Panzanella In a Jar

Panzanella is a colorful and hearty Italian salad that puts to good use juicy tomatoes and stale bread with the addition. My take on this classic is perfect to meal prep ahead a day or two before. Use up your old baguette!

Prep Time

5 mins

Cook Time

10 mins

INGREDIENTS

For the Salad:

• 1 slice of stale bread (or gluten free bread/croutons*)
• ⅔ pound cherry tomatoes - sliced in half
• ½ red onion
• 10 large basil leaves
• 2 tablespoon black olives
• 1 can (15 oz) chickpeas - drained

For the Dressing:

• 1 tablespoon extra virgin olive oil
• 3 tablespoon red wine vinegar
• 6 tablespoon water
• ½ teaspoon dried oregano - plus extra for garnish
• ½ teaspoon fine sea salt
• Freshly ground black pepper - to taste

Optional Ingredients**:

• 1 T shredded parmesan or crumbled feta cheese
• 2 sundried tomatoes
• 1 teaspoon caper
• 1/2 cucumber
• 1/2 red or yellow pepper

INSTRUCTIONS

To Eat Right Away:

1. Prepare the dressing: In a bowl, combine the olive oil, vinegar, oregano, water, salt, and black pepper to taste. Whisk until combined.
2. Prepare the bread: If you have stale bread (at least 2-3 days old), simply cut it into cubes. If you only have fresh or gluten free bread, toast it in the oven or in a toaster for a couple of minutes, until it becomes golden in color. Gluten free bread should be crispier and in bigger chunks, or try GF croutons. You may have to experiment with textures.
3. Prepare the salad: Thinly slice the onion, cut the tomatoes in half (or quarters if they are big) and place in a bowl with the chickpeas. Add the black olives (I used kalamata olives) and the bread cubes. Pour the dressing all over the salad and mix well.
4. Sprinkle the basil leaves all over and let it rest for a minimum of 20 minutes (but ideally a couple of hours) before serving.

Panzanella in a jar for later:

1. Prepare the dressing: In a bowl, combine the olive oil, vinegar, oregano, water, salt, and black pepper to taste. Whisk until combined.
2. Prepare the bread: if you have stale bread (at least 2-3 days old), simply cut it into cubes. If you only have fresh bread, toast it in the oven or in a toaster for a couple of minutes, until it becomes golden in color.
3. Layer the salad: add the onions at the bottom of the jar, then the chickpeas, followed by the chunky bread pieces, and the chopped tomatoes. Pour the dressing over the salad. Add the basil leaves on top, close the jar and place in the fridge.
4. You can meal prep this salad for up to 2-3 days in advance.
5. When you are ready to eat panzanella, just pour to a plate/bowl, mix it well and dive in. Add a tiny squeeze of lemon and your favorite oil if the salad seems at all dry. Salt and pepper and a sprinkle of parmesan or feta can’t hurt.

NOTES

**Other ingredients: The amazing thing about panzanella is how versatile it can be. You can add or substitute so many other ingredients to personalize it. Be creative!

Onion: If you find the taste too pungent, you can let it rest in water for 10-15 minutes before adding it to the salad.

How long in advance you can meal prep this salad?: You can meal prep this salad up to 2 days in advance. Any longer and the tomatoes might lose their freshness.