With the arrival of warm days, salads return to the spotlight. Here is a bright Italian favorite: Panzanella Salad. Some people compare panzanella, sometimes called panmolle, to gazpacho because they share similar ingredients. But the idea is different. The fusion of bread with ripe tomatoes becomes a vibrant salad rather than a soup when prepared in this Italian style.
The key distinction lies in how the ingredients are combined and how they are enjoyed. Panzanella is a salad that blends textures without mashing everything together, often featuring bread as a toasted or softened component with juicy tomatoes at the heart of the dish. The primary players are bread and tomatoes, enhanced by complementary greens and aromatic herbs.
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If curiosity leads you to the Panzanella recipe, here is a straightforward way to make it. It is a simple, approachable dish. It is likely to be a hit with the whole family.
Panzanella Salad Ingredients
- About 250 grams of day-old bread, torn into bite-sized pieces
- 1 onion, any favorite variety, sliced or finely diced
- 5 ripe tomatoes, chopped
- 1 cucumber, diced
- Fresh basil leaves, torn into small pieces
- Olive oil, to dress generously
- Salt and pepper to taste
- Vinegar of choice to brighten the flavors
Preparation of panzanella salad
Begin by breaking the bread into small chunks and placing them in a bowl. Lightly moisten the bread with water to soften it, aiming for a just-damp texture rather than a soggy mix. Dice the tomatoes into small squares and add them to the bowl. The tomatoes release sweet juices that mingle with the bread as the dish rests.
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Slice the onion into thin slivers and tuck them into the mix. Chop the cucumber and scatter in the basil leaves. When all components are assembled, season with salt and pepper, drizzle with olive oil, and add a touch of your chosen vinegar. Chill in the refrigerator to allow flavors to meld. A light rest makes the dish more refreshing before serving.
As you can see, this is a very simple salad that can serve as a first course or accompany a main dish for lunch. The flavor evokes gazpacho, yet the texture remains distinctly crusty and hearty, offering a different kind of summer sensation.
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With summer in full swing, the gastronomy section gathers dishes designed to keep cool while remaining easy to prepare and delicious. Salads shine in warm weather, and one standout is a chickpea salad with cod, complemented by a bright lemon tart that uses just a few pantry staples and comes together in moments. This combination is ideal for busy days when simplicity wins. The lemon tart provides a crisp finish with minimal effort, perfect for sunny afternoons. These selections showcase how light, flavorful ingredients can come together to create satisfying meals without fuss. Each recipe emphasizes fresh ingredients, balanced textures, and straightforward steps that busy cooks can follow with confidence. The goal is to offer accessible summer options that nourish without keeping anyone tethered to the kitchen, all while capturing the spirit of the season.