About the Recipe
This simple yet elegant Classic Tuscan Panzanella Salad is an ideal way to celebrate the abundance of summer. Originating from the Tuscan countryside, this rustic dish cleverly repurposes stale bread, transforming it into the centerpiece by allowing it to absorb the fresh, vibrant flavors.
At its core, this salad is a celebration of ripe, juicy tomatoes, which release their sweet juices to create a delectable dressing when combined with high-quality olive oil and a hint of vinegar. Tossed with toasted, crusty bread cubes, thinly sliced red onion, crisp cucumber, and fresh basil, each bite offers a delightful combination of textures and tastes. The longer it rests, the more the bread softens, absorbing all the goodness without becoming mushy.
Ingredients
For the Salad
4 ½ cups of tomatoes
¼ cup finely chopped red onion
¼ cup chopped flat leaf parsley
3 tablespoons of freshly torn basil
4 cups torn bite size pieces of bread
For the Dressing
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
Preparation
If using stale bread, you’re in luck! Stale bread is actually ideal for Panzanella as it soaks up the dressing beautifully. If your bread is fresh, toast it lightly to create a bit of crispness so it doesn’t become too mushy.
Preheat your oven to 375 degrees Fahrenheit. Place the bread cubes on a baking sheet and drizzle with a little olive oil. Toss to coat and bake for 8-10 minutes, or until golden and crispy. Remove from the oven and set aside to cool.
Dice the tomatoes into bite-sized pieces and place them in a large bowl. If using cherry tomatoes, halve them.
Peel the cucumber and dice it into small chunks. If you prefer a less watery texture, you can remove the seeds by cutting the cucumber in half and scraping them out with a spoon.
Thinly slice the red onion and soak the slices in a bowl of cold water for 5-10 minutes to reduce their sharpness. Drain before adding to the salad.
Tear or chop the fresh basil leaves into small pieces.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), and a pinch of salt and pepper. Taste and adjust the seasoning as needed. If you like a tangier dressing, add a little more vinegar. If you prefer a sweeter dressing, a tiny drizzle of honey works well.
In the large bowl with the tomatoes, add the cucumber, red onion, and basil. Toss gently to combine.
Add the toasted bread cubes to the bowl with the vegetables. Pour the dressing over the top and toss everything together until the bread soaks up the dressing and flavors from the vegetables.
Let the salad sit for about 15-20 minutes at room temperature to allow the bread to absorb the juices and dressing. This will give the bread a softer texture and the salad will become even more flavorful.
Optional Add-ins:
Capers: For a little briny kick, add a tablespoon of capers.
Cheese: Tear some fresh mozzarella or burrata over the top just before serving for a creamy richness.
Garnish with more fresh basil, drizzle with a little extra olive oil if desired, and serve immediately. Panzanella is often best enjoyed fresh but can be stored in the fridge for a few hours before serving.
Notes