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Easy Italian Bread Salad Recipe (Classic Panzanella)

Easy Italian Bread Salad Recipe (Classic Panzanella)

A rustic Tuscan-inspired salad made with crusty bread, ripe tomatoes, cucumber, red onion, basil, and a red-wine vinaigrette. Toasted bread provides a lightly crisp texture, while a 20- to 30-minute rest lets it absorb the flavorful tomato juices.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (450 g) Rustic Italian, Tuscan, or sourdough bread, preferably 1 to 2 days old
  • 1 1/2 pounds (about 680 g) Ripe tomatoes, cut into 1-inch pieces
  • 1 about 8 ounces (225 g) Medium cucumber, peeled partially if desired, sliced or cubed
  • 1/2 small onion Small red onion, thinly sliced
  • 1/2 cup loosely packed Fresh basil leaves, torn
Dressing
  • 1/3 cup, divided Extra-virgin olive oil
  • 2 tablespoons Red-wine vinegar
  • 1 clove Small garlic clove, finely grated or minced
  • 1 teaspoon, plus more for tomatoes Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Additions
  • 1 tablespoon Capers
  • 2-3 fillets Anchovy fillets, minced
  • A small amount Celery, bell pepper, or Kalamata olives

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Cut the bread into roughly 1-inch cubes, toss them with 2 tablespoons of the olive oil, and spread them across a baking sheet.
  2. Bake the bread for 10 to 15 minutes, turning it once, until dry and lightly crisp but not deeply browned. Set the cubes aside to cool.
  3. Place the tomatoes in a large bowl and season with about 1/2 teaspoon salt. Let them stand for 10 to 15 minutes so they release their flavorful juices.
  4. Whisk the remaining olive oil with the red-wine vinegar, garlic, remaining salt, and black pepper. Taste the dressing and add a little more vinegar or salt only if needed.
  5. Add the cooled toasted bread, cucumber, red onion, and basil to the bowl of tomatoes. Pour the dressing over everything and toss thoroughly so the bread catches the tomato juices and vinaigrette.
  6. Let the salad stand for 20 to 30 minutes before serving, tossing once or twice during the resting time. Adjust the salt, vinegar, and olive oil to taste, then serve.

Notes

Use very ripe, juicy tomatoes and dry, sturdy bread rather than soft sandwich bread. For the traditional no-oven method, briefly soak very stale bread in cold water, squeeze it extremely dry, and tear it into pieces before combining it with the vegetables and dressing. The soaked version will be softer and more rustic than the toasted version.