Panzanella with Sardines
Fresh Italian panzanella salad with sardines tomatoes and crusty bread a light and flavorful Mediterranean dish
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad / Main
- Method: Tossing & Light Toasting
- Cuisine: Italian / Mediterranean
Ingredients
4 cups stale crusty bread (cubed)
1 pint cherry tomatoes (halved)
1 small red onion (thinly sliced)
1 cucumber (sliced)
1 can sardines (in olive oil, drained slightly)
¼ cup fresh basil leaves
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and black pepper (to taste)
Instructions
Toast the bread cubes lightly in the oven or a skillet until crisp but not too hard. Let cool.
In a large bowl, combine tomatoes, red onion, and cucumber.
Add toasted bread and gently toss.
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss to coat evenly.
Gently add sardines, breaking them slightly into chunks.
Tear basil leaves and sprinkle over the salad.
Let sit for 10–15 minutes before serving to allow flavors to meld.
Notes
Use day-old bread for best texture—it absorbs dressing without getting mushy.
Add capers or olives for extra Mediterranean flavor.
Serve slightly rested for optimal taste.
Best enjoyed fresh, but can be kept for a few hours refrigerated.
Find it online: https://elladishes.com/panzanella-with-sardines/
