Looking to bring the classic taste of Italy into your kitchen this summer? Panzanella is the dish for you! This classic Italian salad is summer in a bowl. It turns ripe tomatoes, stale bread, and a few pantry staples into something bright, juicy, and incredibly satisfying. Best enjoyed on a warm evening with a crisp drink in hand.
Ingredients (Serves 4)
- 4 cups day-old crusty bread, torn into bite-sized pieces
- 4 large ripe tomatoes (or a mix of heirloom varieties), chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 small cucumber, sliced into half-moons
- 1 garlic clove, minced
- 1 handful fresh basil leaves, torn
- 2–3 tbsp red wine vinegar
- 5 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper
- Optional: capers, olives, or mozzarella chunks
Method
Step 1 – Prep the bread. If the bread is still a bit soft, toast it lightly in a 175°C oven for 10 minutes until dry but not browned.
Step 2 – Salt the tomatoes. In a large bowl, toss the chopped tomatoes with a generous pinch of salt. Let them sit for 10–15 minutes to release their juices.
Step 3 – Build the salad. Add the bread, cherry tomatoes, red onion, cucumber, garlic, and basil to the bowl with the salted tomatoes and juices.
Step 4 – Drizzle with vinegar and olive oil. Toss very well to coat everything.
Step 5 – Let it sit. Allow the salad to rest at room temperature for 20–30 minutes. This gives the bread time to soak up the tomato juice and vinaigrette. Taste and adjust salt, pepper, or vinegar as needed.
Step 6 – Serve. Spoon into bowls and garnish with extra basil and a drizzle of good olive oil. Add extras like torn mozzarella, anchovies, or a soft-boiled egg if you like!
