Authentic Panzanella Recipe – Italian Tomato & Bread Salad
Panzanella is a traditional Tuscan salad that transforms day‑old bread into a vibrant dish bursting with flavor. Made with ripe tomatoes, cucumbers, red onions, basil, and a drizzle of olive oil, this refreshing Italian recipe is perfect for summer gatherings, light lunches, or as a colorful side dish.
Equipment
- Cutting board
- Sharp chef’s knife
- Large mixing bowl
- Small whisk or fork
Ingredients
- 4–5 ripe tomatoes, chopped
- 4 cups day-old rustic bread, cut into cubes
- ½ cucumber, optional, diced
- ½ red onion, optional, thinly sliced
- ¼ cup extra-virgin olive oil
- 2–3 tbsp red wine vinegar
- Salt and freshly ground black pepper, to taste
- ½ cup fresh basil leaves, torn
- Optional: capers, fresh mozzarella, olives
Instructions
- Cut bread into cubes. If very fresh, lightly toast to maintain structure.
- Chop tomatoes and optional vegetables into bite-sized pieces.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
- Combine bread and vegetables in a large bowl. Pour dressing over and toss gently to coat.
- Let the salad rest for 15–30 minutes so the bread absorbs juices and dressing.
- Add torn basil just before serving and adjust seasoning as needed.
Notes
- Slightly stale bread absorbs dressing without turning mushy.
- Add herbs last minute for maximum aroma and freshness.
- Customize with mozzarella, olives, or cucumbers for variations.
- Best eaten the same day; store leftovers in the fridge for up to 24 hours.