Panzanella Salad - Recipe by Laura Vitale - Laura in the Kitchen Episode 178

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber while day-old bread is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits, while vegetable oil is cost-effective.

Preheat a grill pan until hot.

Cut stale bread (ciabatta or baguette) into thick slices.

Drizzle olive oil on both sides of the bread and let it sit for a minute.

Chop red bell pepper, cucumber, and tomatoes into big bite-sized pieces, cutting tomatoes into wedges.

Peel the cucumber and remove the seeds to avoid a watery salad, then cut into chunks.

Chop half of a red onion into small cubes and separate the pieces.

Grill the bread for about 2 minutes on each side until grill marks appear.

Rub one side of the grilled bread with a peeled garlic clove.

Cut fresh basil leaves in half and sprinkle dried oregano over the chopped vegetables in a bowl.

Season the vegetables with salt and pepper, then drizzle with a couple tablespoons of olive oil and balsamic vinegar to taste.

Cut the grilled bread into large chunks and add to the salad bowl.

Toss the salad well to coat the bread with the vinaigrette.

Let the salad sit for about an hour before serving to allow the bread to soak up the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary