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Panzanella Recipe

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Panzanella is a rustic Tuscan bread salad filled with juicy ripe tomatoes, crisp cucumber, red onion, fresh basil, and day-old bread tossed in a tangy olive oil and vinegar dressing. It is a fresh and satisfying way to enjoy summer tomatoes and leftover rustic bread.

Ingredients

  • 5 cups day-old rustic bread, cut into bite-size cubes
  • 4 large ripe tomatoes, chopped
  • 1 English cucumber, chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra-virgin olive oil, plus more for the bread
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard, optional
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon capers, optional

Instructions

  1. If the bread is already dry and slightly firm, use it as is. If it is fresh and soft, spread the cubes on a baking sheet, drizzle lightly with olive oil, and toast at 375°F (190°C) for 8–12 minutes until dry and lightly golden. Let cool.
  2. Place the chopped tomatoes in a large bowl, sprinkle with a small pinch of salt, and let them rest for about 10 minutes to release their juices.
  3. Add the cucumber, red onion, torn basil, and optional capers to the tomatoes.
  4. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, garlic, optional Dijon mustard, salt, and black pepper.
  5. Add the bread cubes to the vegetables and pour the dressing over the mixture.
  6. Gently toss until the bread and vegetables are evenly coated with the dressing and tomato juices.
  7. Let the Panzanella rest for 20–30 minutes so the bread absorbs the dressing while retaining some texture.
  8. Before serving, taste and adjust the salt, black pepper, vinegar, or olive oil as needed. Finish with additional fresh basil and a drizzle of extra-virgin olive oil if desired.

Notes

  • Sturdy rustic Italian bread, ciabatta, sourdough, or another crusty loaf works best because it absorbs the dressing without becoming mushy too quickly.
  • If using fresh bread, lightly toast or dry it before assembling the salad.
  • For mozzarella Panzanella, add fresh mozzarella pearls or torn mozzarella.
  • For a Mediterranean variation, add Kalamata olives, crumbled feta, dried oregano, or roasted red peppers.
  • For additional protein, add chickpeas or white beans.
  • Bell peppers, radishes, celery, or grilled zucchini can be added for extra vegetables.
  • For grilled Panzanella, grill thick slices of rustic bread until lightly charred before cutting them into pieces.
  • For make-ahead preparation, store the bread separately from the vegetables and dressing and combine everything 20–30 minutes before serving.
  • Panzanella is best enjoyed on the day it is prepared, after the bread has had time to absorb the tomato juices and dressing.
  • Store leftovers in an airtight container in the refrigerator for up to 1–2 days, noting that the bread will become softer.
  • Serve chilled or at room temperature with grilled vegetables, fish, chicken, soup, or other Italian-inspired dishes.

Nutrition

Find it online: https://thefamilycooking.com/panzanella-recipe/