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
Scale
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.
