Panzanella
Panzanella is a Tuscan salad that began as a way to rescue stale bread, and it only works with tomatoes that taste properly of summer. The bread is dried in the oven until crisp at the edges, then tossed with chopped tomatoes, cucumber, red onion and torn basil. After half an hour it soaks up the juices and dressing, becoming soft in the middle but still chewy, never soggy.
- Total
- 1 h 2 min
- Prep
- 20 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 430kcal
Getting the bread right for panzanella
Traditional Tuscan bread is unsalted and very dense, so a sourdough or ciabatta that is a day or two old is the closest match. The aim is firm cubes that soften slowly as they sit, rather than turning to paste.
Use the best olive oil and tomatoes you can find, as there is nothing here to hide behind. Keep the tomatoes out of the fridge, as chilling dulls their flavour.
Panzanella method
Tap a time to start a timer.
- Dry the bread Heat the oven to 200°C (180°C fan), gas 6. Cut the bread into 2–3cm cubes, toss them with 2 tbsp of the olive oil on a baking tray and spread them out. Bake for , turning once, until dry and crisp at the edges but not dark. Leave them to cool while you chop.
- Chop the vegetables Cut the tomatoes into rough 2–3cm chunks and put them in a large bowl with all of their juice. Dice the cucumber into 1cm pieces and slice the onion thinly. Add both to the bowl.
- Make the dressing Put the remaining olive oil, the red wine vinegar, salt and pepper in a jar. Seal and shake until thick and glossy.
- Toss Add the cooled bread to the bowl, pour over the dressing and tear in most of the basil. Toss with your hands so every cube is coated.
- Let it rest Leave the salad at room temperature for , tossing once, so the bread soaks up the juices. Taste, adjust the seasoning, scatter over the rest of the basil and serve.
Swaps, variations and what to serve with it
A spoonful of capers or a handful of black olives adds a salty note. White wine vinegar or balsamic works in place of red wine vinegar.
It makes a good side for homemade burger on a summer evening. To turn it into a main meal, serve it with homemade chicken salad.
Common problems and fixes for panzanella
- The bread turns to mush.
- The cubes were too small or not dry enough. Cut them large, bake until they feel dry and crisp, and do not let the salad stand for more than an hour.
- The salad tastes flat and watery.
- The tomatoes are probably not ripe enough. Use cherry tomatoes, which are sweeter out of season, toss the chopped tomatoes with the salt for 10 minutes first, and add a splash more vinegar at the end.
- The raw red onion overpowers everything.
- Soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding it.
Frequently asked questions about panzanella
How long does panzanella keep?
It is best on the day it is made. You can toast the bread and make the dressing a day ahead, then combine them 30 minutes before serving. Leftovers keep covered in the fridge for 1 day, but the bread will be very soft, so bring it back to room temperature before eating.
Can you use fresh bread?
Yes, but dry it first. Cut it into cubes and bake at 200°C (180°C fan), gas 6, for 12–15 minutes until dry and crisp.
Which tomatoes are best?
Ripe, in-season tomatoes with plenty of juice, such as vine, beef or a mixed pack. In winter, sweet cherry tomatoes are a better choice than large pale ones.
Is panzanella vegan?
Yes, as written, provided the bread contains no milk, egg or honey. Check the label if you are not sure.
How did you like the recipe?
4.9 / 5 · 57 ratings
