Easy Panzanella

This easy Panzanella salad recipe is not only delicious but also a great way to use up stale sourdough bread.  Packed with olives, capers, ripe tomatoes and basil, it’s the perfect rustic Italian dish to serve on warm summer days.close-up of a bowl of easy panzanella salad with black olives, tomatoes and capers

Before we talk about this GREAT Panzanella salad recipe, I wanted to address something I had asked you on my Facebook page : Namely when you’d wish to start seeing Fall recipes on NEC. Some of you said ‘right now!’ and some others said September. Oh, and one lucky lady said October because…she lives in Hawaii!

As far as I’m concerned, I think that we usually start talking about the next season or holiday way too soon (like starting all the Christmas things in November…) and it kind of ruins the season we’re in.

So I opted for a middle ground and here’s the plan: for the next coming days, I’ll keep posting summer recipes and when September rings in, we’ll slowly but surely transition to more stews, soups, baked dishes and Fall flavors, mmkay? But for now, summer recipes it is!

a small bowl with panzanella salad with some sourdough bread and black olives in the background

Panzanella salad is definitely a celebration of summer. Originally from central Italy – Tuscany to be precise – Panzanella is a bread salad made with tomatoes, onions, olives and basil.

Some also add anchovies, bell peppers or cucumbers. Traditional Italian Panzanella salad is very easy to put together and perfect for those sunny summer days.

It is made with stale sourdough bread, as a way to avoid wasting any food. Once soaked with olive oil and the juices from tomatoes, the bread became soft and edible again.

In this Panzanella salad recipe, I’m not using stale bread but thick toasted slices of sourdough rubbed with garlic and drizzled with olive oil. It reminds me of bruschette and I just love it.

Ideally, once your Panzanella salad is ready, let it rest for thirty minutes at room temperature to let the flavors develop but leave out the bread chunks. You’ll add them only at the last moment to keep their crispy texture. Buon appetito!

Easy Panzanella Salad with black olives and tomatoes served in a white bowl

If you tried this Panzanella Salad recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Easy PanEasy Panzanella - www.notenoughcinnamon.comzanella - www.notenoughcinnamon.com
5 from 1 vote
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Easy Panzanella Salad

This easy Panzanella salad recipe is not only delicious but also a great way to use up stale sourdough bread.  Packed with olives, capers, ripe tomatoes and basil, it's the perfect rustic Italian dish to serve on warm summer days.

Course Salad, Side Dish
Cuisine Italian, Mediterranean
Keyword appetizer, bread salad, easy, for a crowd, Italian, Mediterranean, salad, simple, sourdough, summer
Prep Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 166 kcal

Ingredients

  • 6 tomatoes ripe, cored and quartered *
  • 8 kalamata olives pitted
  • 2 tbsp red onions finely sliced
  • 1/2 tbsp small capers drained
  • 6-8 large fresh basil leaves finely minced
  • 1/4 tsp salt
  • 1/2 tbsp olive oil
  • 2 thick slices of sourdough bread
  • 1 garlic clove cut in half
  • 1 tsp olive oil divided

Instructions

  1. Combine tomatoes, olives, onion, capers, basil and salt in a large bowl. Drizzle with olive oil and toss.
  2. Grill bread until toasted and golden (you can either use a grill, the oven or a toaster). Rub half of a garlic clove on each slice and drizzle them with 1/2 teaspoon olive oil (each). Cut into large chunks.
  3. Let the salad rest for 30 minutes, outside the fridge, to let the flavors develop. When ready to eat, add bread chunks, toss and serve.

Recipe Notes

* It important to use very good quality, fresh and ripe tomatoes because it's the main ingredient.

Nutrition Facts
Easy Panzanella Salad
Amount Per Serving (1 /4th)
Calories 166 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 473mg 20%
Potassium 478mg 14%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 5g
Protein 5g 10%
Vitamin A 32%
Vitamin C 31.4%
Calcium 3.7%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Dairy Free Italian Inspired Recipes Salads Side dishes Summer Recipes Under 300 cal Vegan Vegetarian
2 Comments
  1. Marie, you are lucky to have Christmas stuff start in November (I remember being upset about that stuff starting in November back in 1962). Nowadays, in the US, Christmas stuff starts in October – BEFORE Halloween. That’s what happens when money rules more and more.

  2. I bake a lot of bread, so Panzanella is kind of a staple in our home! I will definitely add some capers next time like you do!

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