Panzanella (Tuscan Bread Salad)

Name: Panzanella (Tuscan Bread Salad)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: Crusty Italian Bread (Ciabatta/Sourdough) 4 cups (1-inch cubes); Extra Virgin Olive Oil 2 Tbsp; Kosher Salt Pinch; For the Salad Ripe Tomatoes; Red Onion 1/2 small; English Cucumber 1 small; Fresh Basil Leaves 1 cup, loosely packed; Extra Virgin Olive Oil 1/2 cup; Garlic 2 cloves; Red Wine Vinegar 1/4 cup

Panzanella is a rustic, refreshing salad made from day-old bread, ripe summer tomatoes, and a tangy vinaigrette. It's a perfect light Italian lunch.

Nov 28, 2025 - 13:52

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Panzanella (Tuscan Bread Salad)

Prep Time 20 min

Cook Time 12 min

Serving 4

Difficulty Intermediate

Prep the Tomatoes: Cut the tomatoes and place them in a large bowl (or a colander placed over a bowl). Sprinkle with a generous pinch of salt. Gently toss and let them sit for 15-30 minutes. The salt will draw out the delicious tomato juices, which are essential for the dressing.
Toast the Bread: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with the 2 Tbsp of olive oil and a pinch of salt. Toss to coat. Bake for 9-12 minutes, or until the edges are golden and crisp. Remove from oven and let cool completely.
Make the Dressing: Whisk the vinaigrette ingredients (1/2 cup olive oil, red wine vinegar, garlic, salt, and pepper) together in the bowl containing the tomato juices (if you collected them). This creates a richly flavored dressing.
Assemble the Salad: Add the cooled bread cubes, the strained tomatoes, sliced red onion, and cucumber (if using) to the bowl with the dressing. Gently toss everything to combine.
Rest and Serve: Let the salad sit for 10-15 minutes before serving. This is crucial as the bread will absorb the tomato juices and vinaigrette, softening slightly while still retaining a pleasing texture. Just before serving, tear the fresh basil leaves over the salad and toss one last time. Serve immediately.

Ingredients

Crusty Italian Bread (Ciabatta/Sourdough) 4 cups (1-inch cubes)
Extra Virgin Olive Oil 2 Tbsp
Kosher Salt Pinch
For the Salad Ripe Tomatoes
Red Onion 1/2 small
English Cucumber 1 small
Fresh Basil Leaves 1 cup, loosely packed
Extra Virgin Olive Oil 1/2 cup
Garlic 2 cloves
Red Wine Vinegar 1/4 cup

Nutritional Information

Calories: 280 - 320 kcal

Total Fat: 14 g - 16 g

Saturated Fat: ~2 g

Cholesterol: 0 mg

Sodium: 400 mg - 500 mg

Total Carbohydrates: 30 g - 35 g

Dietary Fiber: 4 g - 5 g

Sugars: ~6 g

Protein: 6 g - 8 g

Directions

Panzanella (Tuscan Bread Salad)

1. Prepare the Tomatoes (The Flavor Base)

Cut the ripe tomatoes into 1-inch chunks or wedges and place them in a large bowl (or a colander placed over a bowl).
Sprinkle with a generous pinch of Kosher salt.
Gently toss and let them sit for 15-30 minutes. This process draws out the flavorful tomato juices, which are collected in the bowl and form the base of your dressing.

2. Prepare the Bread

Preheat the oven to 400°F (200°C).
Place the 1-inch bread cubes on a baking sheet. Drizzle with the 2 Tbsp of olive oil and a pinch of salt. Toss to coat evenly.
Bake for 9–12 minutes, or until the edges are golden and crisp. You want them dry and crunchy.
Remove from the oven and let the bread cool completely.

3. Make the Vinaigrette

In the large bowl where the tomato juices were collected, whisk together the vinaigrette ingredients: the 1/2 cup of olive oil, red wine vinegar, minced garlic, salt, and pepper.
Whisk well until the dressing is fully combined.

4. Assemble and Rest

Add the cooled toasted bread cubes, the strained tomatoes, sliced red onion, and cucumber (if using) to the large bowl with the dressing.
Gently toss all the ingredients together to combine.
Let the salad sit for 10–15 minutes before serving. This is the crucial resting step that allows the bread to soak up the tomato juices and vinaigrette.