Easy Panzanella
Make authentic Panzanella at home with this easy recipe. Fresh tomatoes, basil, and crusty bread create a nutritious Italian salad.
Ingredients
- 8 ounces day-old crusty bread, cut into 1-inch cubes
- 1 pound ripe cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1 red bell pepper, chopped
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 ounces fresh mozzarella, torn into small pieces
- 2 tablespoons capers, rinsed
Instructions
- 1
Toast the bread cubes in a large skillet over medium-high heat, stirring frequently, until they develop a light golden color and crispy exterior, about 4-5 minutes.
- 2
Transfer the toasted bread to a large mixing bowl and set aside to cool slightly.
- 3
Whisk together the olive oil, red wine vinegar, balsamic vinegar, minced garlic, Dijon mustard, sea salt, black pepper, and red pepper flakes in a small bowl until well combined.
- 4
Pour the vinaigrette over the warm bread cubes and toss gently to coat evenly, allowing the bread to absorb the dressing for about 10 minutes.
- 5
Add the halved cherry tomatoes, diced cucumber, chopped bell pepper, and thinly sliced red onion to the bread mixture.
- 6
Fold in the torn basil leaves and chopped parsley using a gentle hand to avoid crushing the vegetables.
- 7
Sprinkle the capers and fresh mozzarella pieces over the top, then toss everything together with a light touch.
- 8
Let the salad sit at room temperature for 15-20 minutes to allow the flavors to meld and develop, stirring occasionally.
- 9
Taste the salad and adjust seasoning with additional salt, pepper, or vinegar as needed before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| day-old crusty bread | whole wheat or sprouted grain bread | whole grain bread provides more fiber, nutrients, and slower carbohydrate digestion for better blood sugar control |
| red wine vinegar and balsamic vinegar | apple cider vinegar | apple cider vinegar contains acetic acid which may improve insulin sensitivity and support gut bacteria diversity |
| fresh mozzarella | crumbled feta cheese or nutritional yeast | feta offers more probiotics when choosing live-culture varieties; nutritional yeast adds umami and B vitamins with lower fat |
| red onion | sweet white onion or shallots | shallots and sweet onions contain prebiotic compounds that feed beneficial gut bacteria and offer milder flavor |
| 1/4 cup extra-virgin olive oil | 2 tablespoons extra-virgin olive oil plus 2 tablespoons tahini | tahini adds creaminess and nutty flavor while reducing overall oil content and saturated fat by 30 percent |
| regular bread cubes | toasted chickpea bread or legume-based bread | legume-based breads provide additional plant protein and fiber, creating more stable blood sugar response |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 298 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 480mg |
| Carbohydrates | 44g |
| Fiber | 6g |
| Sugar | 6g |
| Protein | 10g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
