Panzanella (Tuscan Bread Salad)
Why this recipe works
- Bread used with purpose: Day-old country bread softens in the dressing and vegetable juices without losing all structure.
- Bright, simple dressing: Red wine vinegar sharpens the sweetness of ripe tomatoes, while olive oil gives the salad roundness.
- No cooking required: The salad comes together quickly and only needs a short standing time for the flavours to settle.
Get the most out of this recipe
Ingredient notes
- Use sturdy stale bread: Tuscan-style country bread or another firm, rustic loaf works best because it absorbs dressing without collapsing.
- Choose ripe tomatoes: The tomatoes provide much of the salad’s liquid and sweetness, so use the ripest, juiciest ones available.
- Soften sharp onion: If the red onion is particularly pungent, soak the slices briefly in cold water, then drain well before adding.
Timing notes
- Let it stand before serving: A short rest allows the bread to absorb the dressing and tomato juices, giving the salad its characteristic texture.
- Serve at room temperature: Panzanella is best once the flavours have mingled but before the vegetables lose their freshness.
Texture tips
- Avoid overly soft bread: Fresh, airy bread can turn mushy quickly; use properly stale bread for a tender but still substantial bite.
- Keep the vegetables chunky: Larger pieces of tomato and cucumber give the salad contrast against the softened bread.
Serving ideas
- Serve with simple mains: Pair with grilled vegetables, fish, chicken, or beans for an easy Italian-style lunch or supper.
- Finish with fresh basil: Add the basil close to serving so it stays fragrant and bright.
Equipment you'll need
Ingredients
Instructions
- Tear the tuscan country bread into bite-sized pieces and put into a large bowl. Cut the tomato and cucumber into chunky pieces and add them to the bowl. Thinly slice the red onion and add it too.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fine sea salt, and black pepper. Pour the dressing over the salad and toss well. Leave to stand for 10 minutes so the bread softens and absorbs the juices.
- Tear in most of the fresh basil and toss again. Taste and adjust with a little more fine sea salt or black pepper if needed. Serve at room temperature, spooning any dressing from the bottom of the bowl over the top.
Recipe notes
Tips
- For the best texture, use properly stale tuscan country bread so it soaks up the dressing without turning to mush.
- If the red onion tastes too sharp, soak the slices in cold water for 5 minutes, then drain well before adding.
- If serving to vulnerable groups, wash the tomato, cucumber, and fresh basil thoroughly before preparing.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly softer acidity.
- Replace extra virgin olive oil with virgin olive oil for a milder, less peppery dressing.
- Replace fresh basil with fresh flat-leaf parsley for a greener, more savoury finish.
Storage
- Refrigerate up to 1 days
- Best eaten the day it is made. If you must store it, refrigerate in an airtight container and bring back to room temperature for 20 minutes before serving, then toss well.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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