Fall Hazelnut Panzanella Recipe

Sourdough bread: Day-old bread is best for this recipe as it holds up well to the dressing and adds a delightful crunch.

Hazelnuts: Toasted and chopped, these nuts add a rich, nutty flavor and a bit of texture to the salad.

Cherry tomatoes: These small, sweet tomatoes add a burst of freshness and color.

Cucumber: Sliced cucumber adds a refreshing crunch and balances the flavors.

Red onion: Thinly sliced, it adds a bit of sharpness and depth to the salad.

Basil leaves: Torn fresh basil leaves add a fragrant, herbal note that complements the other ingredients.

Olive oil: Used in the dressing, it adds a rich, smooth texture and enhances the flavors.

Balsamic vinegar: This vinegar adds a tangy sweetness to the dressing, balancing the other flavors.

Garlic: Minced garlic adds a bit of pungency and depth to the dressing.

Salt and pepper: Essential for seasoning and bringing out the flavors of the other ingredients.

When toasting the bread, make sure to spread the cubes out in a single layer on the baking sheet. This ensures even toasting and prevents any pieces from becoming soggy. Additionally, keep an eye on the bread as it toasts, as oven temperatures can vary and you want to achieve a perfect golden brown without burning.

• day-old, preferably sourdough cubed bread - Substitute with day-old ciabatta bread: Ciabatta has a similar texture and flavor profile, making it a great alternative for panzanella.

• toasted and chopped hazelnuts - Substitute with toasted and chopped almonds: Almonds provide a similar crunch and nutty flavor, complementing the other ingredients well.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a suitable replacement.

• sliced cucumber - Substitute with sliced zucchini: Zucchini offers a similar texture and mild flavor, fitting well into the salad.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish.

• torn basil leaves - Substitute with torn mint leaves: Mint provides a fresh and aromatic flavor, adding a unique twist to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar richness and can be used in the same quantity for dressing.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar offers a tangy flavor that pairs well with the other ingredients.

• minced garlic - Substitute with minced shallots: Shallots can provide a similar depth of flavor and aromatic quality.

• salt - Substitute with sea salt: Sea salt can enhance the flavors in a similar way, providing a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper offers a milder heat and can be used to season the salad without altering the overall flavor too much.

• To keep your Fall Hazelnut Panzanella fresh, store it in an airtight container. This will help maintain the crunch of the toasted bread and the vibrant flavors of the vegetables.

• If you plan to enjoy the salad over a couple of days, keep the dressing separate. Store the olive oil and balsamic vinegar mixture in a small jar or container. Toss the salad with the dressing just before serving to prevent the bread from becoming soggy.

• For longer storage, consider freezing the toasted bread cubes separately. Spread them out on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. This way, you can quickly toast them again when you're ready to make the salad.

• Avoid freezing the entire Panzanella salad as the fresh vegetables like cherry tomatoes and cucumber will lose their texture and become mushy upon thawing.

• If you have leftover hazelnuts, store them in an airtight container in a cool, dry place. They can also be frozen to extend their shelf life. Just make sure to bring them to room temperature before adding them to the salad.

• When ready to serve, combine the thawed bread cubes with the fresh vegetables and hazelnuts. Add the dressing and let the salad sit for about 10 minutes to allow the flavors to meld.

• For a quick refresh, you can lightly toast the bread cubes in the oven again before assembling the salad. This will bring back their crunch and enhance the overall texture of your Fall Hazelnut Panzanella.

• Preheat your oven to 300°F (150°C). Spread the leftover Fall Hazelnut Panzanella on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes, or until the bread is warm and slightly crisp. This method helps to maintain the texture of the sourdough bread while gently warming the vegetables and hazelnuts.

• For a quicker option, use a skillet over medium heat. Add a splash of olive oil to the pan and toss in the panzanella. Stir occasionally for about 5-7 minutes until everything is warmed through. This method can give the bread cubes an extra crispy edge.

• If you prefer using a microwave, place the panzanella in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as the bread can become too soft.

• For a fresh twist, consider adding a handful of new cherry tomatoes and basil leaves before reheating. This can revive the salad's vibrant flavors and add a burst of freshness to the dish.

• Oven: Used to toast the cubed bread until golden brown.

• Baking sheet: Holds the cubed bread while toasting in the oven.

• Large mixing bowl: Combines the toasted bread, hazelnuts, cherry tomatoes, cucumber, red onion, and basil leaves.

• Small bowl: Used to whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper for the dressing.

• Whisk: Mixes the dressing ingredients thoroughly.

• Knife: Slices the cucumber and red onion, and minces the garlic.

• Cutting board: Provides a surface for slicing and chopping ingredients.

• Measuring cups: Measures the quantities of bread, hazelnuts, cherry tomatoes, and cucumber.

• Measuring spoons: Measures the olive oil, balsamic vinegar, salt, and pepper.

• Spatula: Tosses the salad ingredients with the dressing to combine them well.

Pre-toast the bread: Toast the bread in advance and store it in an airtight container to save time on the day of preparation.

Pre-chop vegetables: Chop the cherry tomatoes, cucumber, and red onion ahead of time and store them in the fridge.

Make the dressing ahead: Whisk together the olive oil, balsamic vinegar, and minced garlic a day before and keep it refrigerated.

Use pre-toasted hazelnuts: Buy pre-toasted hazelnuts to skip the toasting step.

Batch prep: Prepare larger quantities of ingredients and store them for multiple uses throughout the week.