Panzanella

Prep Time: 20 mins	Cook Time: 15 mins
Total Time: 35 mins	Serves: 6

Panzanella is a classic Tuscan bread salad that celebrates one of Italian cooking's oldest traditions: making the most of simple, seasonal ingredients. Originally created as a way to use day-old bread, the bread absorbs the juices from ripe tomatoes and a simple vinaigrette, becoming wonderfully flavorful while still retaining a pleasant chew. It's a refreshing summer salad that's equally at home alongside grilled meats, seafood, or enjoyed on its own as a light lunch.

Why Day-Old Bread?

Fresh bread becomes soggy too quickly, while day-old bread has had time to dry slightly, allowing it to absorb the dressing and tomato juices without falling apart. If your bread is fresh, simply toast the cubes in the oven until lightly crisp before assembling the salad.

Use the Best Tomatoes You Can Find

Because tomatoes are the heart of panzanella, choose ripe, in-season tomatoes whenever possible. Their natural juices become part of the dressing, adding sweetness, acidity, and plenty of fresh flavor.

Tip: Choosing Ripe Tomatoes

Panzanella is at its best when made with perfectly ripe tomatoes. Whether you're using heirloom or cherry tomatoes, choose ones that feel heavy for their size, have smooth, brightly colored skin, and a slight give when gently squeezed. A fragrant stem end is another good sign of excellent flavor.

Let the Salad Rest

After tossing everything together, allow the salad to rest for about 20 to 30 minutes before serving. This gives the bread time to absorb the dressing and tomato juices while still maintaining its texture.

Finish with Fresh Basil

Add the basil just before serving to preserve its bright color and delicate aroma. A final drizzle of good-quality extra-virgin olive oil and a pinch of flaky sea salt are all the salad needs before it reaches the table.

Ingredients

For the Salad

• 6 cups rustic Italian or country bread, cut into 1-inch cubes

• 3 tablespoons extra-virgin olive oil

• 2 pounds ripe tomatoes (a mix of heirloom and vine-ripened), cut into bite-sized pieces

• 1 English cucumber, sliced into half-moons

• 1/2 small red onion, thinly sliced

• 1/2 cup fresh basil leaves, torn

• 1/4 cup chopped fresh parsley (optional)

For the Red Wine Vinaigrette

• 1/4 cup red wine vinegar

• 1 teaspoon Dijon mustard

• 1 small garlic clove, finely grated

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/3 cup extra-virgin olive oil

Instructions

Toast the Bread

Heat a generous drizzle of olive oil in a large skillet over medium heat. Sprinkle a little garlic salt into the oil, then arrange the bread cubes in a single layer. Lightly season the tops of the bread with a little more garlic salt.

Cook, turning the bread every few minutes, until all sides are crisp and golden brown, about 8–10 minutes. If needed, work in batches so the bread browns evenly rather than steams.

Prepare the Vinaigrette

Whisk together the red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking until smooth and emulsified.

Assemble the Salad

In a large serving bowl, combine the tomatoes, cucumber, red onion, basil, and parsley, if using.

Add the toasted bread and drizzle the vinaigrette over the salad. Toss gently until everything is evenly coated.

Allow the salad to rest for 15–20 minutes before serving. This gives the bread time to absorb the dressing and the juices from the tomatoes while still maintaining its texture.

Serve

Give the salad one final gentle toss and transfer it to a serving platter. Finish with a few extra basil leaves and a drizzle of good extra-virgin olive oil, if desired.