Tips to Make the Best Panzanella Salad
Learn tips to make this easy and perfect summer salad!
What is Panzanella?
• Panzanella is a rustic, Italian bread salad from Tuscany using day-old bread, fresh tomatoes, and basil.
• My version adds peaches for sweetness and burrata for creaminess!
Tip #1: Use Stale, Crusty Bread
• Day-old, crusty bread like sourdough or a baguette make the best croutons.
• Crusty bread will soak up the vinaigrette, but will not cause a soggy salad.
Tip #2: Tear Apart the Bread
• When you make your croutons, tear apart the bread for irregular shapes and sizes!
• This will lead to more uneven, crispy textures.
Tip #3: Use Fresh Ingredients
• Use the freshest ingredients you can find for the best Panzanella.
• Local, homegrown, or farmer's market produce will bring brightness and acidity to your salad.
Tip #4: Season and Taste
• As you make your salad and vinaigrette, season with salt/pepper to taste.
• Depending on the ripeness of your produce, you may need to brighten with a squeeze of lemon.
Tip #5: Let the Salad Rest for 30 Minutes
• Letting Panzanella rest for at least 30 minutes will give the salad time to soak up the vinaigrette and to let the flavors meld together.
Get this full Panzanella recipe with detailed visual guide and other sourdough recipes on SourdoughBrandon.com