This easy Pioneer Woman Panzanella Salad is a refreshing and nutritious dish perfect for any meal. With crispy bread, juicy tomatoes, and a tangy dressing, it’s a simple, flavorful option. You can customize it with your favorite veggies, making it a versatile and delicious choice for lunch or dinner.
Ingredients Needed
- 1 loaf very crusty Italian bread
- 1/4 cup olive oil, plus more for drizzling on the bread
- 1 English cucumber, halved, seeded, and sliced
- 6 assorted tomatoes, cut into wedges
- 1/2 red onion, very thinly sliced
- 1 tablespoon red wine vinegar
- Kosher salt and ground black pepper, to taste
- 25 basil leaves, chiffonade (thinly sliced), plus more to taste
- Parmesan shavings
How To Make Panzanella Salad
- Preheat the oven: Set the oven to 275°F (135°C).
- Prepare the bread: Cut the bread into 1-inch cubes and place them on a baking sheet. Drizzle lightly with olive oil. Bake for 20-25 minutes to crisp the bread without toasting it. Remove from the oven and let it cool.
- Combine the vegetables and bread: In a large bowl, add the cooled bread, cucumber, tomatoes, and onion.
- Make the dressing: In a small jar, combine 1/4 cup olive oil, red wine vinegar, salt, and pepper. Shake well to mix.
- Toss the salad: Pour the dressing over the salad mixture and toss gently. Add the basil and parmesan shavings, tossing again to combine.
- Rest the salad: Cover and let the salad sit at room temperature for 1 to 2 hours for the flavors to meld.
- Serve: Sprinkle with additional salt and pepper before serving.
Recipe Tips
- Use crusty, day-old bread: Fresh bread can become too soggy. Stale or crusty bread works best because it soaks up the dressing without falling apart.
- Let the salad rest: For the best flavor, let the salad sit at room temperature for 1 to 2 hours. This allows the bread to absorb the dressing and vegetables to marinate.
- Customize with veggies: Feel free to add other vegetables like bell peppers or olives for extra flavor and texture.
- Chill the dressing: Let the olive oil and vinegar dressing sit for a bit before adding it to the salad. This helps the flavors combine and taste even better.
- Season generously: Don’t skimp on the salt and pepper. It helps bring out the natural flavors of the vegetables and bread.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover Panzanella Salad in an airtight container in the fridge for up to 2 days.
- Reheat: leftover Panzanella Salad is best served at room temperature. If desired, warm the bread cubes in the oven at 275°F for 5-10 minutes. Avoid reheating the whole salad.
Nutrition Facts
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 340mg
- Potassium: 350mg
- Total Carbohydrate: 24g
- Dietary Fiber: 3g
- Sugars: 5g
More Pioneer Woman Recipes:
Pioneer Woman Panzanella Salad
Description
This easy Pioneer Woman Panzanella Salad is a refreshing and nutritious dish perfect for any meal. With crispy bread, juicy tomatoes, and a tangy dressing, it’s a simple, flavorful option. You can customize it with your favorite veggies, making it a versatile and delicious choice for lunch or dinner.
Ingredients
Instructions
- Preheat the oven: Set the oven to 275°F (135°C).
- Prepare the bread: Cut the bread into 1-inch cubes and place them on a baking sheet. Drizzle lightly with olive oil. Bake for 20-25 minutes to crisp the bread without toasting it. Remove from the oven and let it cool.
- Combine the vegetables and bread: In a large bowl, add the cooled bread, cucumber, tomatoes, and onion.
- Make the dressing: In a small jar, combine 1/4 cup olive oil, red wine vinegar, salt, and pepper. Shake well to mix.
- Toss the salad: Pour the dressing over the salad mixture and toss gently. Add the basil and parmesan shavings, tossing again to combine.
- Rest the salad: Cover and let the salad sit at room temperature for 1 to 2 hours for the flavors to meld.
- Serve: Sprinkle with additional salt and pepper before serving.
Notes
- Use crusty, day-old bread: Fresh bread can become too soggy. Stale or crusty bread works best because it soaks up the dressing without falling apart.
- Let the salad rest: For the best flavor, let the salad sit at room temperature for 1 to 2 hours. This allows the bread to absorb the dressing and vegetables to marinate.
- Customize with veggies: Feel free to add other vegetables like bell peppers or olives for extra flavor and texture.
- Chill the dressing: Let the olive oil and vinegar dressing sit for a bit before adding it to the salad. This helps the flavors combine and taste even better.
- Season generously: Don’t skimp on the salt and pepper. It helps bring out the natural flavors of the vegetables and bread.
Pioneer Woman Panzanella Salad