ZOJIRUSHI
facebook twitter youtube
RECIPESarrowBreadmakersarrowSummer Panzanella
Summer <i>Panzanella</i>
  This bread salad recipe originates in Tuscany, Italy. Zojirushi recommends it for a nice and easy lunch dish during the hot summer.

Ingredients (serves 4-6):

  • 1/2 loaf day-old dried baguette or other hard bread (about 6 oz.)
  • 3 tomatoes (about 1 lb.)
  • 1/4 red onion
  • 1 yellow bell pepper, seeded
  • 1 English cucumber
  • 10 fresh basil leaves

For Vinaigrette:

  • 1/2 cup extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 2 Tbsp. red-wine vinegar
  • 2 tsp. finely grated lemon zest
1

Cut tomatoes into large chunks, thinly slice onion, cut seeded yellow bell pepper into 1 inch cubes, seed and slice cucumber into 1/2 inch thick slices, and cut basil leaves into 1/4 inch thick ribbon. Set aside.

2

Place the bread whole in a large bowl with water (not included in the ingredients) and soak for 2 minutes per side. (Skip this process if using fresh bread.)

3

Squeeze out water from soaked bread, cut into 1 inch cubes or tear into bite-size pieces.

4

In a large bowl, whisk together all vinaigrette ingredients.

5

Add bread and all other ingredients from step 1 into the vinaigrette bowl and toss to coat well, then leave at room temperature for about 30 minutes.

6

Serve at room temperature or chilled. This recipe may be made up to a day in advance, but refrigerate after leaving at room temperature for 30 minutes.

Printable Page