Panzanella Recipe

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is often less expensive.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder taste, while white onion is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Remove the crust from stale bread and slice it into pieces.

Soak the sliced bread in a mixture of water and vinegar.

Slice red onion and place it in ice water with a little salt and vinegar to reduce the onion flavor.

Cut cucumber into slices and add them to a large bowl.

Cut ripe tomatoes into pieces, optionally removing some seeds, and add them to the bowl with the cucumber.

Drizzle olive oil and salt over cherry tomatoes and place them in the oven.

Toast the cherry tomatoes in the oven until they gain flavor.

Squeeze excess water from the soaked bread and add it to the bowl with cucumbers and tomatoes.

Add the soaked and squeezed bread to the bowl along with the drained red onions.

Drizzle olive oil over the mixture and stir to combine.

Add caramelized cherry tomatoes to the mixture.

Tear fresh basil leaves and add them to the salad, mixing gently.

Taste the salad and adjust vinegar and seasoning if necessary.

Serve the panzanella salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary