Panzanella Recipe

Italian · Salad · 20 min total

A classic Italian bread salad from Tuscany, perfect for using stale bread and ripe summer tomatoes. This refreshing dish is tossed with a simple vinaigrette and bursts with garden-fresh flavors.

Ingredients

• 4 cups (about 8 oz) day-old crusty bread, cut into 1-inch cubes
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds ripe tomatoes (about 3 large), cut into 1-inch chunks
• 1 cucumber, peeled, seeded, and diced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• Optional: 2 tablespoons capers, drained

Instructions

1. Place bread cubes in a large bowl. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper. Pour half of the dressing over the bread and toss to coat. Let sit for 10 minutes to soften.
2. Add tomatoes, cucumber, red onion, basil, and capers (if using) to the bowl. Pour remaining dressing over the salad and toss gently to combine.
3. Let the salad sit at room temperature for at least 15 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve at room temperature.

Tips

• For best results, use stale, crusty Italian or sourdough bread. If bread is fresh, toast cubes in a 350°F oven for 10 minutes.
• This salad is best served within a few hours of making. Leftovers can be refrigerated but bread will soften further.
• Add grilled chicken or shrimp for a heartier main course.

More about Panzanella →