How to Make Panzanella Salad
If you’re looking for a hearty and delicious salad that will satisfy your cravings. Look no further than this Panzanella Salad recipe with a cheesy Vincenzo’s Plate twist. Furthermore, the combination of tomatoes and bread make this salad a filling meal.
Moreover, with the addition of creamy and tangy cheese, it takes this classic Italian dish to a whole new level of flavour. Whether you’re a fan of salads or looking to try something new, this Panzanella Salad recipe is sure to become a favourite in your kitchen.
So grab your ingredients and get ready to enjoy a delicious and nutritious meal that’s both easy to make and full of flavour.
Watch Panzanella Salad video recipe:
How to Make PANZANELLA SALAD Like an Italian
Vincenzo’s Top Tip To Make Panzanella Salad
Creating my own way
I wanted to create a Panzanella Salad Recipe “My Way” using my own twist so I used baked ricotta as it is salty and adds a rustic texture to the dish.
Use stale bread
Stale bread works best in this recipe, as it will absorb the flavors of the dressing and the juicy tomatoes without getting too soggy. If you don’t have stale bread, you can dry it out in the oven for a few minutes.
Cut the bread into bite-sized pieces
Make sure to cut the bread into small, bite-sized pieces so that it is easy to eat and mixes well with the other ingredients.
Use fresh, ripe tomatoes
Tomatoes are the star of this dish, so make sure to use the freshest and ripest tomatoes you can find. If tomatoes are not in season, you can use cherry tomatoes instead.
Panzanella Salad
Print Recipe
Equipment
- Large salad bowl
- Medium sized knife
- Table spoon
- Chopping-board
- Large rectangular serving plate
Ingredients
- For 4 people:
- 3 Fresh ripe tomatoes
- A bunch of lush green basil
- 1 Garlic clove
- Portion of toasted crisp/stale bread, you might also be able to find some crisp bread crackers at your local green grocer or supermarket
- 150-200 grams Baked ricotta
- Balsamic vinegar
- Balsamic glaze
- Extra virgin olive oil, EVOO
- Salt
- Pepper
- Dried oregano and sage herbs
Instructions
- Break up the bread into small pieces and put it inside the salad bowl.
- Drizzle a generous amount of extra virgin olive oil over the top.
- Pour balsamic vinegar over the top also (as much as you like depending on how strong you enjoy your salad dressing).
- Mix it well using a spoon.
- Cut the green part out of the top of the tomato and slice them into small chunks.
- Remove the skin from the garlic clove and slice it into small pieces.
- Add the garlic to your salad.
- Break off several basil leaves from the bunch and rip them into small strips using your hands adding them to the salad and mix everything together well.
- Add salt and pepper (as much as desired) and 2-3 pinches of dried oregano and sage.
- Mix this through really well with a spoon before adding another few drizzles of extra virgin olive oil and balsamic and mixing again.
- Now, get your piece of baked ricotta and break it in small chunks, adding it straight to the salad, keeping a third of it to the side for later.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Panzanella Salad
To serve your Panzanella Salad, start by pouring it into the middle of a long rectangular serving plate. Next, break chunks of the leftover piece of baked ricotta into the salad, ensuring it looks fluffy and white and sits at the top. This will add a rich, creamy texture to the salad.
Finally, squeeze balsamic glaze over the top, making a swirling pattern that covers the entire salad. Allow the glaze to bleed onto the plate a little bit to add an extra pop of color to the presentation. This will also add a tangy and sweet flavor to the salad, perfectly balancing out the other flavors.
With these finishing touches, your Panzanella Salad is now ready to be served and enjoyed.
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