Panzanella Salad
A classic Tuscan bread-and-tomato salad made with crusty bread, ripe tomatoes, fresh basil, and a bright vinaigrette. Refreshing, rustic, and perfect for summer meals.
Prep Time
20 min
Cook Time
10 min
Serving
4
Difficulty
Easy
Panzanella is a traditional Tuscan salad designed to make use of stale bread. The dish relies on high-quality tomatoes, good olive oil, and fresh herbs. It’s hearty enough to stand alone as a light meal and works well as a side dish for grilled meats or classic Italian mains. No strict rules—use what’s fresh and seasonal.
Ingredients
- 4 cups stale crusty bread, cubed
- 4 large ripe tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 cucumber, diced (optional but common)
- 1 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- Salt, to taste
- Black pepper, to taste
Nutritional Information
- Calories: 300
- Carbohydrates: 35g
- Protein: 7g
- Fat: 15g
- Fiber: 4g
- Sodium: varies based on seasoning
Directions
1. Prepare the bread
- Cut stale crusty bread into medium-sized cubes.
- Stale bread works best because it absorbs dressing without falling apart.
- Spread the cubes on a baking sheet in a single layer.
2. Toast the bread
- Preheat the oven to 350°F (175°C).
- Toast the bread for about 8–10 minutes, or until the edges turn golden and crisp.
- Remove from the oven and let the cubes cool completely.
- This step ensures they hold up in the salad.
3. Prep the vegetables
- Chop the tomatoes into bite-sized chunks.
- Place them in a large mixing bowl so they release their juices.
- Thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in cold water for 10 minutes, then drain.
- Dice the cucumber into small cubes.
- Tear the basil leaves by hand; cutting them with a knife can cause quicker browning.
4. Combine the salad base
- Add the onion, cucumber, and basil to the bowl with the tomatoes.
- Gently toss to mix the vegetables without crushing the tomatoes.
5. Add the bread
- Add the cooled toasted bread cubes to the bowl.
- Lightly toss again so the bread begins to come into contact with the tomato juices.
6. Make the vinaigrette
- In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, salt, and black pepper.
- Taste and adjust acidity or seasoning if needed.
7. Dress the salad
- Pour the vinaigrette evenly over the salad.
- Toss thoroughly so all ingredients are coated.
- The bread should start absorbing the dressing and tomato juices.
8. Rest the salad
- Let the salad sit at room temperature for 10–15 minutes.
- This resting time allows the flavors to meld and the bread to soften slightly while remaining firm in the center.
9. Final adjustments
- Taste the salad and adjust salt, pepper, or vinegar as needed.
- Add a few more basil leaves on top for freshness.
10. Serve
- Serve immediately for the best texture—juicy tomatoes, crisp vegetables, and bread that’s softened just enough.
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