Classic Panzanella (Tuscan Bread & Tomato Salad)
A rustic summertime Italian salad of ripe tomatoes, crunchy toasted bread, cucumber, red onion and fresh basil, dressed with good olive oil and red-wine vinegar. Bright, simple and best served after resting so the bread soaks up all the tomato juice.
Panzanella is the cheeky little salad from Tuscany that turns stale bread into something celebratory. It’s perfect for late-summer tomatoes when they’re sun-sweet and dripping with flavour.
Make it for a casual lunch, a BBQ side or to rescue yesterday’s crusty loaf. No faff, big taste — the secret is in salting the tomatoes and letting the bread soak up all that tomato-y goodness.
Ingredients
- 300 g stale country-style bread (sourdough or ciabatta) — cut or torn into 2–3 cm cubes (about 10–12 cups loosely packed)
- 600 g ripe tomatoes (mixed heirloom or plum/beefsteak) — roughly chopped into bite-sized pieces
- 1 cucumber (English or continental) — about 200 g, peeled if waxed, halved lengthways and sliced 5 mm thick
- 1 red onion — small, thinly sliced into rings
- 20 g fresh basil leaves — torn
- 80 ml extra-virgin olive oil
- 30 ml red wine vinegar — about 2 tbsp
- 5 ml Dijon mustard
- 1 clove garlic — finely minced or crushed
- 15 ml capers (optional) — roughly chopped
- 10 ml salt — plus extra to season tomatoes when drawing juices
- black pepper — freshly ground, to taste
- 50 g Kalamata olives (optional) — pitted and halved
Equipment
- baking tray
- measuring spoons
- large serving bowl
Instructions
Preheat the oven to 200°C / 400°F (fan 180°C). Spread the bread cubes on a baking tray in a single layer and drizzle with 1½ tbsp (20 ml) of the olive oil. Toss so all pieces are lightly coated.
Toast the bread in the oven until golden and crisp at the edges, about 8–10 minutes. Shake the tray halfway through to brown evenly. Remove and set aside to cool slightly.
While the bread toasts, place the chopped tomatoes in a large bowl, sprinkle ½ tsp salt over them and toss. Let them sit for 8–10 minutes so they release their juices — reserve those juices (do not discard).
Make the dressing: in a small bowl whisk together the remaining olive oil (about 60 ml), red wine vinegar, Dijon mustard, minced garlic and remaining 1 tsp salt and a generous grind of black pepper. Taste and adjust — it should be bright and slightly tangy.
Pour the dressing over the tomatoes, then add the reserved tomato juices and toss gently to combine so the tomatoes are coated.
Add the toasted bread cubes, cucumber slices, red onion, capers and olives (if using) to the tomato bowl. Toss gently until the bread starts to absorb the juices and dressing.
Tear in the basil leaves, fold them through, and let the salad sit for 20–30 minutes at room temperature so the bread soaks up flavour. Taste and adjust seasoning before serving — add a drizzle of olive oil or splash of vinegar if needed.
Serve at room temperature. Optional: scatter extra basil and a final drizzle of olive oil on top.
Tips
- Use properly stale bread — if it’s fresh, toast it until just crisp so it will absorb the dressing without collapsing.
- Salt the tomatoes and let them sit for 8–10 minutes; reserve the juices — that liquid is the best bit of your dressing.
- Toss gently. Panzanella should be rustic: don’t blitz the tomatoes or you’ll end up with a soup.
- Make-ahead: assemble without bread up to 6 hours ahead, keep dressing separate; add toasted bread and rest 20–30 minutes before serving.
- If the salad becomes too soggy, briefly re-toast the bread and fold it through at the end for extra crunch.
Substitutions
stale country-style bread → day-old sourdough or ciabatta; for a lighter texture use torn focaccia
Stays closered wine vinegar → sherry vinegar or white wine vinegar (use slightly less sherry vinegar if very strong)
Stays closecapers / olives → anchovy fillets (chopped) or omit
Noticeably differentno dairy in recipe → torn bocconcini or a few spoonfuls of crumbled feta on top
Noticeably different
Nutrition
Per serving · estimated
- 420
- Calories
- 9 g
- Protein
- 45 g
- Carbs
- 21 g
- Fat
- 5 g
- Fibre
- 7 g
- Sugar
- 520 mg
- Sodium
FAQ
Can I use fresh bread?
You can, but toast it first until lightly crisp so it can soak up dressing without turning to mush. Stale bread is ideal.
How long can I keep leftovers?
Panzanella is best the same day. Kept refrigerated in an airtight container, it will keep 1–2 days but the bread will become very soft and the flavours mellow.
Can I add protein (chicken, tuna, beans)?
Yes — chickpeas or flaked tuna are classic additions and keep it quick and easy. Add them when you combine the bread so they absorb the dressing.
My tomatoes aren’t very juicy—what then?
Peel and seed them and add a splash more red wine vinegar and olive oil, or add a spoonful of the reserved tomato juice from any canned tomatoes to give extra liquidity.
Community Photos
No photos yet
Be the first to share your creation!
