Panzanella (Tuscan Bread Salad)

I’ll admit Italian food doesn’t get as much airtime on this site as Portuguese and Spanish do, which always feels a little strange since Italy sits right there in the Mediterranean family with everyone else. Panzanella is the dish that finally convinced me to fix that gap, a Tuscan bread salad built entirely around the two things I have too much of every August: stale bread and overripe tomatoes.

The genius of panzanella is that it turns what would otherwise be waste, day-old crusty bread gone slightly hard, into the entire structure of the dish. The bread soaks up tomato juice, olive oil, and vinegar until it’s tender but not mushy, while cucumber, red onion, and basil keep everything fresh and crunchy. It’s a salad that actually improves if it sits for 20 or 30 minutes before serving, which makes it one of the easier things to bring to a summer potluck.

This is a wonderful side for my Chicken Bastilla or Shakshuka (recipes on the site) if you’re building a bigger Mediterranean spread, though honestly it’s substantial enough to eat as a full lunch on its own with a piece of good cheese. My daughter Sofia loves picking out the biggest tomato chunks, and I’ve stopped fighting her on it.

Panzanella Recipe

Prep time: 20 minutes (plus 30 minutes resting) · Cook time: 0 minutes (no cooking required) · Total: 50 minutes · Servings: 6 · Calories: ~210 per serving

Ingredients

• 6 cups day-old crusty bread (like ciabatta or a rustic Italian loaf), torn into 1-inch pieces
• 2 1/2 pounds ripe heirloom or beefsteak tomatoes, cut into chunks, juices reserved
• 1 English cucumber, halved and sliced
• 1/2 red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• 1/3 cup extra virgin olive oil, plus more for the bread
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions

1. If your bread isn’t already stale, dry it out slightly: toast the torn pieces on a baking sheet at 300°F for 10 minutes, or leave uncovered on the counter overnight.
2. In a large bowl, combine the tomato chunks with their juices, cucumber, red onion, and a good pinch of salt. Let sit for 10 minutes so the tomatoes release more juice.
3. Whisk together the olive oil, red wine vinegar, and garlic in a small bowl.
4. Add the bread pieces to the tomato mixture and pour the dressing over everything. Toss well, making sure the bread soaks up the tomato juice and dressing.
5. Let the salad rest at room temperature for 20 to 30 minutes so the bread softens, tossing once halfway through.
6. Just before serving, fold in the torn basil and adjust salt and pepper to taste.

Recipe Notes

• Use the ripest, juiciest tomatoes you can find; this salad lives or dies by the tomatoes, so it’s really a summer-only dish.
• Don’t use fresh, soft bread straight from the bakery, it will turn to mush; day-old or intentionally dried bread holds its texture much better.
• For a heartier version, add torn fresh mozzarella or a can of drained white beans.
• Leftovers keep in the fridge for a day, but the bread will continue softening, so it’s best eaten the same day it’s made.