📝 About This Recipe
Originating from the sun-soaked hills of Tuscany, Panzanella is the ultimate celebration of the wheat harvest and peak-summer produce. This rustic bread salad transforms stale, crusty loaves into a vibrant masterpiece by soaking up the sweet juices of heirloom tomatoes and a sharp red wine vinaigrette. It is a brilliant example of 'cucina povera,' where simple ingredients are elevated through balance, texture, and time.
🥗 Ingredients
The Bread Base
- 6 cups Sourdough or Ciabatta bread (cut into 1-inch cubes, preferably day-old)
- 3 tablespoons Extra-virgin olive oil (for toasting the bread)
- 1/2 teaspoon Kosher salt
The Produce
- 2.5 pounds Heirloom tomatoes (mixed colors, cut into irregular wedges)
- 1 large English cucumber (partially peeled, seeded, and sliced into half-moons)
- 1/2 small Red onion (very thinly sliced)
- 1 medium Yellow bell pepper (seeded and chopped into 1-inch pieces)
- 1 cup Fresh basil leaves (packed, torn by hand)
- 2 tablespoons Capers (drained and rinsed)
Vinaigrette and Seasoning
- 1/2 cup Extra-virgin olive oil (use high-quality finishing oil)
- 3 tablespoons Red wine vinegar
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dijon mustard (to emulsify the dressing)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Place the bread cubes on a large rimmed baking sheet.
-
2
Toss the bread with 3 tablespoons of olive oil and a pinch of kosher salt. Spread them in a single layer and bake for 10-15 minutes until crisp on the outside but still slightly chewy in the center.
-
3
While the bread toasts, place the tomato wedges in a large colander set over a large mixing bowl. Sprinkle them with 1 teaspoon of kosher salt and toss gently.
-
4
Let the tomatoes sit for 15 minutes. This draws out the flavorful juices which will form the base of your dressing.
-
5
Remove the colander with the tomatoes. You should have about 1/4 cup of tomato juice in the bowl. To this juice, whisk in the minced garlic, Dijon mustard, and red wine vinegar.
-
6
Slowly whisk in the 1/2 cup of extra-virgin olive oil until the dressing is beautifully emulsified. Season with freshly cracked black pepper.
-
7
In the large bowl with the dressing, add the toasted bread cubes, salted tomatoes, cucumber, red onion, bell pepper, and capers.
-
8
Toss everything thoroughly so the bread begins to absorb the dressing and tomato juices.
-
9
Add half of the torn basil leaves and toss once more.
-
10
Let the salad sit at room temperature for at least 30 minutes. This is the most crucial step, as it allows the flavors to meld and the bread to reach the perfect consistency.
-
11
Just before serving, give the salad a final toss. If it looks a little dry, drizzle with an extra tablespoon of olive oil.
-
12
Garnish with the remaining fresh basil and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always use the best tomatoes you can find; if they aren't in season, wait until they are! If your bread is already rock-hard and stale, you can skip the oven toasting and just toss it directly with the juices. Don't over-soak the salad for more than 4 hours, or the bread will lose its structural integrity and become mushy. For a spicy kick, add a pinch of red pepper flakes to the vinaigrette. Soak the sliced red onions in ice water for 10 minutes before adding to remove their harsh 'bite'.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Italian Rosato. Serve alongside grilled branzino or lemon-herb roasted chicken. Add fresh mozzarella pearls or shaved Parmesan for a creamier, more decadent version. Perfect as a light lunch on its own under an outdoor umbrella. Accompany with a side of salty Prosciutto di Parma.