Panzanella Salad Recipe

Prep in: 30 mins
Cook in: 20 mins
Ready in: 50 mins
I Want To Show You How To Make A Panzanella Salad Panzanella Salad.


  • Red Bell Pepper
  • Pepper
  • Salt
  • Red Onions
  • Freash Cucumber
  • Garlics Cloves
  • Some Stale Bread
  • Olive Oil
  • Balsamic Vinegar
  • Dried Oregano
  • Tomatoes



We get started you’re going to need some red bell pepper fresh cucumber red onion tomatoes garlic cloves some stale bread extra virgin olive oil balsamic vinegar salt salt pepper dried oregano and fresh basil those are your ingredients not traditionally it’s really most mostly tomatoes and red onion and sometimes a red bell pepper but I really like the addition of the cucumber I think it’s crisp I think it’s fresh and I absolutely love it and everywhere I’ve ever had it at a restaurants around here they’ve had it with cucumber and I really like it so first thing you’re going to do and get a grill pan nice and hot to toast our bread which is the first order of business and this is stale bread and this is a turbot that you can either use a Chobot down you can use a baguette whatever you’d like and you’re going to cut this into pretty thick slices like that because if they weren’t any thinner we’re not going to get big tubes out of it.


So, I’m just going to cut it like that just going to drizzle a little bit of the extra virgin olive oil on both sides of the bread and I’m gonna let this sit here for just a minute for that bread to soak up the olive oil while my real preheat sunny way because. I didn’t bring it early enough okay so now I’m going to get on to chopping my vegetables and I’m using my wood stove knife because you guys have asked about it and they’re super super sharp.I love these knives I definitely recommend them you can’t go wrong with them.I mean they really do cut like like butter look at that and now I’m going to cut my vegetables and big chunks like that big bite-size piecesI kind of want everything to be about the same size when it comes to the tomatoes though.I’m going to cut the tomatoes in big wedges because that’s just how,I like it you can cut them however you want but that’s how I prefer to cut it now we pretty much have the pepper done and now we’re going to move on to the cucumber I’m going to use the entire cucumber however I’m not going to use any of the peel. I don’t like it I think it’s bitter so, I’m going to take most of it off well pretty much all of it off a little bit like that shows through that’s fine.


We’re going to make sure to de-seed the cucumber because cucumbers hold a lot of seeds and seeds are fully water so,that’s going to do two things it’s going to make me burp because every time.I eat these little seeds and makes me burp and number two it’s going to make us our salad watery which we don’t want you can remove them with a spoon or you can do it like.I’m doing and just cut into them like a v-shape kind of like that right along them be careful that because if,you’re using a sharp knife you might hurt yourself and get rid of the seeds most of them out and I’m going to cut this as well into big chunks just like that it’s kind of like.I said you want everything to be about the same size.I just cut my tomato in half and now I’m just snipping off there that little piece and then.


I’m going to cut these in big wedges.I love like different shapes and thin salads and things like that but just making sure they’re relatively all the same size so this is going to be really delicious and really pretty to look at as well if,I could find heirloom tomatoes in my supermarket which I sometimes can which are like all different color Tomatoes purple orange yellow they’re delicious and really pretty if,I could find those then. I’d definitely add them to the salad because you know they’re delicious and they’re pretty but I couldn’t so some fresh tomatoes on the vine are going to have to do just put those right in there and next we’re going to work on our red onion.which we’re not going to use the entire red onion. I’m going to use about half of one oops this will work it’s a little bit less than a half but the reason why I’m not using a whole right onion is because it would be just entirely too strong.

5I don’t want to I don’t want to onion to overwhelm everything else cut that into little cubes like so separate them as you put them into your salad now.I’m just going to leave this alone while.I just take my bread to the grill and all I’m gonna do is grilling for about two minutes on each side just so it gets nice grill marks and I’m going to remove it and I’ll show you what the next step is going to be just took my bread off the grill and now immediately you want to rub one side of it with the garlic clove this is just one garlic clove no need to mince it just peel it and the reason I’m only doing one side is because if,I were to do both sides it would be a little bit of a whelming so this is going to be plenty so,I’m just going to like a set Syd not stat sit right there just for a few minutes.while I dress my salad now all I did is take some fresh basil leaves and I cut the big leaves in half and let the small little leaves just as is and now I’m going to drift to drizzle ha the sprinkle over some dried oregano and then season it with salt and pepper now there’s no lettuce in this it’s just mostly vegetables and then the bread but I love the addition of basil.


I think it’s fantastic and when that HAP Briggs the basil you can immediately smell it and it’s to die for stop drizzle it with a couple tablespoons of extra-virgin olive oil and yes,I do say a couple tablespoons because you know you’re going to need quite a bit of vinaigrette to soak up you know that bread to soak up and it’s much vinegar as you want I like to do equal parts because I really like things vinegary and sharp but you know if,you don’t need a little bit less if, you do you can add as much as.I’m adding I’m just talking this like that I’m gonna just give this a quick little taste I’m gonna taste a cucumber piece that’s good hmm really really good okay,I’m just gonna cut my bread now, I’m going to cut my bread into large chunks because that’s the way it should be I’m going to add them directly to the salad bowl there we go and I’m going to do is toss this really whoop bread overboard toss this really well until the vinaigrette is coating to bread why does the bread keep jumping out of the bowl.Video