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Panzanella Salad Recipe

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Panzanella salad is a vibrant Italian bread salad made with chunks of stale bread, ripe tomatoes, cucumbers, and onions, all tossed in olive oil and vinegar. It’s fresh, hearty, and packed with Mediterranean flavor.

Ingredients

  • 4 cups stale crusty bread (ciabatta or sourdough), cut into 1-inch cubes
  • 3 large ripe tomatoes, chopped
  • 1 cucumber, sliced or chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Salt and black pepper to taste
  • Optional: 2 tbsp capers, 1/4 cup olives, or 1/2 cup mozzarella pearls

Instructions

  1. Cut bread into cubes and let it dry for a few hours, or toast it lightly in a 300°F (150°C) oven until just crisp.
  2. In a large bowl, combine tomatoes, cucumbers, and red onion.
  3. Add dried or toasted bread cubes and toss everything together.
  4. Drizzle with olive oil and red wine vinegar, season with salt and pepper, and toss to coat well.
  5. Let the salad rest for 20–30 minutes at room temperature to allow the bread to absorb the juices.
  6. Stir in fresh basil leaves and any optional ingredients before serving.

Notes

  • Use day-old, crusty bread that holds up well after absorbing dressing.
  • Make sure to let the salad sit before serving for best flavor and texture.
  • Swap in balsamic vinegar for a different flavor profile.
  • Best enjoyed fresh but can be stored in the fridge for up to 1 day.

Nutrition

Find it online: https://recipesbyliza.com/panzanella-salad-recipe/