Panzanella
This authentic Panzanella recipe is a classic Italian bread salad made with ripe tomatoes, crusty bread, cucumber, red onion, and fresh basil tossed in a simple red wine vinaigrette. Fresh, easy, and perfect for summer gatherings, this tomato bread salad is ready in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 20–30 minutes
- Total Time: 35–45 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
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4 cups day-old crusty bread, cut into chunks
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3 to 4 ripe tomatoes, cut into wedges or chunks
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1 cucumber, sliced
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½ red onion, thinly sliced
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½ cup fresh basil leaves
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¼ cup extra-virgin olive oil
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2 tablespoons red wine vinegar
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1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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If the bread is not dry, lightly toast the chunks in a 350°F (175°C) oven for 8–10 minutes until crisp outside but still slightly soft inside. Let cool.
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In a large bowl, combine tomatoes, cucumber, and red onion.
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Add cooled bread chunks to the bowl.
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In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
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Pour dressing over the salad and toss gently to coat evenly.
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Tear fresh basil leaves and fold into the salad.
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Let sit for 20–30 minutes to allow the bread to absorb the dressing and tomato juices.
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Taste and adjust seasoning before serving. Serve at room temperature.
Notes
Use sturdy, crusty bread like sourdough or rustic country loaf for best texture.Soak sliced red onions in cold water for 10 minutes to mellow their flavor.Best enjoyed the same day for optimal texture.Add mozzarella or burrata for a creamy variation.
Find it online: https://cookibly.com/panzanella/
