Panzanella Recipe

The Panzanella recipe is a classic Italian bread salad that combines stale bread with fresh, juicy tomatoes, cucumbers, red onions, and fragrant basil. Tossed in a simple vinaigrette made with olive oil and red wine vinegar, this dish offers a refreshing blend of textures and flavors. Traditionally from Tuscany, Panzanella is a great way to repurpose leftover bread and enjoy seasonal produce. It’s perfect for warm weather meals, served as a light lunch or a side dish. With minimal preparation and simple ingredients, this Panzanella recipe is both flavorful and easy to make, ideal for any occasion.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, Light Lunch, Salad, Side Dish

Cuisine European, Italian, Mediterranean, Tuscan

Servings 4

Calories 220 kcal

Equipment

Large mixing bowl
Skillet or oven
Knife and cutting board
Whisk or spoon for mixing

Ingredients

3 cups stale bread (cubed)
2 large tomatoes (diced)
1 cucumber (sliced)
½ red onion (thinly sliced)
½ cup basil leaves (torn)
¼ cup extra-virgin olive oil
2 tbsp red wine vinegar
Salt and pepper to taste

Instructions

Step 1: Toast the Bread
If the bread isn’t stale, toast the bread cubes in the oven at 350°F (175°C) for 8-10 minutes until crispy.
Step 2: Prepare the Vegetables
While the bread cools, slice the tomatoes, cucumber, and onion. Tear the basil leaves into small pieces for freshness.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the vinaigrette.
Step 4: Combine Everything
In a large mixing bowl, combine the bread cubes, tomatoes, cucumber, and onion. Pour the dressing over the mixture and toss to coat evenly.
Step 5: Let it Rest
Allow the salad to sit for at least 10 minutes to let the bread absorb the flavors.
Step 6: Garnish and Serve
Top with fresh basil and serve at room temperature.

Notes

Cutting the Vegetables: For the best presentation and texture, cut the tomatoes into even chunks, and slice the cucumbers thinly for a crisp bite. Use a sharp knife to thinly slice the onions, ensuring they blend smoothly with the salad.
Bread Preparation: If your bread isn't stale, lightly toasting it in the oven enhances its crunch and prevents it from becoming too soggy.
Tossing the Salad: Gently toss the vegetables and bread together to avoid crushing the ingredients, especially the tomatoes. This will help maintain the salad's structure and visual appeal.
Resting Time: Allow the salad to rest for 10-15 minutes before serving, giving the bread time to absorb the dressing for the best flavor.