Traditional Panzanella Salad
Panzanella is a traditional Italian salad from Tuscany made with day-old bread, ripe tomatoes, onions, cucumbers, and a simple olive oil and vinegar dressing. The bread absorbs all the delicious juices from the tomatoes and dressing, creating a fresh, hearty, and flavorful salad that’s perfect for summer meals or Mediterranean spreads.
Prep time: 15 minutes
Resting time: 20–30 minutes
Total time: 45 minutes
Serves: 4
Ingredients
For the Salad:
4 cups crusty country bread or ciabatta, cut into 1-inch cubes
4 large ripe tomatoes, chopped into bite-size pieces
1 small cucumber, peeled and sliced
½ small red onion, thinly sliced
1 yellow or red bell pepper, diced
½ cup fresh basil leaves, roughly torn
Salt and freshly ground black pepper, to taste
For the Dressing:
⅓ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, finely minced
½ teaspoon Dijon mustard
Instructions
1. Prepare the Bread:
If the bread is very fresh, toast it lightly in the oven at 350°F (175°C) for about 8–10 minutes, until crisp but not hard.
If it’s day-old and slightly dry, you can use it directly.
2. Combine the Vegetables:
In a large mixing bowl, combine chopped tomatoes, cucumber, onion, and bell pepper.
Season with a pinch of salt and let sit for 10 minutes — this helps the tomatoes release their natural juices.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, minced garlic (if using), mustard, salt, and pepper until smooth and emulsified.
4. Assemble the Salad:
Add the bread cubes to the vegetable bowl.
Pour the dressing over everything and toss gently to coat.
Add the basil leaves and toss again lightly.
5. Let it Rest:
Allow the salad to sit at room temperature for 20–30 minutes before serving.
This gives the bread time to soak up the juices and flavors without becoming soggy.
6. Serve:
Taste and adjust seasoning before serving — add a drizzle of extra olive oil or vinegar if needed.
Serve slightly cool or at room temperature.
Notes & Tips
Use day-old, rustic bread — fresh bread turns mushy too quickly.
The key to a great Panzanella is letting it rest, but not too long; 30 minutes is perfect.
Add capers, olives, or mozzarella for variation.
Use heirloom tomatoes for the best color and flavor mix.
Serving Suggestions
Serve alongside:
Grilled chicken or fish
Pasta dishes like aglio e olio or lasagna
Mediterranean antipasto platters
Frequently Asked Questions
Q: Can I make this ahead of time?
You can prepare the components ahead (bread toasted, veggies chopped) and mix them 30 minutes before serving.
Q: What can I do with leftovers?
Leftovers can be refrigerated for up to a day, but the bread may soften more — still delicious!
Q: Can I use balsamic vinegar?
Traditional Panzanella uses red wine vinegar, but balsamic adds a sweet note if you prefer.
Nutritional Information
Calories: ~310 kcal
Protein: 7g
Carbohydrates: 32g
Fat: 18g
Fiber: 4g
Calcium: 6% DV