Italian Panzanella Bread Salad
Panzanella is a beloved Tuscan summer salad that transforms stale bread into a hearty and flavorful centerpiece with ripe tomatoes and fresh basil. The bread soaks up the sweet tomato juices and tangy red wine vinegar dressing to create an irresistible combination of textures.
A rustic Tuscan bread salad with juicy ripe tomatoes, fresh basil, and a red wine vinegar dressing.
Nutrition per serving
Ingredients
salad
dressing
garnish
Instructions
Toast the Bread
Spread the torn bread chunks on a baking sheet and toast in a 375 degree oven for 10 minutes until golden and slightly crisp on the outside but still chewy inside.
Salt the Tomatoes
Place the chopped tomatoes in a large bowl, sprinkle with half a teaspoon of salt, and let them sit for 10 minutes to release their natural juices.
Combine and Dress
Add the toasted bread chunks, sliced red onion, olive oil, and red wine vinegar to the tomatoes and their juices. Toss well so the bread absorbs all the liquid.
Rest and Serve
Let the salad sit for at least 10 minutes before serving so the bread fully absorbs the dressing. Tear the fresh basil leaves over the top just before serving.
Substitutions
Common mistakes
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