Panzanella with ciabatta as a fresh summer recipe for warm days, barbecues and light cuisine
Summer Recipe

Panzanella with ciabatta

Toasted ciabatta cubes are briefly mixed with tomatoes, cucumber, red onion, basil and red wine vinegar. Add dressing but keep edges; therefore, mix just before serving. Capers, olives or mozzarella expand the panzanella without covering its fresh tomato base.

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Total time 28 min
Calories 410 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Prepare Panzanella with Ciabatta

The bread should absorb the dressing but still retain the edges; therefore, mix just before serving. Toasted ciabatta cubes are briefly tossed with tomatoes, cucumber, red onion, basil and red wine vinegar. Capers, olives or mozzarella expand the panzanella without covering its fresh tomato base.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Panzanella with ciabatta

Toasted ciabatta cubes are briefly mixed with tomatoes, cucumber, red onion, basil and red wine vinegar. Add dressing to the bread but keep the edges; therefore, mix just before serving.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Ciabatta: dice. Tomatoes: cut into pieces. Cucumber: cut into slices. Red onion: cut into rings.

  2. 2

    Prepare

    Toasted ciabatta cubes are briefly tossed with tomatoes, cucumber, red onion, basil and red wine vinegar.

  3. 3

    Check for doneness

    The bread should absorb dressing but still retain edges; therefore, mix just before serving.

  4. 4

    Serve

    Mix the toasted ciabatta and tomatoes until the bread has enough juice to absorb but still has bite. Add the basil and olive oil immediately before serving.

Kitchen know-how

Tips for Panzanella with ciabatta

Important for Panzanella with Ciabatta

The bread should absorb dressing but still retain edges; therefore, mix just before serving.

Variations

How to adapt this recipe

Capers, olives or mozzarella expand the panzanella without covering its fresh tomato base.

Nutrition per serving

410kcal
48.0 gCarbohydrates
11.0 gProtein
19.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Panzanella with ciabatta

Weigh the ciabatta, prepare the tomatoes and cucumber separately, then start the main cooking process for Panzanella with ciabatta.

The bread should absorb dressing but still retain edges; therefore, mix just before serving.

Cool Panzanella covered with ciabatta. Important for the texture: the bread should absorb dressing but still retain edges; therefore, mix only shortly before serving.

Capers, olives or mozzarella expand the panzanella without covering its fresh tomato base.

Keep cooking

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