Rome is a complex city. The food, however, is surprisingly simple. Evolving from ancient times through the Renaissance to more modern cuisine, Roman cooks have always revealed their ability to make even a basic plate of buttered pasta taste like a four-star dish. Italian cuisine might appear intimidating, but the main difficulty is pronouncing the dish names correctly. If you prefer a straightforward salad recipe, we have an excellent option for you: the Panzanella Salad. Here are the steps to create a flawless version of this dish.
Panzanella Salad
In this traditional salad, the croutons are the star. Each mouthful tastes like a hearty Italian sandwich made with large chunks of toasted bread.
Serves 8–12
Prep time: 25 minutes
Inactive cook time: 30 minutes
Ingredients
4 tablespoons of olive oil
1 loaf of crusty bread, cut into 1-inch cubes (yield 6 cups)
Kosher salt
1 cucumber, peeled, seeded, and sliced
2 tomatoes, seeded and cut into cubes
1 small red onion, thinly sliced
1/4 cup fresh basil, coarsely chopped
1/2 cup small pitted black olives
Vinaigrette:
1/4 cup sherry vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Procedure
In a large sauté pan, heat oil and add cubed bread. Cook over low heat, tossing often, until golden brown. Remove from pan and salt immediately.
Make the vinaigrette: Mix the vinegar, garlic, and mustard. Slowly whisk in the olive oil until the vinaigrette comes together and thickens. Season to taste.
Add the tomato, cucumber, onion, basil, olives, and toasted bread in a large bowl. Toss with the vinaigrette and adjust the seasoning. Allow the salad to sit at room temperature for about 30 minutes before serving.
If you liked our Panzanella Salad recipe, check out:
Crostini with Old Bay Crab Salad
