Ever heard of a bread-based salad? This delicious Panzanella Toscana recipe is exactly that! Loaded with fresh vegetables, toasted bread and drizzled with olive oil and vinegar, this traditional bread salad is the perfect summer dish.
Now, I know what you're thinking. A bread salad sounds too good to be true. I'm here to tell you it is true! Think about how good a homemade crouton Caesar salad is, now make it... better! The day-old bread chunks are the main ingredient, alongside juicy tomatoes, red onion and crispy English cucumbers.
Tomato season is upon us, and what better way to enjoy them than in one of the most delicious salads! I'm a bit of a tomato snob ('tis the season). Good tomatoes are one of my favorite things if you couldn't tell from my list of tomato salads: Simple Italian Tomato Salad, Tomato & Strawberry Salad and Caprese Bruschetta.
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What is Panzanella?
Panzanella is a Tuscan salad with bread chunks, onions and tomatoes typically served in the Summer months. It's usually served with other fresh veggies like cucumbers and red onions and dressed in simple olive and vinegar.
It's dated all the way back to the 16th century and was used as a way to avoid wasting any stale bread. It is a celebration of stale bread and the ripest tomatoes! Panzanella means an Italian salad made with not-fresh bread, tomatoes, oil and vinegar.
Why You'll Love this Recipe
- 15-minute recipe. Takes only 10 minutes to toast the bread and a few minutes to assemble this delicious salad.
- Fresh ingredients. There's nothing better than a fresh ingredient salad on a hot summer's day!
- Simple ingredients. You most likely already have these ingredients in your house, or garden or they're easy to find at the store.
Panzanella Salad Ingredients
- Day-old crusty bread. Leftover bread is ideal as it crisps faster but crusty fresh bread will work as well.
- Beefsteak or heirloom tomatoes. You want big, fresh tomatoes in every bite but this recipe will work with grape or cherry tomatoes in a pinch.
- English cucumber. English cucumbers have thinner skin and fewer seeds which provide a sweeter flavor.
- Red onion. Red onions are an aromatic that adds texture and a mild sharp flavor to round out the sweetness of the tomatoes and cucumbers.
- Extra virgin olive oil. Here's where we use our good quality olive oil. EVOO has a rich, fruity, and slightly peppery flavor that enhances the taste of the salad.
- Red wine vinegar. Red wine vinegar adds a tangy, slightly fruity acidity that balances the richness of the olive oil and the sweetness of the tomatoes.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
This recipe calls for very basic ingredients, which means you can tailor it to your personal taste.
- Add fresh mozzarella, burrata or feta cheese.
- You can add olives, capers, or other vegetables like bell peppers or the best seasonal produce!
Instructions
- Step 1: Preheat your oven to 400 degrees F. Add the cut bread onto a baking sheet and season with olive oil and salt. Bake for 10 minutes. Add the toasted bread to a bowl and combine with tomatoes, cucumbers and onion.
- Step 2: In a small bowl, combine the olive oil, red wine vinegar, garlic and salt and pepper. Pour over the salad ingredients and toss to combine. Serve on a platter with torn fresh basil and enjoy!
Sarah's Top Tips
- Use stale bread. Start with day-old or slightly stale crusty bread. This helps the bread soak up the dressing without becoming too mushy.
- Don't forget to toast the bread! This adds a nice crunch and prevents the bread from getting too soggy.
- Always use quality ingredients. This salad doesn't allow for any masking of flavors so the freshest and most high-quality ingredients are a must.
- Let it sit. Allow the salad to sit for at least 30 minutes before serving to ensure the flavors meld into the bread.
- Add fresh herbs. Fresh basil sprinkled on top when serving adds a burst of freshness.
Serving
Panzanella is very versatile. It can be served alone for an afternoon snack or alongside grilled meats like Mediterranean Chicken or lamb chops. It's best served at room temperature on a warm day!
Storage
If you need to make Panzanella Toscana ahead of time, store all the ingredients separately. Keep the bread, vegetables, and dressing in separate containers and mix them together shortly before serving. This prevents the bread from becoming too soggy.
Once the panzanella is mixed, store it in an airtight container in the refrigerator for up to 1-2 days, but the bread will continue to soften as it sits. You can always re-toast the bread for a few minutes or use a new loaf.
More Salad Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Panzanella Toscana
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Ingredients
- 4 cups day old crusty bread, cut into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 4 beefsteak or heirloom tomatoes, cut into quarters
- ½ English cucumber, cut into bite-sized pieces
- ½ red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1-2 garlic cloves, minced or chopped
- Salt and pepper to taste
- ¼ cup fresh basil, torn
Instructions
- Preheat the oven to 400 degrees F. Place the cut bread onto a baking sheet. Season the bread with olive oil and salt. Bake for 10 minutes until the outside is crispy but the inside is still soft.
- Add the bread to a bowl with the tomatoes, cucumber and red onion.
- Combine olive oil and red wine vinegar in a bowl or jar with the garlic, salt and pepper. Pour over the salad and toss.
- Serve on a platter topped with fresh torn basil and flakey salt, if desired.
Sarah's Tips
- Use stale bread. Start with day-old or slightly stale crusty bread. This helps the bread soak up the dressing without becoming too mushy.
- Don't forget to toast the bread! This adds a nice crunch and prevents the bread from getting too soggy.
- Always use quality ingredients. This salad doesn't allow for any masking of flavors so the freshest and most high-quality ingredients are a must.
- Let it sit. Allow the salad to sit for at least 30 minutes before serving to ensure the flavors meld into the bread.
- Add fresh herbs. Fresh basil sprinkled on top when serving adds a burst of freshness.
- If you need to make it ahead of time, store all the ingredients separately. Keep the bread, vegetables, and dressing in separate containers and mix them together shortly before serving. This prevents the bread from becoming too soggy.
- Once the salad is mixed, store it in an airtight container in the refrigerator for up to 1-2 days, but the bread will continue to soften as it sits. You can always re-toast the bread for a few minutes or use a new loaf.
KITCHEN TOOLS NEEDED
- 1 Mixing Bowl
- 1 Small Bowl
Nancy Holt says
I love this recipe! It’s going to be even better when I make it tonight with fresh cucumbers, and tomatoes from the garden❤️