This Giada De Laurentiis Panzanella, or what some might call a bread salad, is a refreshing and delicious summer salad. You can easily whip it up using ciabatta, ripe tomatoes, fresh basil, red wine vinegar, and extra-virgin olive oil.

To make Giada Panzanella, start by soaking capers and grilling chunks of stale ciabatta. The tomatoes need a quick blanch and peel, then it’s all tossed in a savory vinaigrette. Let it meld for an hour before serving.

Give this Giada Panzanella a whirl and let me know how it goes. Simple ingredients, straightforward steps—perfect for any kitchen rookie!

Giada De Laurentiis Panzanella Ingredients

• 1/4 cup of drained capers
• 2 tablespoons plus 1/4 cup of red wine vinegar
• 12 ounces of ciabatta or other country-style white bread, 2 to 3 days old
• 2 tablespoons plus 2/3 cup of extra-virgin olive oil
• 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
• 1 clove of garlic, minced
• Salt and freshly ground black pepper to taste
• 1/2 cup of thinly sliced fresh basil leaves
• 1 cup of drained roasted red bell pepper strips
• 1/4 cup of pitted kalamata olives, halved lengthwise
• Fresh basil sprigs, for garnish

How To Make Giada De Laurentiis Panzanella Recipe

1. Soak the Capers: Start by soaking the capers in 2 tablespoons of vinegar for 10 minutes; drain them.
2. Prep the Bread: Remove the crust from the bread, slice it into 2-inch pieces, and grill. Brush each side with about 2 tablespoons of olive oil. Once grilled, tear or cut the bread into 1-inch cubes.
3. Blanch the Tomatoes: Plunge the tomatoes into boiling water for just 10 seconds. Immediately cool them in ice water, then peel, halve, and de-seed. Chop into 1-inch cubes.
4. Mix the Dressing: In a large bowl, whisk together 2/3 cup olive oil, 1/4 cup vinegar, and minced garlic. Season with salt and pepper.
5. Combine the Salad: Add the bread cubes, chopped tomatoes, and sliced basil to the dressing. Toss everything to coat.
6. Layer the Salad: In a 13x9x2-inch dish, layer half the bread mixture. Add half the roasted peppers, capers, and olives on top. Repeat with the remaining ingredients.
7. Let It Marinate: Let the salad sit at room temperature to allow the flavors to meld, at least an hour.
8. Garnish and Serve: Add fresh basil sprigs just before serving.

Can I use fresh bread instead of stale for the Panzanella?

Absolutely not! The key to a perfect Panzanella is using bread that’s a few days old. Fresh bread will get too soggy when you mix it with the dressing. Stick to stale bread to keep the texture just right.

Recipe Tips

• Bread Choice Matters: Go for ciabatta or sourdough if you can’t find the original recipe’s recommendation; their crispy crusts and airy interiors soak up the dressing without turning mushy.
• Tomato Tips: Use a mix of heirloom tomatoes for a splash of color and a burst of flavor, making your dish a visual and taste sensation.
• Vinegar Variance: Experiment with different types of vinegar like balsamic or apple cider for a subtle twist on the traditional tang of red wine vinegar.
• Herb Mix-Up: Feel free to throw in some chopped cilantro or parsley if basil isn’t your herb of choice; it keeps the salad fresh but adds a new flavor profile.

Recipe Variations

• Add Protein: Toss in some grilled chicken strips or mozzarella balls to turn this side dish into a hearty main course; it’s perfect for those who want a bit more oomph in their meal.
• Veggie Boost: Amp up the vegetables by adding diced cucumbers, red onions, or even some charred corn for a sweet crunch that contrasts beautifully with the soft bread.
• Cheese Swap: Swap out the mozzarella for feta or goat cheese for a creamier texture and a tangy kick that really makes the flavors pop.
• Spice Things Up: Sprinkle some red pepper flakes or drizzle a bit of chili oil over the top before serving to add a bit of heat for those who like it spicy.

What To Serve With Panzanella

Serve your Panzanella with grilled chicken breast, seared scallops, roasted lamb chops, artichoke hearts, and cucumber raita.

You can also pair it with baked salmon, and charred asparagus for a delightful meal experience.

How To Store Leftover Panzanella

In The Fridge:

Store leftover Panzanella in an airtight container in the fridge. It’s best to enjoy it within 24 hours as the bread will continue to soak up the dressing, which may make it soggy.

In The Freezer:

Panzanella should not be stored in the freezer. The texture of the bread and fresh vegetables will deteriorate, leading to a mushy and unappetizing dish once thawed.

Check out More Giada Recipes:

• Giada Candied Lemon and Arugula Salad
• Giada De Laurentiis Chicken Pastina Soup
• Giada De Laurentiis Baccala Salad