CuisineBowlsItalianMainsQuick & EasyVeganVegan BowlsVegan Salads

Panzanella (Italian tomato & bread salad)

5 Cook
Scroll to recipe
1 1
  • Toasting the bread isn’t strictly traditional. but it stops it from becoming white unidentifiable mush within minutes of tossing with dressing. Don’t skip it!

Toasting the bread isn’t strictly traditional. but it stops it from becoming white unidentifiable mush within minutes of tossing with dressing. Don’t skip it!

Ramsha Baig

Panzanella is a traditional tomato and bread salad from Tuscany. Bursting with ripe tomatoes, juicy cucumber and aromatic basil, it’s difficult to think of a salad that screams “summer” loudly. Chunks of gently toasted bread convey delicious texture and a few heft to the salad, making it filling sufficient for lunch or a light meal.

Be warned, this salad needs very high-quality tomatoes! in case you don’t have juicy tomatoes, don’t make this. Make any other salad as a substitute!

Panzanella – traditional Italian tomato and bread salad

Panzanella is a traditional instance of Italian cucina povera (actually “meals of the poor”). This traditionally refers to the easy fare of commoners, food made from humble and seasonal ingredients however no much less delicious than the lavish meals gracing the tables of the wealthy.

In Tuscany, thrifty repurposing of leftover stale bread with the summertime bounty of tomatoes gave start to this conventional salad.

At its most effective it’s not anything extra than torn chunks of stale bread tossed with juicy, ripe tomatoes, and perhaps a little olive oil. The actual magic takes place when the dressing and tomato juices soak into the bread, softening them and melding flavours with the tomatoes.

After making this salad through the years, we’ve made a few tweaks to the strictly traditional recipes. We’ve determined toasting the bread yields a long way better effects, and additions like a touch cucumber and some garlic within the dressing add hobby.

Ingredients in Panzanella

Juicy tomatoes: You need to use absolutely the fine satisfactory tomatoes you can discover. They should be juicy and ripe, so that they drop lots of tomato juices that are used to make the dressing.

Cucumbers: I’ve peeled the cucumbers right here, however this is basically ornamental, to introduce some colour variant. Telegraph/English cucumber skins can also be a bit difficult (ie the lengthy cucumbers). However, peeling is absolutely non-obligatory.

Basil leaves: Always present in a good Panzanella

Stale bread: Best breads (in order of preference):

– ciabatta

– pane di casa / artisan loaf

– open-crumb sourdough (ie. hole-y, not dense)

– Turkish bread

Breads that sit in the middle of the spectrum of denseness work best. We want bread with an open crumb, but still some heft.

Don’t use: baguettes or dinner rolls. They’re too mild and could disintegrate on touch with dressing. Bread that is too dense however also gained paintings proper.

Extra virgin olive oil: Use the best quality you can afford, for the best flavour

White wine vinegar: It’s a touch greater rounded and higher flavoured than regular white vinegar. red wine vinegar also can be used. different alternatives: cider vinegar, sherry vinegar, champagne vinegar or white balsamic.

Dijon mustard: This thickens the dressing so it coats the substances nicely, in addition to introducing a touch extra flavour.

Garlic: Not usually present in traditional Panzanella, but it improves the taste of salad.

How and what to serve with Panzanella

With the bread in this salad, that is definitely meal-worthy (sure, that’s a qualification in my world – see right here for all my meal-worthy salads!). it’ll serve 3 regular adults as a meal (or 2 half people with healthy appetites which includes myself!)

Otherwise, serve it as a side dish. alongside something Italian would be an obvious preference, though actually, it’s going to be proper at home alongside anything Western/ecu. It also makes what I call a pleasing -in-one side dish. This is, a starch (bread) and veggies blended in the one dish that’s constantly handy, because it saves you making  separate facet dishes to tick the two packing containers.

Permit me understand in case you make this, and what you serve it with! I’m constantly involved to hear what you’re making.

Ramsha baig
Panzanella (Italian tomato & bread salad)

Panzanella (Italian tomato & bread salad)

Toasting the bread isn’t strictly traditional. but it stops it from becoming white unidentifiable mush within minutes of tossing with dressing. Don’t skip it!
prep time
cooking time
total time



  • 4 – 5 cups (loosely packed) stale bread , torn into 2.5cm/1” chunks

  • 1 tbsp extra virgin olive oil

  • 4 medium tomatoes

  • 1 tsp cooking/kosher salt

  • 2 Lebanese cucumbers

  • 1 cup basil leaves

  • 1 tsp Dijon mustard

  • 8 tbsp extra virgin olive oil

  • 1 1/2 tsp garlic , finely minced

  • 1/4 tsp salt



Step 1

Preheat: the oven to 180°C /350°F (160°C fan).

Step 2

Toss: bread chunks with 1 tbsp olive oil in a bowl.

Step 3

Toast: Spread bread on a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.

Step 4

Cut tomato into 8 wedges each. Cut some of these wedges into half.

Step 5

Sweat tomato with salt: positioned tomatoes right into a colander over a massive bowl. Season with the salt, toss and set aside for 10 mins to draw out the juices.

Step 6

Cut cucumber: into any shaped chunks around 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.

Step 7

Toss veg: Place tomato sweating in a colander into a large bowl. Add cucumber and basil, toss gently.

Step 8

Tomato Dressing: add Dressing substances into a bowl preserving the tomato juice, whisk well.

Step 9

Dress salad: Add bread to salad, pour over dressing. Give it a light toss.

Step 10

Rest then serve: Depart for five mins to allow the juices soak into the bread, tossing once or twice. Toss another time just before serving!
You may also like
ChineseFrenchIndianKoreanQuick & Easy

Cosmopolitan Cocktails

15 mins Cook
Cosmopolitan Cocktails, celebrated as a timeless and sophisticated vodka-based drink, gained fame through the iconic ladies of Sex and the City. This delightful libation strikes a harmonious balance between sweetness and tartness, and it’s remarkably quick to prepare, featuring cranberry juice, lime juice, vodka, and Cointreau.

Oatmeal Raisin Cookies (Soft & Chewy)

30 mins Cook
If your preference leans towards soft and chewy oatmeal cookies, then this is the perfect Oatmeal Raisin Cookie recipe for you! These cookies strike the ideal balance with a delightful crispiness at the edges, generously adorned with plump, juicy raisins. They boast a buttery flavor profile, complemented by a subtle hint of cinnamon. As they bake, the aroma wafting from the oven is simply heavenly, and they also maintain their freshness exceptionally well over time!
ArabianChineseCuisineDessertsFrenchIndianItalianKoreanMainsPakistaniQuick & Easy

Strawberry Ice Cream

20 mins Cook
Prepare to be amazed by the incredible fresh strawberry flavor in this homemade no-churn Strawberry Ice Cream! It’s unbelievably creamy, free of any ice crystals, and scoops like a dream. With just five simple ingredients and no need for an ice cream maker, it’s a breeze to whip up.

Leave a Reply

Your email address will not be published. Required fields are marked *

DessertsBakedEverything ElseMainsQuick & EasyVeganVegan Desserts

Peanut Butter Caramel Pie

1 hour Cook