I coax bright summer tomatoes and leftover rustic bread into an Easy Panzanella Salad that hides one unexpected ingredient to tie everything together.

Jump to Recipe

I cant help getting obsessed with simple things, especially a salad that tastes like Italy in a bowl. This Panzanella Salad Recipe started because I had stale country bread or ciabatta and very ripe tomatoes begging for rescue.

It looks messy, yet every bite hits with bright, unexpected punch, and I keep calling it an Easy Panzanella Salad when I dont want to fuss. I wont share the how to here, but know there are tiny tricks that turn scraps into something weirdly perfect, and you’ll want to taste to believe it.

Ingredients

Print Recipe (No Advertisments)

Stale country bread: soaks up dressing, gives carbs and chew, adds hearty texture
Tomatoes: juicy, vitamin C rich, provide sweet acidic burst and lots of umami
Extra virgin olive oil: healthy monounsaturated fats, smooth mouthfeel, flavor carrier
Basil: fragrant, adds bright herbiness, antioxidants and fresh green notes
Red onion: sharp, gives bite and pungent sulfur compounds, also some fiber
Cucumber: crunchy, mostly water for refreshment, low calories, subtle cooling flavor
Pecorino or parmesan optional: salty umami boost, adds proteins and savory depth

Ingredient Quantities

8 ounces stale country bread or ciabatta, torn into roughly 1 inch pieces

1 1/2 pounds very ripe tomatoes, about 4 medium, coarsely chopped

1 medium cucumber, peeled if waxed and cut into 1/2 inch slices or half moons

1 small red onion, thinly sliced

1/2 cup fresh basil leaves, torn

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 garlic clove, minced

1 teaspoon fine sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Optional 2 tablespoons capers or 1/3 cup pitted olives, halved

Optional 2 to 3 tablespoons grated pecorino or parmesan for serving

How to Make this

Print Recipe (No Advertisments)

1. Tear the bread into roughly 1 inch pieces. If it isnt already stale, spread the pieces on a baking sheet and toast at 350 F for 8 to 12 minutes until dry and golden, tossing once, then let cool.

2. Coarsely chop the very ripe tomatoes and put them in a large bowl, add 1 teaspoon fine sea salt, stir and let sit 10 to 15 minutes so they release their juices.

3. While the tomatoes macerate slice the cucumber into 1/2 inch rounds or half moons, thinly slice the red onion, and tear the basil leaves.

4. Whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, the minced garlic, and 1/2 teaspoon freshly ground black pepper. Taste and adjust but remember the tomatoes already have salt.

5. Add the cucumber, red onion, torn basil and optional capers or halved olives to the bowl with the tomatoes and all the tomato juices, then pour the dressing over everything and toss gently.

6. Add the toasted or stale bread pieces to the bowl and toss again so the bread soaks up the tomato juices and dressing, pressing lightly with a spoon so some pieces soften but others stay chewy.

7. Let the salad rest at room temperature 10 to 20 minutes so the flavors meld. Taste and add more salt or pepper if needed.

8. Serve at room temperature with the optional 2 to 3 tablespoons grated pecorino or parmesan sprinkled on top and a final drizzle of olive oil if you like.

Equipment Needed

1. Baking sheet for toasting the bread
2. Large mixing bowl to macerate the tomatoes and toss everything
3. Cutting board, for chopping tomatoes, cucumber and slicing the onion
4. Sharp chef’s knife — for chopping and slicing (or whatever big knife you have)
5. Whisk for the dressing
6. Measuring cups and spoons for the oil, vinegar and salt
7. Wooden spoon or salad tongs to toss and press the bread so it soaks up the juices
8. Box grater or microplane for the pecorino or parmesan (optional)
9. Small bowl or ramekin for mixing the garlic into the dressing (optional)

FAQ

Q: Can I use fresh bread instead of stale? A: Yes, but you gotta dry it out first or it will turn to mush. Tear into 1 inch pieces, toss with a little olive oil and bake at 375 F for 8 to 12 minutes till golden, or leave out overnight to firm up. Toasting gives better texture and flavor.

Q: What kind of tomatoes should I use? A: Very ripe tomatoes are best for flavor, like heirloom, vine ripened, or ripe roma. If they're super juicy, scoop out some seeds to avoid a soggy salad. Cut into big chunks so the bread soaks up the juice, not the other way round.

Q: How do I keep the bread from getting too soggy? A: Use day old or toasted bread, cut large pieces, and don't pour all the dressing at once. Toss a little dressing first, let the bread absorb for 5 to 10 minutes, then add more if needed. You can also reserve some tomato juice and mix it in at the end, that helps control sogginess.

Q: Can I make panzanella ahead of time? A: Kinda. Prep the tomatoes, cucumber, onion and dressing up to a day ahead and keep them chilled. Wait to add the bread until 30 minutes to an hour before serving so it stays pleasantly soaked not soggy. Bring everything to room temp before plating for best flavor.

Q: What substitutions or add ins work well? A: Olives, capers, or shredded pecorino/parmesan are great additions. You can add chunks of fresh mozzarella, canned tuna, or grilled chicken for protein. Just taste for salt because olives, capers and cheese add saltiness.

Q: Do I need to peel the cucumber and how should I dress the salad? A: Peel only if it's waxed or the skin bothers you. Slice into half moons or 1 2 inch slices. For the dressing whisk 1 4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt and 1 2 tsp pepper. Taste and adjust, maybe add a splash more vinegar if it needs brightness.

Panzanella Salad Recipe Substitutions and Variations

Bread (8 oz stale country bread or ciabatta): swap for stale baguette or a crusty sourdough. If the loaf isn’t stale just dry it in a 350 F oven 8-10 minutes so it soaks dressing without going mushy.
Tomatoes (1 1/2 lbs very ripe): use halved cherry tomatoes or ripe plum tomatoes if big ones aren’t available. If tomatoes are a little underripe, roast them briefly or add a splash more vinegar to boost flavor.
Red onion (1 small): substitute a shallot or thinly sliced scallions for a milder bite. Or soak the slices in cold water 5-10 minutes to take the edge off.
Red wine vinegar (2 tbsp): use sherry vinegar or 1 1/2 tbsp fresh lemon juice plus a little white wine vinegar for brightness if you don’t have red wine vinegar.

Pro Tips

– Use day old bread and tear it by hand into uneven chunks, dont cut it neat, the irregular pieces soak differently so you get some chewy bits and some soft ones. If your bread isnt stale, dry it longer in the oven than you think you need so it soaks but doesnt turn into mush.

– Pick the ripest tomatoes but if theyre extra watery, scoop out a few seeds and a bit of juice into a small bowl and reserve it. Add that liquid back slowly while tossing so you control how soggy the salad gets.

– If you dont want the cucumber diluting the dressing, scoop out the seeds or pat the slices dry on a towel; and if the red onion is too sharp soak the slices in cold water for 5 minutes then drain and pat dry.

– Use the best olive oil you can, and taste the dressing before adding more salt cause the tomatoes already have salt in them. Sprinkle the cheese right before serving so it doesnt clump and drizzle a little extra oil at the end for shine and flavor.

Panzanella Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I coax bright summer tomatoes and leftover rustic bread into an Easy Panzanella Salad that hides one unexpected ingredient to tie everything together.

Servings

servings

Calories

316

kcal

Equipment: 1. Baking sheet for toasting the bread
2. Large mixing bowl to macerate the tomatoes and toss everything
3. Cutting board, for chopping tomatoes, cucumber and slicing the onion
4. Sharp chef’s knife — for chopping and slicing (or whatever big knife you have)
5. Whisk for the dressing
6. Measuring cups and spoons for the oil, vinegar and salt
7. Wooden spoon or salad tongs to toss and press the bread so it soaks up the juices
8. Box grater or microplane for the pecorino or parmesan (optional)
9. Small bowl or ramekin for mixing the garlic into the dressing (optional)

Ingredients

8 ounces stale country bread or ciabatta, torn into roughly 1 inch pieces
1 1/2 pounds very ripe tomatoes, about 4 medium, coarsely chopped
1 medium cucumber, peeled if waxed and cut into 1/2 inch slices or half moons
1 small red onion, thinly sliced
1/2 cup fresh basil leaves, torn
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Optional 2 tablespoons capers or 1/3 cup pitted olives, halved
Optional 2 to 3 tablespoons grated pecorino or parmesan for serving

Directions

Tear the bread into roughly 1 inch pieces. If it isnt already stale, spread the pieces on a baking sheet and toast at 350 F for 8 to 12 minutes until dry and golden, tossing once, then let cool.
Coarsely chop the very ripe tomatoes and put them in a large bowl, add 1 teaspoon fine sea salt, stir and let sit 10 to 15 minutes so they release their juices.
While the tomatoes macerate slice the cucumber into 1/2 inch rounds or half moons, thinly slice the red onion, and tear the basil leaves.
Whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, the minced garlic, and 1/2 teaspoon freshly ground black pepper. Taste and adjust but remember the tomatoes already have salt.
Add the cucumber, red onion, torn basil and optional capers or halved olives to the bowl with the tomatoes and all the tomato juices, then pour the dressing over everything and toss gently.
Add the toasted or stale bread pieces to the bowl and toss again so the bread soaks up the tomato juices and dressing, pressing lightly with a spoon so some pieces soften but others stay chewy.
Let the salad rest at room temperature 10 to 20 minutes so the flavors meld. Taste and add more salt or pepper if needed.
Serve at room temperature with the optional 2 to 3 tablespoons grated pecorino or parmesan sprinkled on top and a final drizzle of olive oil if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.