Panzanella is a classic Italian salad that’s a great way to use up day-old bread and ripe summer tomatoes. It’s fresh, simple, and comes together in no time, making it a reliable pick when you want something light but satisfying.
The Story Behind This Recipe
I first encountered panzanella during a trip to Tuscany, where the locals treat it as a humble yet beloved dish. The bread soaks up the dressing, tomato juices, and olive oil, giving you little bursts of flavor with every bite. It’s meant to be rustic and forgiving, so the ingredient quantities can be adjusted to your taste, which I appreciate when I’m cooking at home.
This salad often shows up on warm days when heavy meals feel like too much. It’s lovely as a side but can also stand on its own as a light lunch. Sometimes, I add a handful of fresh basil or even a few slices of red onion depending on what I have on hand. It’s a flexible dish that requires little more than chopping and tossing.
One trick I like is letting the salad rest for about 30 minutes before serving. That way, the bread absorbs all those juicy tomato flavors and the vinaigrette, which makes each bite more savory. It also mellows the sharpness of the raw onion if you choose to include it. It’s perfect for an easy meal or to bring along for a casual picnic.
Cuisine: Italian
Course: Lunch
Servings: 4
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Ingredients
- 4 cups crusty day-old bread, cut into 1-inch cubes
- 3 large ripe tomatoes, chopped
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Step 1. Place the bread cubes in a large bowl.
- Step 2. Add the chopped tomatoes, diced cucumber, sliced red onion, and torn basil to the bowl.
- Step 3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Step 4. Pour the dressing over the bread and vegetables, tossing gently to combine.
- Step 5. Let the salad sit for at least 30 minutes at room temperature before serving to allow the bread to soak up the flavors.
Tips for Success
- Use day-old bread because it holds up better and soaks up the dressing nicely without turning mushy.
- If you don’t have red wine vinegar, a mild white vinegar or lemon juice can work as a substitute.
- Adjust the amount of olive oil and vinegar based on the acidity and ripeness of your tomatoes.
- Gently squeeze any excess juice from tomatoes if they seem overly wet to avoid soggy salad.
Variations & Substitutions
- Add chunks of mozzarella or burrata for a richer salad.
- Include sliced olives or capers for an extra salty kick.
- Try swapping the cucumber for thinly sliced celery for crunch.
- Drizzle with a little balsamic reduction just before serving for a touch of sweetness.
