If you’re looking to celebrate the vibrant flavors of summer with something both rustic and refreshing, this Panzanella (Italian Tomato and Bread Salad) Recipe is exactly what you need. Combining juicy, ripe tomatoes with crusty bread soaked in a tangy dressing, this salad transforms simple ingredients into a mouthwatering dish bursting with textures and bright, herby flavors. It’s a true testament to Italian cooking where nothing goes to waste and every bite tells a story of sunshine and tradition.
Ingredients You’ll Need
Gathering the right ingredients for this Panzanella (Italian Tomato and Bread Salad) Recipe is all about simplicity and quality. Each ingredient plays a crucial role, from the crunchy bread that soaks up all the lovely dressing to the fresh basil that adds an aromatic punch. Here’s what you’ll need to make this salad sing.
- Stale bread (4 – 5 cups, torn into 2.5cm/1” chunks): Using day-old rustic bread ensures it absorbs the dressing perfectly without turning mushy.
- Extra virgin olive oil (1 tbsp and 8 tbsp): The best olive oil adds richness and a fruity depth that complements the fresh veggies.
- Medium tomatoes (4): Juicy and ripe tomatoes are the heart of this salad, delivering vibrant color and flavor.
- Cooking/kosher salt (1 tsp): Essential for seasoning and bringing out the natural sweetness of the vegetables.
- Lebanese cucumbers (2): Peeled for tenderness, these cool, crisp cucumbers provide a lovely contrast to the tomatoes.
- Basil leaves (1 cup, loosely packed): Fresh basil adds a fragrant, herbaceous note that’s unmistakably Italian.
- Red or white wine vinegar (2 tbsp): Its acidity balances out the olive oil and intensifies the overall salad flavor.
- Dijon mustard (1 tsp): Adds a subtle kick and helps emulsify the dressing for a perfect consistency.
- Garlic (1 1/2 tsp, finely minced): Provides that unmistakable savory depth which rounds out the salad’s flavor.
- Salt (1/4 tsp): For seasoning the dressing and enhancing every ingredient.
How to Make Panzanella (Italian Tomato and Bread Salad) Recipe
Step 1: Prepare the Bread and Tomatoes
Start by tearing your stale bread into bite-size chunks—rough and rustic is the way to go here, no need for perfect shapes. Next, slice your tomatoes into chunky pieces that will mingle beautifully with the bread. The tomatoes should be juicy but firm enough to hold their shape once tossed. Lightly drizzle the bread chunks with 1 tablespoon of extra virgin olive oil, then season the tomatoes with a teaspoon of kosher salt to coax out their natural juices. Let these components rest for a few minutes; it’s the secret to the bread soaking in that vibrant tomato flavor.
Step 2: Prepare the Vegetables and Basil
Peel the Lebanese cucumbers if you prefer a softer bite, then slice them into half-moons or chunks similar in size to the bread for balance. Pluck fresh basil leaves from their stems and tear them gently—this releases their sweet, peppery aroma without bruising them. These fresh green bites will add a refreshing brightness to the salad that bursts with every forkful.
Step 3: Make the Dressing
Whisk together 8 tablespoons of your finest extra virgin olive oil, 2 tablespoons of red or white wine vinegar, 1 teaspoon of Dijon mustard, 1 1/2 teaspoons finely minced garlic, and a 1/4 teaspoon of salt in a small bowl. This dressing is the soul of the Panzanella (Italian Tomato and Bread Salad) Recipe, perfectly balancing acidity, richness, and a hint of pungency from the garlic and mustard. Whisk vigorously until the dressing emulsifies into a harmonious blend.
Step 4: Combine and Toss
In a large bowl, bring together the oiled and salted bread, salted tomatoes, cucumbers, and basil. Pour the freshly made dressing over the salad and toss gently but thoroughly. Be sure every chunk of bread and vegetable is lovingly coated. Let the salad rest for about 15 minutes so the bread can soak up all the delicious dressing and tomato juices, ensuring a perfect harmony of flavors and textures with each bite.
How to Serve Panzanella (Italian Tomato and Bread Salad) Recipe
Garnishes
To elevate your Panzanella (Italian Tomato and Bread Salad) Recipe, sprinkle extra fresh basil leaves or even a few shavings of Parmesan cheese right before serving. A light drizzle of high-quality extra virgin olive oil on top just before plating also adds a gorgeous sheen and an additional layer of flavor that will impress your guests.
Side Dishes
This salad shines wonderfully alongside grilled seafood, roasted chicken, or even a platter of Italian cured meats and cheeses. Because of its fresh and tangy profile, it also pairs beautifully with heavier mains by cleansing the palate and balancing hearty, rich flavors.
Creative Ways to Present
For a fun twist, serve your Panzanella (Italian Tomato and Bread Salad) Recipe in individual clear glasses or small bowls for a colorful, layered presentation. Alternatively, plate it rustic-style on a large wooden board surrounded by fresh herbs and wedges of crusty bread—this makes for a stunning centerpiece at any casual summer gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to one day. Keep in mind that the bread will continue soaking up the dressing and may become softer, so it tastes best fresh or within a few hours of preparing.
Freezing
This salad is best enjoyed fresh as freezing will ruin the texture of the bread and vegetables. The high moisture content makes it unsuitable for freezing, so it’s a perfect dish to prepare just before serving.
Reheating
Since this is a fresh salad, reheating is not recommended. Instead, serve chilled or at room temperature to enjoy the crisp, refreshing qualities that define this classic Panzanella (Italian Tomato and Bread Salad) Recipe.
FAQs
Can I use fresh bread instead of stale bread?
While fresh bread can be used, stale or day-old bread is much better because it holds up to the dressing without becoming mushy. If you only have fresh bread, try to toast it lightly to give it some crunch and dryness.
What type of tomatoes work best for Panzanella?
Really ripe, juicy tomatoes are ideal as they provide natural sweetness and moisture to the salad. Heirloom varieties add color and depth of flavor, but classic Roma or vine-ripened tomatoes will work beautifully too.
Is this salad traditionally served warm or cold?
Panzanella is traditionally served at room temperature or slightly chilled. This helps the flavors meld together while keeping the texture of the bread pleasantly soft but not soggy.
Can I add other vegetables to the salad?
Absolutely! While the classic recipe focuses on tomatoes, cucumbers, and basil, feel free to add sliced red onions, bell peppers, or capers for additional layers of flavor and crunch.
How can I make the dressing more flavorful?
You can experiment by adding a pinch of red pepper flakes for heat or substituting some vinegar with fresh lemon juice for bright citrus notes. Just remember to keep a good balance between acidity and oil.
Final Thoughts
This Panzanella (Italian Tomato and Bread Salad) Recipe is a joyful celebration of summer’s bounty, where simple ingredients come together to create something truly special. Whether you’re sharing it with friends at a picnic or serving it alongside your favorite Italian meal, this salad promises vibrant flavors and satisfying textures that never fail to delight. Give it a try—you might just find your new favorite salad!
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Panzanella (Italian Tomato and Bread Salad) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 5 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Panzanella is a vibrant Italian tomato and bread salad that combines crunchy stale bread chunks with juicy tomatoes, crisp cucumbers, fresh basil, and a tangy vinaigrette. This refreshing summer salad is perfect as a light side dish and highlights the flavors of fresh produce with the rustic texture of toasted bread.
Ingredients
Bread
- 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
Vegetables
- 4 medium tomatoes
- 2 Lebanese cucumbers or 1 long telegraph/English cucumber, peeled (optional)
- 1 cup basil leaves, loosely packed
Dressing
- 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
- 1 tsp cooking/kosher salt (or 3/4 tsp table salt)
Instructions
- Prepare the bread: Tear the stale bread into 2.5cm (1 inch) chunks and place them on a baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and toast in an oven preheated to 350°F (175°C) for about 15 minutes until crisp and golden, stirring halfway to ensure even toasting. Set aside to cool.
- Prepare the vegetables and dressing: Dice the tomatoes into bite-sized pieces and peel and slice the cucumbers if using. In a large bowl, combine the tomatoes, cucumbers, and basil leaves. In a separate small bowl, whisk together the red or white wine vinegar, Dijon mustard, minced garlic, 8 tablespoons of extra virgin olive oil, and 1/4 teaspoon salt until emulsified.
- Combine and marinate: Add the toasted bread chunks to the bowl with the vegetables. Pour over the dressing and sprinkle with 1 teaspoon kosher salt (or 3/4 teaspoon table salt). Gently toss everything together, ensuring the bread absorbs the dressing but does not become overly soggy.
- Rest and serve: Allow the salad to rest for about 10 minutes at room temperature to let the flavors meld and the bread soften slightly. Toss again gently before serving as a refreshing side dish.
Notes
- Use stale bread for best texture; fresh bread will become too mushy.
- If you prefer a less tangy flavor, adjust the amount of vinegar to taste.
- Peeling cucumbers is optional—leave peel on for more texture and nutrients.
- Substitute red or white wine vinegar with balsamic vinegar for a different flavor profile.
