This Video Almost Broke Me...
This Video Almost Broke Me... is a medium Italian recipe that serves 10. 250 calories per serving. Recipe by NOT ANOTHER COOKING SHOW on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr 5 min
Cost: $27.58 total, $2.76 per serving
Ingredients
- 8 slices Stale Bread (day‑old ciabatta or baguette, cut into 1‑inch cubes)
- 2 cups Cherry Tomatoes (halved)
- 1 cup Golden Berries (Physalis) (washed, husks removed)
- 1 large Red Onion (thinly sliced, then roasted)
- 1 cup Fresh Basil Leaves (packed, stems removed)
- 1/2 cup Extra Virgin Olive Oil (high quality, for blending and dressing)
- 3 tablespoons Red Wine Vinegar (adds bright acidity)
- 1 teaspoon Sea Salt (fine or kosher)
- 1/2 teaspoon Black Pepper (freshly ground)
Instructions
Blanch Basil
Bring a large pot of water to a boil. Submerge the basil leaves for 10 seconds, then immediately transfer them to the ice bath to stop cooking and preserve the bright green color.
Time: PT5M
Temperature: 212°F
Make Basil Oil
Drain the blanched basil and place it in a blender with 1/2 cup extra virgin olive oil. Blend until smooth, then strain the mixture through cheesecloth into a clean jar, pressing to extract all liquid. Reserve the strained basil pulp for later use in the salad.
Time: PT10M
Roast Onions
Preheat the oven to 350°F. Toss the sliced red onion with 1 tablespoon olive oil, spread on a baking sheet, and roast for 5 minutes until just softened and lightly caramelized.
Time: PT5M
Temperature: 350°F
Toast Bread Cubes
Increase oven temperature to 350°F if not already there. Toss the bread cubes with 2 tablespoons olive oil, spread in a single layer on a clean baking sheet, and bake for 10 minutes, turning halfway, until golden and crisp.
Time: PT10M
Temperature: 350°F
Prep Vegetables
While the bread is toasting, halve the cherry tomatoes, rinse and halve the golden berries, and set aside. Combine the roasted onions, tomatoes, golden berries, and reserved basil pulp in a large mixing bowl.
Time: PT10M
Assemble the Salad
Add the toasted bread cubes to the bowl with vegetables. Drizzle the basil oil and red wine vinegar over everything, then season with salt and pepper. Toss gently until all pieces are evenly coated.
Time: PT5M
Rest & Serve
Let the salad sit at room temperature for 15 minutes to allow the flavors to meld. Give a final light toss and serve.
Time: PT15M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Vegetarian, Can be made vegan by omitting cheese (if added) and using a vegan oil
Allergens: Wheat
Ingredient Substitutions
- Instead of Stale Bread: day‑old sourdough, Italian focaccia
- Instead of Cherry Tomatoes: vine‑ripe plum tomatoes, diced
- Instead of Golden Berries (Physalis): dried cranberries (re‑hydrated), fresh raspberries
- Instead of Red Onion: white onion, sweet shallots
- Instead of Fresh Basil Leaves: flat‑leaf parsley, spinach (for color only)
- Instead of Extra Virgin Olive Oil: grapeseed oil, avocado oil
- Instead of Red Wine Vinegar: sherry vinegar, white wine vinegar
- Instead of Sea Salt: table salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Pot
- Ice Bath Bowl
- Blender
- Cheesecloth
- Baking Sheet
- Oven
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Critical Steps — Do Not Skip
- Blanching the basil quickly to retain color
- Straining the basil oil for a smooth emulsion
- Roasting onions just enough to soften without burning
- Toasting bread cubes to a crisp golden brown
Chef Tips from the Video
- Use day‑old ciabatta for the best texture; it absorbs dressing without turning mushy.
- A splash of lemon juice in the basil oil brightens the flavor.
- For extra depth, add a pinch of dried oregano to the dressing.
Troubleshooting
Basil oil looks cloudy or separates.
Blend longer and add the oil very slowly while the blender is running. If separation persists, strain again and refrigerate; the oil will re‑emulsify when brought to room temperature.
Bread cubes become soggy.
Toast the cubes until deeply golden and let them cool completely before adding dressing. If the salad sits too long, add a splash of extra olive oil to revive crispness.
Onions burn during roasting.
Reduce oven temperature to 325°F and check after 3 minutes; stir to ensure even browning.
Storage
Refrigerator: Store basil oil in a sealed jar for up to 7 days; keep assembled salad in an airtight container for 2 days (bread may soften).
Freezer: Not recommended; bread cubes and fresh vegetables lose texture.
Room temperature: Salad can sit at room temperature for up to 2 hours after assembly.
Make-Ahead Tips
- Basil oil can be prepared up to 5 days in advance and stored refrigerated.
- Toast the bread cubes a day ahead; re‑crisp in a 300°F oven for 5 minutes before assembling.
- Roasted onions keep well for 2 days; add them to the salad just before serving.
Frequently Asked Questions
What is the cultural significance and history of Panzanella in Italian cuisine?
Panzanella originated in Tuscany as a peasant dish that turned stale bread, garden vegetables, and leftover herbs into a refreshing salad. It embodies the Italian principle of resourcefulness, turning what might be waste into a celebrated summer staple.
What are the traditional regional variations of Panzanella in Tuscan cuisine?
In the heart of Tuscany, classic panzanella uses stale Tuscan bread, ripe tomatoes, red onions, and a simple vinaigrette. In coastal regions, olives, capers, and cucumbers are added, while in the north, you might find a touch of Parmesan and fresh herbs like parsley.
How is authentic Panzanella traditionally served in Italy?
Authentic panzanella is served at room temperature, often as a first course (primo) or side dish (contorno) during summer meals. The salad is allowed to sit for 15‑30 minutes so the bread soaks up the dressing but still retains a slight bite.
On what occasions or celebrations is Panzanella traditionally associated in Italian culture?
Panzanella is a staple at family gatherings, especially during the hot summer months, and appears on holiday tables for events like Ferragosto and regional festivals where fresh produce is abundant.
How does Panzanella fit into the broader Italian cuisine tradition?
Panzanella reflects the Italian ethos of simplicity, seasonality, and respect for ingredients. It showcases the balance of acidity, fat, and texture that is central to many Italian dishes, making it a perfect bridge between antipasto and primo.
What are the authentic traditional ingredients for Panzanella versus acceptable substitutes?
Traditional ingredients include stale Tuscan bread, ripe tomatoes, red onion, fresh basil, extra‑virgin olive oil, and red wine vinegar. Acceptable substitutes are day‑old sourdough for the bread, golden berries for a sweet twist, and white wine vinegar if red wine vinegar is unavailable.
What other Italian dishes pair well with Panzanella?
Panzanella pairs beautifully with grilled meats such as braised beef cheeks, fresh mozzarella, and hearty pasta dishes like a pork‑cream sauce pasta. It also complements antipasti plates featuring cured meats and olives.
What makes this Panzanella recipe special or unique in Italian cuisine?
This version incorporates a vibrant basil oil made by blanching and blending fresh basil, adding an extra layer of herbaceous flavor. It also includes golden berries for a subtle sweet‑tart contrast, elevating the classic salad while staying true to its rustic roots.
What are the most common mistakes to avoid when making Panzanella?
Common mistakes include using fresh soft bread (which becomes mushy), over‑roasting onions (bitter flavor), and adding the dressing too early, which softens the bread excessively. Follow the timing steps to keep the bread crisp and the flavors balanced.
Why does this Panzanella recipe use blanched basil for the oil instead of raw basil?
Blanching the basil preserves its bright green color and reduces bitterness, resulting in a smoother, more vibrant oil. Raw basil can turn dark and bitter when blended with oil, especially in large batches.
Can I make this Panzanella ahead of time and how should I store it?
Yes. Prepare the basil oil and toast the bread up to two days ahead, storing each in airtight containers in the refrigerator. Keep the dressing separate and combine with the vegetables and bread no more than 30 minutes before serving to maintain crunch.
What does the YouTube channel NOT ANOTHER COOKING SHOW specialize in?
The YouTube channel NOT ANOTHER COOKING SHOW specializes in high‑energy, collaborative cooking events that blend professional chef techniques with home‑cooking storytelling, often featuring large‑scale Italian‑inspired meals and behind‑the‑scenes kitchen drama.
How does the YouTube channel NOT ANOTHER COOKING SHOW's approach to Italian cooking differ from other Italian cooking channels?
NOT ANOTHER COOKING SHOW focuses on large‑group, real‑time service scenarios, emphasizing teamwork, improvisation, and scaling classic Italian dishes for hundreds of guests, whereas many other Italian channels concentrate on single‑serving recipes or polished studio productions.
Last updated: August 20, 2026
