Side Panzanella Recipe

Name: Lusi YYC Italian Kitchen & Pizzerias Side Panzanella Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups stale country baguette or rustic bread, cut into 1-inch cubes; 2 tbs extra-virgin olive oil (for toasting bread); 2 cups ripe tomatoes, cut into 1-inch pieces (heirloom or vine-ripened); 1 cup cucumber, peeled if desired and cut into 1/2-inch slices or half-moons; 1 small red or sweet onion, thinly sliced; 1 cup fresh basil leaves, torn; 1 tsp capers, drained; 0.5 cup Kalamata or mixed olives, pitted and halved (optional); 0.25 cup shaved or chunked Parmesan or Pecorino Romano (optional); 6 tbs extra-virgin olive oil; 3 tbs red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced (about 1 small clove); 0.5 tsp honey or sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp fresh lemon juice (optional, for brightness); 1 tbs extra-virgin olive oil (to drizzle); 0.25 tsp flaky sea salt or finishing salt

Inspired by Lusi YYC Italian Kitchen & Pizzeria

Time30m

Serves4

Make Side Panzanella Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Panzanella Salad

4 cups stale country baguette or rustic bread, cut into 1-inch cubes

2 tbs extra-virgin olive oil (for toasting bread)

2 cups ripe tomatoes, cut into 1-inch pieces (heirloom or vine-ripened)

1 cup cucumber, peeled if desired and cut into 1/2-inch slices or half-moons

1 small red or sweet onion, thinly sliced

1 cup fresh basil leaves, torn

1 tsp capers, drained

1/2 cup Kalamata or mixed olives, pitted and halved (optional)

1/4 cup shaved or chunked Parmesan or Pecorino Romano (optional)

Dressing

6 tbs extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, minced (about 1 small clove)

1/2 tsp honey or sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Finish & Garnish

1 tsp fresh lemon juice (optional, for brightness)

1 tbs extra-virgin olive oil (to drizzle)

1/4 tsp flaky sea salt or finishing salt

Method

Panzanella Salad

Prep the bread

Preheat oven to 400°F (200°C). Toss the cubed bread with 2 tbs extra-virgin olive oil and a pinch of salt on a rimmed baking sheet. Spread in a single layer and toast in the oven for 8–12 minutes, turning once, until golden and crisp but not hard. Remove and let cool slightly.

Prepare vegetables and aromatics

While the bread toasts, cut the tomatoes into roughly 1-inch pieces, slice the cucumber into 1/2-inch rounds or half-moons, and thinly slice the red onion. Tear the basil leaves and drain the capers. If using olives, halve them. Place the tomatoes, cucumber, onion, basil, capers, and olives in a large mixing bowl.

Combine bread and vegetables

Add the warm toasted bread cubes to the bowl with the vegetables so the bread can begin to soak up dressing and tomato juices when dressed. If you prefer a crisper panzanella, add the bread just before serving.

Dressing

In a small bowl or jar, whisk together 6 tbs extra-virgin olive oil, 3 tbs red wine vinegar, 1 tsp Dijon mustard, minced garlic, 1/2 tsp honey (if using), 1 tsp salt, and 1/2 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning and acidity — add the optional 1 tsp lemon juice if you want extra brightness.

Pour the dressing over the bread and vegetable mixture. Toss gently but thoroughly so the bread soaks up the dressing and the tomatoes release some juices to meld the salad. Let the salad sit at room temperature for 10–15 minutes to allow flavors to develop. Toss again before serving.

Finish & Garnish

Taste and adjust salt and pepper. Drizzle 1 tbs extra-virgin olive oil over the top and scatter the shaved Parmesan or Pecorino if using. Finish with a pinch of flaky sea salt. Serve the panzanella as a side immediately, or let sit up to 30 minutes for deeper flavor. Leftovers can be refrigerated up to 1 day but may soften as the bread continues to absorb liquid.