Panzanella Salad Barefoot Contessa Recipe
Introduction
When tomatoes are juicy and bread is slightly stale, Panzanella salad becomes the perfect way to celebrate summer. The Barefoot Contessa’s take on this rustic Italian dish is as delightful as it is easy to prepare. Packed with crisp vegetables, hearty chunks of bread, and a tangy vinaigrette, it makes a colorful centerpiece for any casual dinner or outdoor gathering.
This salad captures the heart of simple, fresh cooking. The idea is to let each ingredient shine while combining for a deeply satisfying bite. Whether you serve it as a starter or a main dish, this Panzanella recipe is all about flavor and texture. It is hearty without being heavy, and every forkful delivers a balance of crunch, softness, and brightness.
Inspired by the classic Barefoot Contessa version, this homemade Panzanella offers the flexibility to make it your own. From using gluten-free bread to adding extra herbs or tossing in grilled chicken, it is endlessly adaptable. Let’s explore how to bring this beloved salad to your own table.
Ingredients Needed
| Ingredient | Calories (per serving) |
|---|---|
| French bread (4 cups, cubed) | 280 |
| Cherry tomatoes (1 cup) | 30 |
| Cucumber (1 large) | 20 |
| Red bell pepper (1) | 37 |
| Yellow bell pepper (1) | 37 |
| Red onion (1/2, thin sliced) | 23 |
| Basil leaves (1/2 cup) | 5 |
| Olive oil (1/4 cup) | 480 |
| Red wine vinegar (3 tbsp) | 9 |
| Garlic (1 clove, minced) | 5 |
| Salt (1/2 tsp) | 0 |
| Black pepper (1/4 tsp) | 0 |
Total: Approx. 926 calories (entire batch)
Step-by-Step Cooking Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Spread the bread cubes on a baking sheet and drizzle with a tablespoon of olive oil. Toast in the oven for 8 to 10 minutes until golden and crisp.
While the bread is toasting, prep the vegetables. Halve the cherry tomatoes, peel and slice the cucumber, and cut the peppers into bite-sized pieces. Thinly slice the red onion and tear the basil leaves.
In a large bowl, combine the tomatoes, cucumber, peppers, onion, and basil. Add the toasted bread cubes.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Pour the dressing over the salad and toss until everything is evenly coated.
Let the salad sit at room temperature for 30 minutes before serving. This allows the bread to absorb the flavors without becoming soggy.
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Tips for Customizing the Recipe
Use multigrain or gluten-free bread to match dietary needs.
Add mozzarella pearls, feta cheese, or even a handful of capers for extra layers of flavor.
Toss in grilled chicken, shrimp, or tofu for a protein-rich version.
Switch red wine vinegar with balsamic for a deeper, sweeter note.
Add diced avocado or roasted corn for a seasonal twist.
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Nutritional Information
| Nutrient | Per Serving (1 of 4) |
| Calories | 231 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 190mg |
| Carbohydrates | 22g |
| Fiber | 2g |
| Sugar | 3g |
| Protein | 4g |
Values are approximate based on standard ingredients.
Serving Suggestions
Serve as a fresh starter for Italian-themed dinners.
Pair with grilled salmon or steak for a well-rounded main course.
Enjoy with crusty bread and a glass of chilled white wine.
Add to lunchboxes for a flavorful, no-heat meal option.
Present in a large bowl at your next picnic or barbecue.
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Conclusion
Few salads deliver the kind of comforting freshness that Panzanella does. Inspired by the Barefoot Contessa, this version keeps things simple but bold in taste. With crunchy bread, vibrant vegetables, and a zesty dressing, it is everything a good summer salad should be. Try it once and it will quickly become a favorite you return to again and again.