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Active Time
15 minutes
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Total Time
35 minutes
The classic Italian bread salad known as panzanella hinges on two things: really good bread and really ripe tomatoes. This is not a salad to make when tomatoes are out of season, so be sure to get your fill every summer when robust heirlooms, tiny sweet cherry tomatoes, and otherfresh tomatoes are at their peak. You can use any variety of tomato you like, or even combine two or more types for more dynamic texture and flavor.
Slightly stale bread works best for this tomato salad recipe, but you’ll still want to toast it briefly to ensure the bread cubes don’t turn to mush. We like to do this on a baking sheet in a low oven set to 325°F for about 10–15 minutes, just until the croutons are crispy, but not browned. You can toast the bread up to a day ahead, and combine it with the tomatoes, cucumbers, onions, and vinaigrette up to 1 hour before you plan to serve it (store at either stage, covered, at room temperature). As those seasoned tomato juices soak into the toasty nuggets, the magic ofcrispy-gone-soggyis taking place. It’s one ofour favorite textures.
While this Tuscan summer salad is generally served as a side dish, your panzanella recipe can easily go main course: Tear a ball of fresh mozzarella into bite-size pieces for more heft, toss in some arugula or watercress for a bit more green, or addpeaches and baconfor a summertime flavor bonanza.
Ingredients
4–6 servings
Step 1
Combine½ cup extra-virgin olive oiland2 Tbsp. red wine vinegarin a serving bowl (vinaigrette will not emulsify). Add1 lb. tomatoes, trimmed and sliced,¾ cup sliced unwaxed cucumber,½ cup sliced red onion, and season withkosher salt and freshly ground black pepper. Toss to combine.
Step 2
Add¾ lb. day-old crusty bread, cut into 1" cubes and lightly toastedand toss to combine. Let rest at least 20 minutes. Add10 fresh basil leaves, torn if large, and toss lightly.
Editor’s note:This recipe was first printed in the August 1993 issue of ‘Gourmet.’Head this way for more of our favorite summer recipes →
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Reviews (55)
Back to TopLoved this -- used a sherry vinegar and did toast the bread lightly. Added the bread 10 minutes before serving to let everything come together.
amanda_ca
Toronto ON
6/5/2016
I had a hard time imagining soggy bread, but this salad was delicious and addictive. I used a sourdough loaf, and after cubing it just left the bread out for several hours (it was fresh). I think the ratio of bread to tomatoes is a little off; I actually used half a pound extra tomatoes, and I still felt there was a little too much bread, but the bread was delicious, so I can't complain. I have no qualms about the soggy bread any more. My only qualms are that it's so delicious I could eat a loaf of bread's worth myself every day!
sandalslawrence
Norristown, PA
8/14/2015
A great basic recipe for this classic salad. I toast the bread before using, 300 degrees for 10-15 minutes just to keep a little crunch. Also, I add two stalks diced celery; again, a nice crunch even after the bread is tossed with the dressing. Good balance of flavors, you can eyeball the oil and vinegar, and do add a big pinch of kosher salt.
mdalyj
bryn mawr, pa
6/9/2013
Toasting the bread gives this salad a lovely warm note - a perfect balance for the bright basil and acid of the tomatoes. I'm shocked that anyone has leftovers of this dish - My kids will sit around the table until the last morsel is gone!
CHoltz
Charlotte, NC
7/1/2012
This is a fantastic panzanella recipe, especially with summer tomatoes. Just be sure to have a crowd on hand to eat all that it makes! Next time I'll be reducing the recipe by a third to a more manageable size for 2 people!
akalish
New York, NY
1/2/2012
Um, hello, toast the bread and then mix it up and let it sit with wet stuff for 40 minutes? That was a bad idea. Panzanella should feature toasted bread, mixed in at the last minute. Don't think I'll try this version again.
TwistofLime
8/27/2011
I used some leftover ciabatta (actually 2 days old) and added some capers for a little extra bite. Also used balsamic vinegar instead of red wine vinegar. I let it sit for about 40 minutes before serving to let the flavors blend and bread soften a bit. It would've been too dry if the bread was toasted.
chefa
Seattle, WA
7/15/2011
Made this for dinner with homegrown tomatoes, and Nicoise olives. It was absolutely delicious. I'll be making this all summer long!
wjanelson
st. louis, mo
7/14/2011
This is a fantastic recipe I have made over and over. I lightly brown the onions and the bread on the stove top with some of the olive oil, salt and pepper before tossing it with all the ingredients. The onions get sweet and the bread holds its shape after soaking up all the oh-so-good dressing. Have also added in whatever salad greens are in the fridge and sweet bell peppers that needed to be used up. Gets rave reviews every time.
Anonymous
San Francisco, CA
5/29/2011
Delicious! So light and refreshing for a late summer evening. Great use of day old La Brea bakery bread. Added shallots, ricotta salata cheese, hard boiled eggs and parsely and did without the cukes. A great base recipe that can be modified to what's on hand. I agree with the comment that the bread shouldn't be toasted and should be allowed to soak up the olive oil. Yum!
Anonymous
Santa Monica, CA
9/27/2010
I used fresh, ripe, organic & locally grown heirloom tomatoes, and oh man. It smelled and tasted amazing. I also added 1 clove of garlic. Next time I will probably use a little less onion, just enough to add flavor and some crunch. 1/2 cup was was a bit overpowering and we left most of it on our plates. And I'll chop it rather than slice it. If you don't plan to eat it all right away, mix everything together except the bread. Store the cubed bread in a separate container and mix the desired amount into the salad just before eating.
miccaela
Oakland, CA
9/22/2010
I made this for a baby shower and everybody really enjoyed it. My mom even requested the recipe which is always a sign that it turned out well. I subbed balsamic vinegar for the red wine vinegar since I didn't have any on hand and sprinkled some Parmesan over the salad. Pretty simple to make and was perfect for a summer lunch.
Anonymous
West Seattle
7/21/2010
This is exactly what I mean for panzanella! I usually soak the onion in a mix of water and vinegar before adding it to the bread and other ingredients. It makes it softer and a little more delicate in taste.
doliva
MI
6/10/2010
What a nice way to use tomatoes, basil, and cukes from the garden. I had some sourdough in the freezer so used that. This is almost a whole meal. Hubby loved it and it will be a summer staple.
Anonymous
Crystal Coast of NC
6/18/2009
YUM! YUM! YUM! Instead of balsamic I used champagne vinegar for a lighter, less tart taste and combined it with a clove of crushed garlic. I also added sliced yellow, red, and orange bell peppers. Nice light healthy dinner!
novida
6/1/2009
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