Breakfast Panzanella Recipe

Bread: Day-old or toasted bread cubes add a crunchy texture and soak up the dressing nicely.

Tomatoes: Fresh and juicy, they bring sweetness and color to the salad.

Cucumber: Adds a cool, crisp bite that balances the other flavors.

Red onion: Thinly sliced for a mild sharpness that brightens the dish.

Eggs: Fried or poached eggs add protein and a creamy richness when the yolk breaks.

Olive oil: A key ingredient for the dressing, giving the salad a smooth, fruity flavor.

Red wine vinegar: Adds a tangy kick that lifts all the ingredients.

Salt and pepper: Essential seasonings to bring out the best taste in every bite.

One of the key steps in this Breakfast Panzanella Recipe is to toast the bread cubes until they’re golden brown. Toasting the bread gives it a nice crunch and helps it soak up the olive oil and red wine vinegar without turning soggy right away. Here’s how to get that perfect toast on your bread cubes:

1. Heat a dry skillet over medium heat. You don’t need to add any oil because the bread will toast nicely on its own.
2. Add the bread cubes in a single layer. If the pan is too crowded, they won’t toast evenly, so work in batches if you need to.
3. Let them cook for a couple of minutes without stirring, so the bottoms get golden and crispy.
4. Toss or stir the cubes gently to toast the other sides. Keep an eye on them because they can go from golden to burnt quickly.
5. Once all sides look golden and smell toasty, take them off the heat and let them cool a bit before adding to your salad.

Toasting the bread like this makes the texture way better. It adds a little crunch and keeps the bread from getting mushy when mixed with juicy tomatoes and cucumber. Plus, the toasty flavor adds a nice depth to the whole dish.

When I first tried this, I didn’t toast the bread long enough, and the cubes just soaked up the dressing and got soggy fast. Now, I always make sure they’re golden and crisp before mixing everything. It’s a small step that makes a big difference!

• day-old or toasted bread - Substitute with croutons: Croutons provide a similar crunchy texture and can be flavored to enhance the dish.

• day-old or toasted bread - Substitute with pita chips: Pita chips offer a unique texture and can add a different flavor profile to the panzanella.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor to each bite.

• tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a smoky and sweet flavor that complements the other ingredients.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can add a slightly different but pleasant taste.

• cucumber - Substitute with celery: Celery adds a crunchy texture and a fresh, slightly peppery flavor.

• red onion - Substitute with shallots: Shallots have a milder and sweeter taste, which can be less overpowering.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and add a touch of color.

• eggs - Substitute with tofu scramble: Tofu scramble is a great vegan alternative that mimics the texture of scrambled eggs.

• eggs - Substitute with avocado slices: Avocado adds creaminess and healthy fats, making the dish more filling.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it versatile for cooking.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a sweet and tangy flavor that complements the other ingredients.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity with a slightly fruity note.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish an extra kick.

• To store your breakfast panzanella, first ensure that the bread cubes are completely cooled. This prevents them from becoming soggy when stored.
• Place the vegetable mixture (tomatoes, cucumber, and red onion) in an airtight container. Store separately from the bread cubes to maintain their texture.
• Store the bread cubes in a separate airtight container or a resealable plastic bag. Keep them at room temperature if you plan to use them within a day or two. For longer storage, freeze them.
• If you have leftover fried or poached eggs, store them in a separate container in the refrigerator. They should be consumed within 1-2 days for the best quality.
• When ready to serve, reheat the bread cubes in a skillet or oven to restore their crispiness. Combine with the vegetable mixture and top with reheated or freshly cooked eggs.
• For freezing, place the bread cubes in a single layer on a baking sheet and freeze until solid. Transfer to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 3 months.
• To thaw frozen bread cubes, spread them out on a baking sheet and let them sit at room temperature for about 30 minutes. Reheat in a skillet or oven before adding to the vegetable mixture.
• Avoid freezing the vegetable mixture as the tomatoes and cucumber can become watery and lose their texture. Instead, prepare fresh vegetables when ready to serve.
• If you anticipate leftovers, consider preparing only the amount you plan to consume immediately. This ensures the breakfast panzanella remains fresh and flavorful.

• Preheat your oven to 350°F (175°C). Spread the panzanella on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes until the bread cubes are warmed through but not too crispy.

• For a quicker method, use a skillet. Heat a bit of olive oil over medium heat. Add the panzanella and stir occasionally until everything is heated through, about 5-7 minutes.

• If you prefer using a microwave, place the panzanella in a microwave-safe dish. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, stirring halfway through.

• To reheat the eggs, it's best to do them separately. For fried eggs, warm them in a skillet over low heat for 1-2 minutes. For poached eggs, briefly immerse them in hot water for about 30 seconds.

• Skillet: Used to toast the bread cubes until they are golden brown.

• Mixing bowl: Used to combine the tomatoes, cucumber, red onion, and toasted bread cubes.

• Knife: Essential for dicing the tomatoes, cucumber, and slicing the red onion thinly.

• Cutting board: Provides a safe surface for dicing and slicing the vegetables.

• Spatula: Handy for tossing the bread cubes in the skillet and for mixing the salad ingredients.

• Measuring cups: Used to measure out the olive oil and red wine vinegar accurately.

• Frying pan: Used to fry or poach the eggs to top the panzanella.

• Tongs: Useful for handling the fried or poached eggs when placing them on top of the salad.

• Serving plate: The final dish is plated here for serving immediately.

Prepare ingredients in advance: Dice the tomatoes, cucumber, and slice the red onion the night before to save time in the morning.

Use pre-toasted bread: Opt for store-bought toasted bread or toast the bread cubes in bulk and store them in an airtight container.

Quick egg preparation: Fry or poach the eggs while you assemble the salad to streamline the process.

Efficient dressing: Mix the olive oil and red wine vinegar in a small jar ahead of time for quick drizzling.