Panzanella (Tuscan Bread Salad)

About This Recipe

Panzanella turns leftover crusty bread into the backbone of a salad, letting it soak up tomato juices and vinaigrette until it's soft on the inside but still holds its shape. It's a dish built entirely around ripe, in-season tomatoes — out of season, it just doesn't work the same way. The bread is torn, sometimes lightly toasted, then tossed with tomatoes, cucumber, red onion, and basil in a red wine vinaigrette. Letting it sit for at least 20 minutes before serving is essential; that's when the bread transforms from dry to tender and the flavors actually meld.

Ingredients

Serves 4

• 300 gstale country bread(torn into chunks)
• 600 gripe tomatoes(cut into chunks)
• 1cucumber(sliced)
• 0.5red onion(thinly sliced)
• 1 handfulfresh basil leaves
• 5 tbspextra-virgin olive oil
• 2 tbspred wine vinegar
• 1 tspfine sea salt
• 0.5 tspblack pepper

Instructions

1. 1

   Soften the bread

   If bread is very hard, mist lightly with water for a minute to soften slightly, then squeeze out excess moisture.

2. 2

   Toast lightly (optional)

   For extra texture, toast the bread chunks in a dry skillet for 4-5 minutes until edges crisp slightly.

3. 3

   Combine the vegetables

   In a large bowl, toss tomatoes, cucumber, red onion, and basil together with the salt to draw out the tomato juices.

4. 4

   Add bread and dress

   Add the bread to the bowl along with olive oil, vinegar, and pepper. Toss well to combine.

5. 5

   Rest before serving

   Let the salad sit for at least 20 minutes at room temperature so the bread absorbs the juices and dressing.

   Longer resting, up to an hour, actually improves the texture.

Variations

• •

  Add torn mozzarella or burrata for a creamier, more substantial version.

• •

  Include anchovy fillets whisked into the dressing for extra savory depth.

• •

  Swap red wine vinegar for balsamic for a slightly sweeter dressing.

Storage

Best eaten within a few hours of assembling; leftovers keep one day refrigerated but the bread softens further.

Frequently Asked Questions