size as the bread
- Whisk the olive oil, vinegar, salt, and pepper together
- When the bread is done, add to salad and pour olive oil and vinegar on top
- Mix and serve at room temperature