Panzanella Recipe
Panzanella is Tuscany's brilliant answer to stale bread: torn crusty loaf soaked in tomato juices, tossed with ripe tomatoes, red onion, and basil. It is bright, rustic, and deeply satisfying, the kind of salad that tastes like a warm Italian summer. Serve it as a light lunch or alongside grilled chicken or fish.
- 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 bite-size pieces
- 600 g ripe tomatoes, cut into wedges
- 1 small red onion, thinly sliced
- 1 cucumber, halved and sliced
- 1 handful fresh basil leaves, torn
- 3 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
- 1 garlic clove, halved
- 1 teaspoon flaky sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon capers, drained (optional)
- 100 g mozzarella pearls (optional)
Instructions
- Put the torn bread in a large bowl and sprinkle it with a little water, just enough to soften the crust slightly without making it soggy.
- Add the tomato wedges, sliced red onion, and cucumber, then season with the sea salt and black pepper.
- Rub the cut side of the garlic clove over the inside of the bowl for a gentle garlic aroma, then discard the clove.
- Whisk the red wine vinegar with the olive oil and pour the dressing over the salad, tossing well so the bread absorbs the juices.
- Leave the salad to rest for 15 minutes so the bread softens and soaks up the tomato juices.
- Fold in the torn basil leaves and the capers or mozzarella pearls, if using.
- Taste and adjust the salt, vinegar, or olive oil until the flavours feel balanced and bright.
- Serve at room temperature, spooning plenty of the juices over each portion.
Pro tips
- Day-old bread is essential: fresh bread turns to mush, while stale bread holds its shape and soaks up flavour.
- Use the ripest tomatoes you can find; their juices are the dressing's backbone.
- Let the salad rest before serving, but no longer than 30 minutes, or it becomes too soft.
- A splash of cold water over very dry bread helps it soften without drowning it.
Frequently asked questions
Can I make panzanella ahead of time?
You can prep the vegetables and dressing a few hours ahead, but toss everything together no more than 30 minutes before serving so the bread keeps some texture.
What bread works best for panzanella?
A rustic, crusty loaf such as ciabatta or Tuscan country bread, ideally a day old. Avoid soft sandwich bread, which falls apart.
Is panzanella served hot or cold?
It is served at room temperature, never hot. The gentle warmth of ripe tomatoes is part of its charm.
Can I add protein to panzanella?
Yes, mozzarella pearls, white beans, or a tin of good tuna all turn it into a heartier main course.
