This vibrant Panzanella salad brings the heart of Tuscany to your table in just 15 minutes. Fresh, rustic, and bursting with Mediterranean flavors, this classic Italian bread salad perfectly balances nutritious ingredients with satisfying textures.
At only 292 calories per serving, it’s a light yet fulfilling dish that delivers 7g of protein and heart-healthy monounsaturated fats. Whether served as a refreshing lunch or elegant side dish, this timeless recipe celebrates simple, quality ingredients coming together in perfect harmony.
Ingredients Needed
- Coarse Bread: 7 oz, preferably day-old or stale
- Water: ½ cup, at room temperature
- White Vinegar: 2 tablespoons, adds tanginess
- Cucumber: 1 medium-large, fresh and crisp
- Tomatoes: 3 medium, ripe and juicy
- Red Onion: ½, adds sharp flavor
- Fresh Basil: 10 leaves, for aromatic finish
- Extra Virgin Olive Oil: 4 tablespoons, high quality recommended
- Seasonings: Salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Prepare the Bread Base: Cut stale bread into uniform 0.5-inch cubes and place in a large mixing bowl
- Create Soaking Liquid: Combine ½ cup water with white vinegar and pour over bread cubes, mixing gently with hands
- Vegetable Prep: Slice cucumber thinly, dice onion, and chop tomatoes into rough chunks
- Combine and Rest: Mix all prepared ingredients in a large bowl and refrigerate for 2 hours minimum for flavor development
- Final Touch: Just before serving, tear fresh basil leaves and add to the salad
- Season and Serve: Drizzle with olive oil, season with salt and pepper to taste, then toss gently
Storage Tips
Keep your panzanella fresh by storing it in an airtight container in the fridge for up to 24 hours. The bread will continue soaking up flavors, making it even tastier! For the best texture, add fresh basil just before serving. I don’t recommend freezing panzanella, as the vegetables will lose their lovely crunch.
Variations & Substitutions
Make this Italian bread salad your own! Try adding mozzarella balls or chunks of tuna for extra protein. Yellow or heirloom tomatoes work beautifully in place of regular ones. Not a fan of red onions? Sweet white onions or shallots make great swaps.
In winter, try adding roasted bell peppers when fresh tomatoes aren’t at their best. For a gluten-free version, use day-old gluten-free bread – just make sure it’s hearty enough to hold up to the dressing.
Serving Suggestions
Panzanella shines as a light summer lunch on its own, but it also makes a wonderful side dish. Serve it alongside grilled chicken or fish for a complete meal.
I love bringing this to summer picnics or potlucks – just pack the basil separately and add it at the last minute. For a pretty presentation, serve in a large, shallow bowl so everyone can see all the colorful ingredients.
Panzanella
Equipment
- Large Bowl
Ingredients
For the Salad
- 7 oz coarse bread stale
- 1/2 cup water
- 2 tbsp white vinegar
- 1 whole cucumber medium-large
- 3 whole tomatoes medium, ripe
- 1/2 whole red onion
- 10 leaves fresh basil
- 4 tbsp extra virgin olive oil
- to taste salt and freshly ground black pepper
Instructions
- Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl.
- Add vinegar to a glass of water and combine the bread with all the liquid ingredients. Mix it with your hands to soften the bread evenly.
- Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.
- Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together.
- Add the basil before serving; Season with oil, salt, and freshly ground pepper: the panzanella is ready to eat. Enjoy!
