Panzanella Salad
Panzanella Salad is a classic Tuscan bread salad made with juicy tomatoes, day-old bread, cucumbers, red onions, and fresh basil tossed in a simple vinaigrette. It’s rustic, refreshing, and bursting with summer flavors—ideal for using up stale bread and ripe tomatoes.
Ingredients
- 4 cups crusty day-old bread cut into 1-inch cubes
- 4 medium ripe tomatoes chopped
- 1 cucumber peeled and sliced
- ½ small red onion thinly sliced
- ½ cup fresh basil leaves torn
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Toast the bread (optional but recommended): In a dry skillet or 375°F (190°C) oven, lightly toast the bread cubes until golden and crisp on the outside but still chewy inside. Let cool.
- Combine the vegetables: In a large bowl, mix the chopped tomatoes, cucumber slices, and red onion. Season with a pinch of salt and set aside to release juices.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Toss the salad: Add the toasted bread and fresh basil to the bowl of vegetables. Pour the vinaigrette over the mixture and toss gently until everything is coated.
- Let it rest: Let the salad sit for about 20–30 minutes at room temperature so the bread can soak up the flavors.
- Serve: Toss again before serving. Drizzle with a little extra olive oil and garnish with more basil if desired.
Notes
- Use high-quality extra virgin olive oil and ripe, juicy tomatoes for best flavor.
- Day-old sourdough, ciabatta, or baguette works well.
- Add extras like mozzarella, olives, or capers for variation.
- Can be made 1–2 hours ahead—just don’t refrigerate, or the bread may harden.