Panzanella Salad Recipe

Panzanella is Tuscany's clever answer to stale bread, turning it into a juicy salad soaked with tomato juices and olive oil. Ripe tomatoes, sweet red onion and torn basil make it taste like a summer afternoon in Florence. It is best served slightly warm from the bread soaking up every drop.

Prep time

20 mins

Cook time

0 mins

Total time

20 mins

Servings

4 servings

Calories

320

Ingredients

• 300 g day-old crusty bread, torn into chunks
• 600 g ripe tomatoes, cut into wedges
• 1 small red onion, thinly sliced
• 1 cucumber, halved and sliced
• 1 handful fresh basil leaves, torn
• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, finely grated
• 1 teaspoon flaky sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon capers, drained

Instructions

1. Put the torn bread in a large bowl and sprinkle with a little water so it softens slightly without turning soggy.
2. Add the tomatoes, red onion and cucumber, then toss gently with your hands.
3. Whisk the olive oil, vinegar, garlic, salt and pepper in a small bowl until combined.
4. Pour the dressing over the salad and toss again so the bread drinks it in.
5. Fold in the basil and capers, then rest the salad for 10 minutes before serving.
6. Taste and adjust the salt and vinegar, then serve at room temperature.

Pro tips

• Use bread that is a day or two old so it holds its shape in the dressing.
• The ripest tomatoes you can find make all the difference here.
• Let the salad rest so the bread softens into the tomato juices.
• Add the basil at the end so it stays bright and fragrant.

Frequently asked questions