Italian
Panzanella
A Tuscan summer bread salad made with stale country bread, ripe tomatoes, red onion, basil, olive oil, and vinegar. The bread is soaked, squeezed, and crumbled so it drinks in the tomato juices without becoming heavy.
Watch it madeAndy Cooks · 1:01
Ingredients
- Stale Tuscan-style country bread, crusts trimmed if very hard160g
- Ripe tomatoes350g
- Small cucumber1
- Red onion1/2 small
- Fresh basil leaves12 leaves
- Red wine vinegar1 1/2 tbsp
- Extra-virgin olive oil2 1/2 tbsp
- Fine sea saltto taste
- Freshly ground black pepperto taste
- Cold wateras needed
Method
- Slice the red onion very thinly, place it in a small bowl with cold water and 1 teaspoon of the vinegar, and let it sit for 10 minutes to soften its bite.
- Cut the tomatoes into rough wedges or chunks, place them in a large bowl, season with a pinch of salt, and let them release their juices while you prepare the bread.
- Soak the stale bread in cold water for 1 to 2 minutes, just until softened but not dissolved.
- Lift out the bread, squeeze it firmly with your hands to remove excess water, and crumble it into uneven bite-size pieces into the bowl with the tomatoes.
- Peel the cucumber if the skin is tough, slice it thinly, and add it to the bowl.
- Drain the onion well and add it to the salad.
- Tear in the basil leaves by hand, then dress with the remaining red wine vinegar, extra-virgin olive oil, black pepper, and a little more salt if needed.
- Toss gently but thoroughly so the bread absorbs the tomato juices and dressing.
- Let the panzanella rest at room temperature for 15 minutes before serving, then toss once more and finish with a small drizzle of olive oil.
Common questions
Can I substitute the Tuscan bread with another type if I can't find it?
Yes. Use a sturdy, rustic loaf with a tight crumb, like ciabatta or sourdough country bread. Avoid soft sandwich bread; it turns mushy too fast. If the crust is very hard, trim it off before soaking.
How far ahead can I make panzanella without it getting soggy?
Best is to assemble it 15 to 30 minutes before serving, so the bread absorbs the tomato juices but still keeps texture. You can prep the vegetables and onion a few hours ahead, then toss everything together later.
What are the most common mistakes when making panzanella?
The biggest mistakes are using fresh bread instead of stale, soaking the bread too long, and underseasoning the tomatoes. Also, don’t skip draining the onion or the salad can taste sharp and watery instead of balanced.
How should I store leftover panzanella?
Store leftovers in an airtight container in the refrigerator for up to 1 day. The bread will soften more, so the texture won’t be as good. Before serving again, taste and add a little olive oil or vinegar if needed.
What is the best way to serve panzanella?
Serve it slightly chilled or at cool room temperature, not icy cold. It works well as a light lunch, a side for grilled fish or chicken, or part of an antipasto spread. Finish with extra basil and black pepper.