Panzanella is a classic Tuscan bread salad that turns stale bread and ripe summer tomatoes into a fresh, flavorful dish.
Ingredients (4 servings)
- 4 cups rustic bread (day-old sourdough or country loaf), cut into 1-inch cubes
- 4 large ripe tomatoes, chopped
- 1 cucumber, sliced or chopped
- ½ small red onion, thinly sliced
- ½ cup fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 1–2 tablespoons red wine vinegar
- Salt and freshly ground black pepper
- Optional: 1 clove garlic (rubbed on the toasted bread), capers, olives, or fresh mozzarella
Instructions
- Toast the bread. If your bread isn’t already stale, bake the cubes at 375°F (190°C) for 10–15 minutes until crisp on the outside but still slightly chewy inside.
- Prep the vegetables. Combine the tomatoes, cucumber, red onion, and basil in a large bowl.
- Make the dressing. Whisk together the olive oil, red wine vinegar, a generous pinch of salt, and several grinds of black pepper.
- Combine. Add the bread to the vegetables, pour over the dressing, and toss well.
- Rest. Let the salad sit for 20–30 minutes before serving. This allows the bread to soak up the tomato juices and dressing while keeping some texture.
- Taste and adjust. Add more salt, pepper, vinegar, or olive oil if needed.
Tips for the best panzanella
- Use the ripest tomatoes you can find—their juices are the heart of the dressing.
- Day-old bread works best because it absorbs liquid without falling apart.
- Don’t skip the resting time; it’s what gives panzanella its signature texture.
- Serve at room temperature rather than chilled for the best flavor.
For a heartier meal, add grilled chicken, white beans, or fresh mozzarella. It also pairs well with grilled fish or steak.
