Panzanella (Italian Tomato & Bread Salad) Recipe

Panzanella (Italian Tomato & Bread Salad) Recipe

Panzanella is a traditional Italian salad made with ripe tomatoes, bread, and fresh ingredients. It’s perfect for summer when tomatoes are at their best, and the combination of soaked, slightly crispy bread with juicy tomatoes and a simple vinaigrette is irresistible.

Ingredients:

• 4 cups day-old rustic bread (sourdough, baguette, or country loaf), cut into cubes
• 4 large ripe tomatoes, chopped into chunks
• 1 cucumber, peeled and sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil, torn into small pieces
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard (optional, for added flavor)
• Salt and freshly ground black pepper to taste
• 1 tablespoon capers (optional)
• 1/4 cup Kalamata olives, pitted and chopped (optional)
• 1 clove garlic, minced (optional)

Instructions:

1. Prepare the Bread:

• If your bread is not already stale, you can toast it lightly. To do so, preheat your oven to 375°F (190°C). Place the bread cubes on a baking sheet and bake for 10-12 minutes until they are golden and crispy, but not too hard. Alternatively, if you’re using day-old bread, you can skip the toasting step.

2. Soak the Bread:

• Place the bread cubes in a large bowl. Pour about 1/4 cup of water over the bread and let it soak for 10-15 minutes, or until it becomes soft and begins to break apart a bit. Use your hands to gently squeeze out any excess moisture from the bread cubes.

3. Prepare the Vegetables:

• In another large bowl, combine the chopped tomatoes, cucumber slices, red onion, and fresh basil. If using, add capers and olives for extra flavor.

4. Make the Dressing:

• In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), minced garlic (optional), and a pinch of salt and black pepper. Taste and adjust seasoning as needed.

5. Combine and Toss:

• Add the soaked bread to the bowl with the vegetables and toss everything together gently to combine. Pour the dressing over the salad and toss again until the bread is evenly coated and the flavors have melded together.

6. Let It Sit:

• Let the panzanella sit for at least 20-30 minutes (or up to an hour) to allow the flavors to marinate. The bread will soak up the juices from the tomatoes and dressing, becoming flavorful and tender.

7. Serve:

• Serve the panzanella at room temperature or slightly chilled. Garnish with extra fresh basil if desired.

Tips:

• Bread Choice: The bread is key to this dish. Day-old rustic bread or a hearty country loaf works best. Avoid soft sandwich bread, as it won’t hold up as well.
• Customize: Feel free to add other vegetables, such as bell peppers or radishes, for a twist on the classic.
• Vegan-Friendly: This recipe is naturally vegan, but you can add a sprinkle of crumbled feta or mozzarella for a non-vegan version.
• Make Ahead: This salad is great to make ahead, as the flavors improve as it sits. Just be sure to let it rest for at least 20 minutes to absorb the dressing.

Panzanella is a perfect side dish for summer BBQs, picnics, or any Mediterranean-inspired meal. The combination of ripe tomatoes, crunchy bread, and fresh herbs is always a crowd-pleaser! 🍅🥖🌿