Name: Classic Panzanella Salad
Prep time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 cups stale rustic bread, torn into bite-sized pieces; 4 ripe tomatoes, chopped; 1 cucumber, seeded and chopped; 1 red onion, thinly sliced; 1/2 cup fresh basil leaves, torn; 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; Salt and black pepper to taste

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Why You’ll Love This Recipe

This salad is a perfect balance of textures and flavors—crunchy, juicy, tangy, and herbaceous. It’s quick to prepare, requires no cooking, and is a crowd-pleaser at picnics, barbecues, or family dinners. Plus, it’s a genius way to breathe new life into leftover bread.

Classic Panzanella Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups stale rustic bread, torn into bite-sized pieces
4 ripe tomatoes, chopped
1 cucumber, seeded and chopped
1 red onion, thinly sliced
1/2 cup fresh basil leaves, torn
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and black pepper to taste

Directions

Place the torn bread in a large bowl.
Add the chopped tomatoes, cucumber, red onion, and basil to the bowl with the bread.
In a small bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper.
Pour the dressing over the bread and vegetable mixture.
Gently toss to coat everything evenly.
Let the salad sit for at least 30 minutes to allow the bread to soak up the dressing and flavors.
Serve at room temperature.

Servings and timing

Yield: 4 servings
Total time: 50 minutes
Prep time: 20 minutes
Rest time: 30 minutes

Variations

Add cheese: Toss in chunks of fresh mozzarella or crumbled feta for added richness.
Add protein: Grilled chicken or tuna can make this salad a complete meal.
Use cherry tomatoes: Swap out regular tomatoes for sweet cherry or grape tomatoes.
Add capers or olives: For a briny punch, mix in a handful of capers or Kalamata olives.
Try different herbs: Add fresh oregano or parsley for a different herbal note.

Storage/Reheating

Panzanella is best enjoyed fresh or after its 30-minute rest. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep in mind that the bread may become overly soggy with time. This dish does not require reheating and is served at room temperature.

FAQs

1. What kind of bread is best for Panzanella?

Rustic, crusty bread like a sourdough or country loaf works best. It should be a day or two old to absorb the dressing properly without falling apart.

2. Can I make Panzanella ahead of time?

Yes, but it’s best to mix it no more than a few hours ahead. Letting it sit for about 30 minutes is ideal for flavor, but too long can make the bread too soft.

3. Should I peel the tomatoes?

Peeling is not necessary unless you prefer a smoother texture. Use ripe, juicy tomatoes for the best results.

4. Can I use fresh bread?

Fresh bread can be used, but it’s better to dry it out slightly in the oven at a low temperature to mimic stale bread.

5. Is Panzanella served cold or warm?

It’s traditionally served at room temperature to let the flavors meld naturally.

6. How can I make this gluten-free?

Use gluten-free rustic bread or a gluten-free baguette, and ensure all other ingredients are certified gluten-free.

7. Can I add greens to the salad?

Yes, arugula or baby spinach can be added just before serving for a peppery or fresh green note.

8. What’s the best vinegar for Panzanella?

Red wine vinegar is traditional, but you can experiment with white balsamic or sherry vinegar for different nuances.

9. Can I make this without onions?

Absolutely. If you’re not a fan of raw onions, you can skip them or use a milder shallot or green onion instead.

10. How long does Panzanella keep in the fridge?

It can be stored for up to 24 hours, but it’s best consumed the same day for the best texture and flavor.

Conclusion

Classic Panzanella Salad is a true celebration of summer’s best produce and rustic simplicity. With minimal ingredients and maximum flavor, it’s a satisfying dish that fits any occasion. Whether you’re using up stale bread or looking for a no-cook side dish, this Italian staple is sure to become a favorite in your warm-weather recipe rotation.