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Quick and Easy Panzanella Salad (Bread Salad)

Panzanella Salad is a classic Italian bread salad that is perfect for year-round. The basic and most common salad recipe is made with fresh tomatoes, cucumbers, onions, and bread that has been soaked in water or broth. The salad is then dressed with a simple vinaigrette made with olive oil, vinegar, and herbs.

Panzanella is a quick and easy salad to make, and it is a great way to use up leftover bread. It is also a very versatile salad, and you can add or remove ingredients to your liking. For example, you could add other vegetables such as bell peppers, grilled eggplant, or zucchini. You could also add cheese such as mozzarella or feta.

Panzanella Salad is a superb side dish that is both budget-friendly and easy to prepare and is the perfect accompaniment for this Roasted Chicken recipe.

Roast Chicken with Bread Salad

The ingredients for the Panzanella Salad:

Although this is a recipe that has been inspired by the Food & Wine Annual 2015 Cookbook, there are many variations you can come up with. For example, the recipe has red wine vinegar; if unavailable, it can easily be substituted with sherry vinegar, a fruity and pleasant taste. Two other ingredients on the list are peasant bread and Kirby cucumbers.

It is not necessary to use peasant bread. Any 1-day old crusty bread you like will do. As far as Kirby cucumbers, that all depends on your budget, but regular or English cucumbers will also work.

Extra-virgin olive oil: This is the main fat in the salad, and it adds a rich flavor.

Red wine vinegar or sherry vinegar: This adds a bit of acidity to the salad and helps to balance the flavors.

Kosher salt and pepper: These are basic seasonings that enhance the flavor of the salad.

Day-old pheasant bread cut into 3/4 inch cubes (or any crusty bread): The bread should be stale so that it can absorb the dressing without becoming soggy.

Tomatoes: Use ripe, flavorful tomatoes for the best results.

Kirby cucumber or English cucumber: These cucumbers are less watery than regular cucumbers and they add a nice crunch to the salad.

Scallions (optional): Scallions add a bit of onion flavor to the salad without being too overpowering.

Torn basil leaves (optional): Basil adds a fresh, herbaceous flavor to the salad.

panzanella salad, bread salad or stuffing

A simple bread salad made with sherry vinegar instead of red wine vinegar to be served with roast chicken. A perfect Sunday meal idea!. This bread salad is suggested to be served as a whole meal Roasted Chicken with Bread Salad.

How to prepare the salad

  1. Cut the day-old bread into 3/4-inch cubes and place in a bowl.
  2. Slice or cut all of the vegetables and place them in the same bowl with the bread.
  3. Whisk together the olive oil, vinegar, salt, and pepper in a large bowl.
  4. Pour the vinaigrette over the bread and vegetable mixture and toss to combine.
  5. Let the salad sit for at least 30 minutes before serving so that the bread can absorb the dressing.
  6. Serve the panzanella salad at room temperature or chilled with roast chicken for a complete Sunday meal.

This bread salad is a delicious and refreshing salad that is perfect for a summer meal. It is also a very healthy salad, as it is packed with vitamins, minerals, and antioxidants. Some of the benefits of making panzanella salad include:

  • It is a good source of vitamins and minerals. Panzanella salad is a good source of vitamins A, C, and K, as well as potassium and magnesium. These vitamins and minerals are essential for good health, and they can help boost your immune system, protect your cells from damage, and regulate blood pressure.
  • It is a good source of antioxidants. Panzanella salad contains various antioxidants, including lycopene, beta-carotene, and vitamin C. Antioxidants help protect your cells from damage caused by free radicals. Free radicals are unstable molecules that can damage cells and lead to diseases such as cancer and heart disease.
  • It is a low-calorie salad. Panzanella salad is a low-calorie salad, making it a good choice for people trying to lose or maintain a healthy weight.
  • It is a versatile salad. Panzanella salad can be made with various ingredients so that you can customize it to your own taste. For example, you can add different types of vegetables, cheese, or protein to the salad.

Here are some of the varieties of bread salad:

  • Classic panzanella salad: This is the traditional panzanella salad, and it is made with tomatoes, cucumbers, onions, and bread.
  • Caprese panzanella salad: This variety of panzanella salad includes mozzarella cheese and basil.
  • Greek panzanella salad: This variety of panzanella salad includes feta cheese, olives, and cucumbers.
  • Grilled chicken panzanella salad: This variety of panzanella salad includes grilled chicken or shrimp.
  • Quinoa panzanella salad: This variety of panzanella salad is made with quinoa instead of bread.

No matter what variety of panzanella salad you choose, you are sure to enjoy a delicious and healthy meal.

Bread Salad served with Roast Chicken

A quick, easy and budget friendly side dish.
5 from 1 vote
Prep Time 20 minutes
Total Time 5 minutes
Course Salad, Salads and Veggies, Side Dish, Side Dishes
Servings 4
Calories 447 kcal

Ingredients
  

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar or sherry vinegar
  • Kosher salt and pepper to taste
  • 9 oz day-old pheasant bread cut into 3/4 inch cubes 6 cups (or any crusty bread)
  • 3 tomatoes or combination of different color heirloom tomatoes
  • 2 Kirby cucumber or English cucumber sliced
  • 1 scallions sliced thin, optional
  • 1/2 cup torn basil leaves optional

Instructions
 

  • Cut the day-old bread into 3/4-inch cubes and place in a bowl.
  • Slice or cut all of the vegetables and place them in the same bowl with the bread.
  • In a large bowl, whisk together the olive oil, vinegar, salt, and pepper.
  • Pour the vinaigrette over the bread and vegetable mixture and toss to combine.
  • Let the salad sit for at least 30 minutes before serving so that the bread can absorb the dressing.
  • Serve the panzanella salad at room temperature or chilled, with roast chicken for a complete Sunday meal.

Notes

Bread Salad to be served with Roast Chicken.
Roast Chicken with Bread Salad recipe

Nutrition

Calories: 447kcalCarbohydrates: 40gProtein: 8gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 404mgPotassium: 541mgFiber: 3gSugar: 8gVitamin A: 1114IUVitamin C: 18mgCalcium: 109mgIron: 3mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword 15 minutes meal, bread salad, Easy Meal, panzanella
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

2 Comments

  1. I was unable to post a coment on the Zulay Kitchen Lemon Lime Squeezer so I am posting here. The recipe looks yummy, I will try.

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