This iconic Tuscan bread salad transforms day-old bread into a refreshing, vibrant dish bursting with ripe tomatoes, crisp vegetables, and a tangy vinaigrette. Perfect for summer gatherings, panzanella is a celebration of simplicity and quality ingredients that comes together in minutes with stunning results.
⏱️30 min
📊Easy
👥6 servings
🍽️Starter
vegetarianbudget-friendlylightquick
Ingredients
400 gday-old bread (ciabatta or rustic Italian bread)
800 gripe tomatoes
1 mediumred onion
1 largecucumber
20 leavesfresh basil leaves
100 mlextra virgin olive oil
50 mlred wine vinegar
2 clovesgarlic cloves
1 teaspoonsea salt
0.5 teaspoonblack pepper
Instructions
1PREPARE THE BREAD: Cut the day-old bread into 2-3 cm cubes, aiming for a mix of crust and soft interior pieces. If your bread is very fresh, lightly toast the cubes in a 180°C oven for 5-7 minutes until they are dried but not browned, as this will help them absorb the dressing without becoming mushy. The bread should be firm enough to hold its shape when tossed.
2PREPARE THE VEGETABLES: Cut the ripe tomatoes into bite-sized chunks (roughly 2-3 cm), discarding excess seeds and juice to prevent the salad from becoming too watery. Peel and thinly slice the red onion into half-moons, then dice the cucumber into similar-sized pieces as the tomatoes. Mince the garlic cloves finely and set aside. Pat the tomato pieces with paper towels to remove additional moisture.
3MAKE THE VINAIGRETTE: In a small bowl, whisk together the red wine vinegar, minced garlic, and sea salt, stirring until the salt dissolves completely. Slowly drizzle in the extra virgin olive oil while whisking continuously to create an emulsified dressing. The vinaigrette should be well-combined and have a balanced flavor between the acidity and richness of the oil. Taste and adjust the seasoning with additional salt and black pepper as needed.
4ASSEMBLE THE SALAD: In a large mixing bowl, combine the bread cubes, tomatoes, red onion, and cucumber pieces. Pour the vinaigrette over the mixture and gently toss with a large spoon or your hands, ensuring every piece of bread gets coated with the dressing. Be gentle to avoid crushing the bread, but thorough enough that the flavors combine evenly throughout the salad.
5LET IT REST: Allow the panzanella to sit at room temperature for at least 15-20 minutes before serving, which allows the bread to absorb the dressing and all the flavors to meld together beautifully. During this resting period, the bread will soften slightly and become infused with the tomato juice and vinaigrette. If preparing ahead, you can make it up to 1 hour in advance; however, avoid making it more than 2 hours ahead as the bread will become too soft.
6FINISH AND SERVE: Just before serving, tear the fresh basil leaves by hand and gently fold them into the salad, reserving a few leaves for garnish. Give the salad a final gentle toss and taste for seasoning, adjusting with additional salt, pepper, or vinegar if needed. Transfer to a serving platter, garnish with the reserved basil leaves and a drizzle of premium extra virgin olive oil, and serve at room temperature for the best flavor and texture.