Panzanella Salad

Panzanella Salad

Panzanella is a traditional Italian recipe for making a salad out of fresh tomatoes and leftover bread. This simple recipe is only as good as the ingredients - be sure to use fresh tomatoes, homemade bread, and high quality olive oil.
  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Serves 4
Panzanella Salad
  • 1 loaf of no-knead, Italian or French bread
  • Cut bread into 1/2-inch to 1-inch pieces. You should have about 6 cups worth.
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • Toss bread with olive oil and sea salt. Arrange in single layer on a rimmed baking sheet.
  • Bake at 400°F. Stir bread after 10 minutes and continue to bake until bread starts to turn a light golden brown, about 5 to 10 additional minutes (about 15 to 20 minutes total). Set aside to cool to room temperature.
  • 1 ½ pounds ripe tomatoes (about 4 medium)
  • Wash tomatoes. Cut in half and remove core and pulp. Cut outer, meaty portion into 1-inch pieces and place in a large bowl.
  • ½ teaspoon salt
  • Sprinkle salt over tomatoes and gently toss to combine.
  • 1 medium cucumber
  • Wash and cut cucumber in half length wise. Seed cucumber and slice each half again length wise. Cut quartered cucumber into 1/8-inch thick pieces. Add to bowl with tomatoes.
  • ½ small red onion, diced
  • ¼ cup chopped fresh basil leaves
  • Add diced onion and chopped basil to bowl with other vegetables.
  • When bread is ready, remove from oven and add to bowl with other ingredients.
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • ¼ teaspoon pepper
  • In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, and pepper.
  • Pour over bread mixture and toss to combine. Serve immediately.
  • Leftover salad can be refrigerated and will keep for several days, but the bread will become somewhat soggy. The salad will still be delicious, but won't have as much crunch.
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