Italian Bread Salad
Italian bread salad turns a stale loaf and a few ripe tomatoes into a proper summer meal. The bread is toasted until crisp outside, then left to soak up tomato juice and a sharp red wine dressing until it is soft in the middle but still holds its shape. The Tuscan version is called panzanella. It needs no cooking beyond a short spell in the oven.
- Total
- 55 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 370kcal
Choosing bread and tomatoes for Italian bread salad
The salad is only as good as its two main ingredients. Tomatoes should be properly ripe, ideally vine-ripened or from a market stall in summer, because the juices they release become part of the dressing. The bread needs a sturdy crumb and a thick crust. Day-old ciabatta is ideal, and a fresh loaf can be cut up and dried in the oven for a few minutes longer.
The method for Italian bread salad
Tap a time to start a timer.
- Toast the bread Heat the oven to 180°C (160°C fan), gas 4. Cut the bread into 2–3cm cubes, toss with 2 tbsp of the olive oil on a baking tray and bake for , turning once, until golden and dry on the outside.
- Salt the tomatoes While the bread bakes, cut the tomatoes into chunky pieces and tip them into a large bowl with the salt. Leave them to stand so they release their juices, which will flavour the bread.
- Prepare the rest of the vegetables Cut the cucumber into thick half-moons and slice the red onion as thinly as you can. Add both to the tomatoes.
- Make the dressing Put the remaining olive oil, the vinegar, the crushed garlic and a good grind of pepper in a jar. Seal and shake for 20 seconds, until combined.
- Toss and soak Let the toasted bread cool while you do this, then add it and the torn basil leaves to the bowl, pour over the dressing and toss well. Leave to stand for , stirring once halfway, until the bread has softened but still has a little bite. Taste and add more salt, pepper or vinegar if needed.
Serving and variations
Serve it as a light lunch, or alongside grilled chicken, sausages or fish. A handful of olives, capers or torn mozzarella makes it more substantial. For another summer bowl, try avocado salad, or for a salad with crisp bread in a creamy dressing, Caesar salad.
Add basil at the end if you want it as green as possible, and keep the salad out of the fridge, as cold tomatoes lose flavour.
Common problems and fixes for Italian Bread Salad
- The bread turns to mush.
- Use a sturdy loaf with a thick crust and toast it until dry all the way through. Soft sandwich bread collapses in the tomato juice.
- The salad tastes flat.
- Underripe tomatoes are the usual cause. Use the ripest you can find, salt them while the bread bakes and add a splash more vinegar at the end.
- The salad is too wet.
- Cucumber and tomato seeds add a lot of water. Scoop the seeds from the cucumber with a teaspoon before slicing it.
Frequently asked questions about Italian Bread Salad
What bread is best for Italian bread salad?
Ciabatta or sourdough with a firm crust works best. Bread that is a day or two old absorbs the dressing without falling apart, and soft white sandwich bread is not suitable.
Can you make it ahead?
Yes. Prepare the vegetables and dressing up to 3 hours ahead, keep the vegetables covered in the fridge and toss everything with the bread about 20 minutes before eating.
How long does it keep?
Leftovers keep in the fridge for up to 24 hours. The bread will be much softer by then, but it is still good to eat.
What can I use instead of red wine vinegar?
Use white wine vinegar or balsamic vinegar, using 2 tbsp of balsamic as it is sweeter and stronger.
How did you like the recipe?
4.8 / 5 · 39 ratings
