Panzanella (Italian Tomato and Bread Salad) Recipe

Introduction

Panzanella is a classic Italian tomato and bread salad that celebrates fresh, ripe tomatoes and crunchy toasted bread. This rustic dish is perfect for warm weather, offering a refreshing and flavorful way to use up stale bread.

Ingredients

• 4–5 cups (loosely packed) stale bread, torn into 2.5cm (1”) chunks (~180g/6 oz, depending on bread used)
• 1 tbsp extra virgin olive oil
• 4 medium tomatoes
• 1 tsp cooking or kosher salt (or 3/4 tsp table salt)
• 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional)
• 1 cup basil leaves, loosely packed
• 2 tbsp red or white wine vinegar
• 1 tsp Dijon mustard
• 8 tbsp extra virgin olive oil (the best you can afford)
• 1 1/2 tsp garlic, finely minced (~1 large or 2 small cloves)
• 1/4 tsp salt

Instructions

1. Step 1: Preheat the oven to 180°C (350°F, 160°C fan). Toss the bread chunks with 1 tablespoon of extra virgin olive oil in a bowl.
2. Step 2: Spread the bread on a baking tray and toast for about 15 minutes, until the outside is golden and crunchy but the inside remains slightly soft. Remove from the oven and leave to cool.
3. Step 3: Cut the tomatoes into 8 wedges each, then cut some wedges in half for a rustic appearance.
4. Step 4: Place the tomatoes in a colander over a large bowl. Sprinkle with 1 teaspoon salt, toss gently, and set aside for 10 minutes to draw out the juices. Reserve the tomato juice collected in the bowl for the dressing.
5. Step 5: Cut the cucumbers into roughly 2.5 cm (1”) chunks, keeping the shapes irregular but even in size.
6. Step 6: Transfer the tomatoes from the colander into a large bowl. Add the cucumber pieces and basil leaves, and toss gently to combine.
7. Step 7: In the bowl holding the reserved tomato juice, whisk together the vinegar, Dijon mustard, 8 tablespoons olive oil, minced garlic, and 1/4 teaspoon salt to create the dressing.
8. Step 8: Add the toasted bread to the salad, pour over the dressing, and toss lightly to coat everything evenly.
9. Step 9: Let the salad rest for 5 minutes to allow the bread to soak up the juices, tossing once or twice during this time. Toss again just before serving.

Tips & Variations

• Use the best quality extra virgin olive oil and ripe tomatoes for the most flavorful salad.
• For a twist, add thinly sliced red onion or capers for extra zing.
• If stale bread is unavailable, lightly toast fresh bread to mimic the texture.
• Omitting the cucumber creates a more traditional Panzanella; feel free to adjust based on preference.

Storage

Panzanella is best enjoyed fresh, as the bread will continue to absorb the dressing and become soggy. Store leftovers in an airtight container in the refrigerator for up to 1 day. To revive, briefly toss and serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for Panzanella?

Yes, rustic or country-style bread with a firm crust works best. Avoid soft sandwich bread as it won’t hold up well when soaked with dressing.

Is Panzanella suitable for vegans?

Absolutely! This salad contains no animal products and uses olive oil and fresh vegetables, making it a great vegan dish.

Panzanella (Italian Tomato and Bread Salad) Recipe

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★★★★★

4.9 from 113 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Panzanella is a classic Italian tomato and bread salad perfect for summer. It combines toasted stale bread with ripe tomatoes, cucumbers, fresh basil, and a tangy garlic and wine vinegar dressing made with the reserved tomato juices. This rustic salad is refreshing, easy to prepare, and celebrates simple, fresh ingredients.

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Ingredients

Scale 1x2x3x

For the Toasted Bread

• 4 – 5 cups (loosely packed) stale bread, torn into 2.5cm (1 inch) chunks (~180g/6 oz, depending on bread used)
• 1 tbsp extra virgin olive oil

For the Salad

• 4 medium tomatoes
• 1 tsp cooking or kosher salt (or 3/4 tsp table salt)
• 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional)
• 1 cup basil leaves, loosely packed

For the Dressing

• 2 tbsp red or white wine vinegar
• 1 tsp Dijon mustard
• 8 tbsp extra virgin olive oil (the best quality available)
• 1 1/2 tsp garlic, finely minced (~1 large or 2 small cloves)
• 1/4 tsp salt

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Instructions

1. Toast bread: Preheat the oven to 180°C / 350°F (160°C fan). Toss the torn bread chunks with 1 tablespoon of extra virgin olive oil in a bowl. Spread the bread evenly on a baking tray and toast in the oven for about 15 minutes. The bread should become golden and crunchy on the outside but remain slightly soft inside. Remove from the oven and let cool.
2. Prepare tomatoes: Cut each tomato into 8 wedges, then cut some wedges in half to create irregular rustic shapes. Place the tomato pieces in a colander set over a large bowl. Sprinkle with 1 teaspoon salt and toss to coat. Let the tomatoes sweat and release their juices for 10 minutes. Reserve the collected tomato juice in the bowl for the dressing.
3. Prepare cucumbers and basil: Cut the cucumbers into about 2.5cm (1 inch) chunks with irregular but similar sizes. Add the cucumber chunks and fresh basil leaves to the colander with the tomatoes. Gently toss the vegetables together.
4. Make the dressing: In the bowl containing the reserved tomato juice, whisk together 2 tablespoons of wine vinegar, 1 teaspoon Dijon mustard, 8 tablespoons extra virgin olive oil, 1 1/2 teaspoons finely minced garlic, and 1/4 teaspoon salt until fully emulsified.
5. Dress the salad: Add the toasted bread chunks to the bowl with the vegetables and pour the dressing on top. Toss lightly to combine all ingredients evenly.
6. Rest and serve: Let the salad rest for about 5 minutes, tossing once or twice, to allow the bread to soak up the flavorful juices. Toss once more just before serving and enjoy the fresh, tangy panzanella.

Notes

• Using stale bread is essential for this recipe; it soaks up the dressing without falling apart.
• You can peel the cucumbers if you prefer a milder flavor and softer texture.
• Other vinegars such as sherry or balsamic can be used but will subtly change the flavor profile.
• For a more robust garlic flavor, you can gently crush the garlic with a pinch of salt before mincing.
• Resting the salad allows the bread to absorb the tomato juices and dressing, enhancing flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Baking
• Cuisine: Italian

Keywords: Panzanella, Italian salad, tomato bread salad, summer salad, rustic salad, bread salad, vegetarian salad