Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, juicy cucumber and fragrant basil, it’s hard to think of a salad that screams “summer” more loudly. Chunks of lightly toasted bread bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.
Be warned, this salad demands the very best tomatoes! If you don’t have juicy tomatoes, don’t make this. Make another salad instead!
Panzanella – traditional Italian tomato and bread salad
Panzanella is a classic example of Italian cucina povera (literally “food of the poor”). This historically refers to the simple fare of commoners, meals made from humble and seasonal ingredients but no less delicious than the lavish foods gracing the tables of the rich.
In Tuscany, thrifty repurposing of leftover stale bread with the summertime bounty of tomatoes gave birth to this traditional salad.
At its simplest it’s nothing more than torn chunks of stale bread tossed with juicy, ripe tomatoes, and maybe a little olive oil. The real magic happens when the dressing and tomato juices soak into the bread, softening them and melding flavours with the tomatoes.
After making this salad over the years, we’ve made some tweaks to the strictly traditional recipes. We’ve found toasting the bread yields far better results, and additions like a little cucumber and some garlic in the dressing add interest.
Toasting the bread isn’t strictly traditional. But it stops it from turning into white unidentifiable mush within minutes of tossing with dressing. Don’t skip it!
Ingredients in Panzanella
Here’s what goes in the salad:
JUICY ripe tomatoes – You need to use the absolute best quality tomatoes you can find. They must be juicy and ripe, so they drop plenty of tomato juices this is used to make the dressing.
So if you don’t have juicy tomatoes, make another salad instead!
Cucumbers – I’ve peeled the cucumbers here, but this is purely decorative, to introduce some colour variation. Telegraph/English cucumber skins can also be a little tough (ie the long cucumbers). But peeling is totally optional.
Basil leaves – Always present in a good Panzanella!
Stale bread – Best breads (in order of preference):
– ciabatta
– pane di casa / artisan loaf
– open-crumbed sourdough (ie. hole-y, not dense)
– Turkish breadBreads that sit in the middle of the spectrum of denseness work best. We want a bread with an open crumb, but still some heft.
Don’t use baguettes or dinner rolls. They’re too light and will disintegrate on contact with dressing. Bread that is too dense on the other hand also won’t work right.
In terms of quantities, breads vary in denseness and thus weight, so go by volume ratios. You want an approximate 1:2 ratio of bread to vegetables.
DON’T use stale bread without toasting. I did this once, and after only half an hour, the bread was such a soggy, goopy mess that someone asked me what “that white stuff” was in the salad. When I told him it was bread he replied, “Oh, right. I thought it was tofu …” Ouch. I’ve been toasting the bread ever since!
Panzanella Dressing
Here’s what goes in the Panzanella Dressing:
Extra virgin olive oil – Use the best quality you can afford, for the best flavour!
White wine vinegar – It’s a little more rounded and better flavoured than ordinary white vinegar. Red wine vinegar can also be used. Other options: cider vinegar, sherry vinegar, champagne vinegar or white balsamic.
Dijon mustard – This thickens the dressing so it coats the ingredients nicely, as well as introducing a little extra flavour.
Garlic – Not usually present in traditional Panzanella, but it improves the salad two-fold in my book!
How and what to serve with Panzanella
With the bread in this salad, this is totally meal-worthy (yes, that’s a qualification in my world – see here for all my meal-worthy salads!). It will serve 3 normal adults as a meal (or 2 1/2 people with healthy appetites such as myself!)
Otherwise, serve it as a side dish. Alongside anything Italian would be an obvious choice, though really, it’s going to be right at home alongside anything Western/European. It also makes what I call a nice two-in-one side dish. That is, a starch (bread) and vegetables combined in the one dish which is always handy, as it saves you making two separate side dishes to tick the two boxes.
Let me know if you make this, and what you serve it with! I’m always interested to hear what you’re making! – Nagi x
PS. No video for the 3 simple side salads I’m sharing today! (This Panzanella, a Blood Orange Salad and the Garden Salad). But if you do want a video, just give me a shout out below and I’ll do one for you once summer rolls round and I can get my hands on some ripe tomatoes!
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Panzanella (Italian tomato and bread salad)
Ingredients
- 4 – 5 cups (loosely packed) stale bread , torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used)
- 1 tbsp extra virgin olive oil
- 4 medium tomatoes (Note 1)
- 1 tsp cooking/kosher salt (or 3/4 tsp table salt)
- 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional) (Note 3)
- 1 cup basil leaves , loosely packed
Dressing:
- 2 tbsp red or white wine vinegar (Note 4 for other options)
- 1 tsp Dijon mustard
- 8 tbsp extra virgin olive oil , the best you can afford
- 1 1/2 tsp garlic , finely minced (~1 large or 2 small)
- 1/4 tsp salt
Instructions
Toast bread:
- Preheat oven to 180°C /350°F (160°C fan).
- Toss bread chunks with 1 tbsp olive oil in a bowl.
- Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
Salad:
- Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
- Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
- Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
- Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
- Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
- Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
- Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!
Recipe Notes:
Nutrition Information:
Life of Dozer
The warmest spot in the house!
I started out to make a Greek salad so I had my beautiful,, fully ripe, sweet, home grown tomatoes and cucumber already sweating for a good half hour when I brought out the feta and discovered it had turned. What to do – then I remembered your recipe. I had some rustic left over bread, which I cubed and toasted and turned my well sweated tomatoes and cucumbers into a delicious panzanella salad. Next time maybe I’ll add olives and artichokes as several others have mentioned, but honestly, it was perfect as is. Thank you for another fabulous recipe. PS – I love Dozer, he looks just like my late golden! Goldens are the best!
Thank you. I add olives, artichokes and pan-seared tuna as well
Yum! I love this idea! N x
This looks amazing Nagi and a perfect salad for garden fresh tomatoes (plus the more bread in my life the better 😁)
YES!!! I hear ya Holly!! N x
The recipe is great, but the vinegar flavor was overpowering… next time, I’ll use lemon juice.
It really should overpower the salad – what type of vinegar did you use? N x
A real winner. So simple to make and surprisingly leftofovers stll tasted good the next day. The biggest challenge was finding really ripe tomatoes but I found a handful of ready to use heirlooms at the local grocer. I used white wine balsamic. Yum.
There’s nothing like fresh, ripe tomatoes is there Reem! N x
Made this today, exactly as per your recipe. It was fantastic! So delicious. I’ve still got some beautiful ripe tomatoes left so I guess I’m just going to have to make another panzanella tomorrow!
I wouldn’t be upset about that!! I’m so glad you enjoyed it Julianne! N x
Oh Nagi,
why are people so small minded, you provide a wonderful service to us all
recipes evolve like life itself & you give constant inspiration
Thank you SO much Jin, that’s so kind of you! N x
My family came from Italy , we always have atomato, cucumber and onion salad drizzled with olive oil and salt! Then dip bread in it. No basil
YUM! N x
Love your recipes and Dozer xx
hello Nagi, excellent recipe! I put thinly sliced onion and tuna in the panzanella, and no cucumbers. My brother in law is tuscan, my sister passed the recipe to me. Thanks for your work, and the idea of giving meals to the poor is wonderful!
Federica, Genova, Italia
Thankyou. I love your yummy recipes. Always innovative and interesting. Did I mention YUMMY.
Dozer 💋 is lovely.❤
Thanks so much Jacqui!!! N x
Love the salads, easy and always work out well!
Brunch ideas please!
Hi Dozer, from Remi a wonderful Canadian dog!
Brunch ideas, how about savoury muffins, quiche, tea cakes, poached eggs, crumpets… I have SO many ideas! N x
Hi Lucie,
Just thought I would chime in and tell you that Nagi’s recipe for a breakfast strata is sooo good and would be a great addition for a brunch table. (And great leftovers too imo)
Cheers,
Holly 🙂
I tried panzanella last year for the 1st time. Was thinking earlier this a.m. what can I do with all the fresh veges. I’m trying your version this weekend. Thanks for all of your great ideas and recipes. Always enjoy seeing pics of Dozer.
You’re so welcome VA – thanks so much for the awesome feedback!!! N x
I’m in Virginia in the US, and we’re now at the height of tomato and basil season. My garden is overflowing, so I make a one-person panzanella every single day! I cube and toast a ciabatta roll, cut up a few tomatoes, add basil, thinly sliced vidalia onion, and my secret — fresh mozzarella cubes — a riff on caprese salads. I toss with olive oil and a little balsamic vinegar, some salt and a pinch of sugar. Voila! Lunch!
Sounds divine E!!!! YUM! N x
I LOVE Panzanella. The recipe I use (from Patricia Wells’s “Trattoria” which is my Italian food Bible) is very similar but also includes chopped celery, which adds a nice crunch and extra flavour. Some capers or chopped green olives make a nice variation. I find if using the right bread (a good ciabatta) it doesn’t disintegrate or need toasting, but will try the toasted approach next time! But yes, using bread that goes too soggy and disintegrates kills this wonderful summer dish.
Love these ideas Susies, I’ll be trying them out! N x
Argentine food is deeply influenced by Italian food, but I’ve never had this one, so I’ll have to try when summer comes!
Quick question, would “code” vinegar be cider vinegar?
Could you roast your tomatoes for this salad and then toss them in?
If you wanted to you could, I would do them for a short time so they don’t turn to much and become watery. N x
sounds interesting, but too much bread for me
You can always reduce the amount! N x
This salad methinks will be wondrously popular with our North American friends in the middle of their tomato season . . . so many to whom I have talked have just recently thought along the same lines ! I love it – and yours does have some clever little twists – come our summer guess which recipe I;ll try . . . Agree about the ciabatta !!
I know you’ll love it Eha!!! N x
Gotta love the panzanella and the fatoush salads.I love how Italians make a gourmet treat from stale bread! I do a vegan pasta topping using an Italian stale bread recipe . I want to make it right now but tomatoes are not at their best in a Melbourne winter.
No definitely not great until the warmer weather starts Marg – here’s to the end of lockdown, warm weather and great tomatoes! N x