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Panzanella is a classic summertime salad in Italy as they produce so many tomatoes, and of course, the Italians are known for their fine bread-making skills so there is always a lot of bread there. This is a wonderful salad that will use all those extra tomatoes and day-old bread.
Panzanella is a simple salad made with stale bread, tomatoes, onions and fresh basil and is served with an oil and vinegar dressing. Our garden is overflowing with produce this year and the juicy, red, vine-ripened tomatoes are one of our favorite parts of summer. We are enjoying this salad!
Often other vegetables are included in Panzanella such as cucumbers, radishes or chunks of zucchini but we like just plain, bread, tomatoes, onions and lots of basil. The dressing couldn’t be simpler….olive oil and red wine vinegar, salt and pepper.
This is a recipe from the cookbook, Italy Today, the Beautiful Cookbook and it uses a coarse rye day-old stale bread. We are using Pugliese which is a coarse bread that will really soak up all the flavors from the juicy tomatoes and the dressing. You will not need to squish the tomatoes or let the bread soak in advance. This is an easy-peasy delicious salad.
Try this salad today while the wonderful vine-ripened tomatoes are still available. Ummmm good!
Take a look at these salad ideas: Heirloom Tomato Salad with Aged Goat Cheese Butter Lettuce, Strawberries and Cocoa Nibs Garden Purslane Salad
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Panzanella
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Ingredients
For the Red Wine Vinaigrette:
- ¼ cup red or white wine vinegar
- 1 or 2 garlic cloves, grated
- ½ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Panzanella Salad:
- 1-¼ pound coarse day-old bread, (choose any kind ) crusts removed and cut or torn into 1 inch cubes about 10 ounces of bread cubes
- 3 pounds large ripe tomatoes, cut into 1/2-inch chunks
- 1 red onion, sliced thin
- 2-3 ounces of fresh basil leaves, (or as much as you prefer), torn into bite-size pieces
Instructions
For the Red Wine Vinaigrette:
- Add the vinaigrette ingredients to a small dish and whisk together. Set aside.
For the Panzanella Salad:
- Add the bread cubes, tomatoes and onion slices to a large salad bowl. Drizzle the vinaigrette over the top and toss to combine. Allow to sit for at least 1/2 hour and up to 4 hours. Add the torn basil and toss again just before ready to serve. Serves 6-8
Notes
- Although you can make and enjoy this salad immediately, it is best if the bread, onions and tomatoes sit for at least 30 minutes in the vinaigrette with the fresh basil being added just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Somehow I’ve never tried making a panzanella! It looks amazing!
Oh, Sarah….it tastes amazing too! 🙂
What a great lunch or light dinner! Especially in the summer heat! But this would do well in the winter to combat the “heavy winter” foods.
Hi, Kaitie….The heirloom tomatoes would be extra delish here and yes, I agree, this would taste so good in the dead of winter! Thanks for your comments 🙂
Looks amazing! I have never tried Panzanella, I love salad! This one looks refreshing
Thanks, Rika…You need this at least once in your life 🙂
Yum! This looks so colorful and delicious!
Thank you, Brandi 🙂
This would be a big hit at our house…particular if I call it a salad with bread! It sounds wonderful
Ha, Ha, Marjorie! Isn’t it curious how we need to re-name foods in order to inspire them to eat. I remember when my kids didn’t want to eat brussels sprouts until I told them they were ‘baby cabbages’. They gobbled them up 🙂
I’ve always wondered just what Panzanella is! Thank you for explaining and for sharing this refreshing-looking dish!
You are very welcome, Rebecca… Hope you enjoy this salad 🙂
Yum. This looks so delicious and makes me miss Italy!
Hi, Cindy….it is delicious! 🙂
Now that is what I call a fresh and refreshing salad!
Thank you 🙂
Really nice pics of this salad,your version is looking yummy. Thanks
Thank you, Jagruti…..It is yummy!
This is such a great classic dish! And one I never tire of — terrific flavor. Your version looks superb. Really nice food styling, too. Thanks for this.
Thanks, John….