📝 About This Recipe
Born from the sun-soaked hills of Tuscany, Panzanella is the ultimate celebration of summer's harvest and the Italian philosophy of 'cucina povera.' This vibrant salad transforms day-old crusty bread into golden, flavor-soaked gems by tossing them with vine-ripened tomatoes, crisp cucumbers, and a zesty vinaigrette. It is a masterful balance of textures—crunchy, chewy, and juicy—making it the perfect centerpiece for a rustic outdoor luncheon.
🥗 Ingredients
The Bread Base
- 6 cups Sourdough or Italian Ciabatta (cut into 1-inch cubes; ideally 1-2 days old)
- 3 tablespoons Extra-Virgin Olive Oil (high quality for toasting)
- 1/2 teaspoon Kosher Salt
The Fresh Produce
- 2 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 Red Bell Pepper (seeded and diced into 1-inch pieces)
- 1 cup Fresh Basil Leaves (packed, torn by hand)
- 2 tablespoons Capers (drained and rinsed)
Vinaigrette and Seasoning
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dijon Mustard
- 3 tablespoons Red Wine Vinegar
- 1/2 cup Extra-Virgin Olive Oil (cold-pressed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Toss the bread cubes with 3 tablespoons of olive oil and 1/2 teaspoon of kosher salt on a large rimmed baking sheet.
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2
Bake the bread for 12-15 minutes, tossing halfway through, until the edges are golden brown and crisp but the centers still have a slight chew. Set aside to cool.
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3
Place the cut tomatoes in a large colander set over a bowl. Sprinkle them with a teaspoon of salt and toss gently. Let them sit for 15 minutes to release their flavorful juices.
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4
While the tomatoes drain, soak the sliced red onions in a small bowl of ice water for 10 minutes. This removes their harsh 'bite' and keeps them crunchy.
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5
In a small jar or bowl, whisk together the minced garlic, Dijon mustard, and red wine vinegar.
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6
Slowly stream in the 1/2 cup of olive oil while whisking constantly to create a smooth, emulsified dressing. Add 2 tablespoons of the reserved tomato juice from the bowl under the colander for extra depth.
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7
In a very large mixing bowl, combine the toasted bread cubes, drained tomatoes, sliced cucumbers, diced red peppers, and drained red onions.
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8
Add the capers to the bowl, which provide a lovely briny pop against the sweet tomatoes.
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9
Pour the vinaigrette over the salad and toss thoroughly with clean hands or large spoons, ensuring every piece of bread is lightly coated.
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10
Add half of the torn basil leaves and toss again. Let the salad sit at room temperature for at least 30 minutes. This is crucial for the bread to absorb the juices without becoming mushy.
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11
Just before serving, give the salad one final toss. If it looks dry, drizzle with a touch more olive oil.
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12
Garnish with the remaining fresh basil and a generous sprinkle of flaky sea salt and cracked black pepper.
💡 Chef's Tips
Use the best tomatoes you can find; if it's not tomato season, wait to make this dish! Don't skip the bread-toasting step; fresh, untoasted bread will turn into a soggy mess rather than a structured salad. If you have leftovers, note that the bread will soften significantly by the next day, though the flavors remain excellent. For an added umami kick, you can whisk one finely minced anchovy fillet into the dressing. Always serve at room temperature; refrigeration dulls the flavor of the tomatoes and the olive oil.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Vermentino or a light Rosé. Serve alongside grilled lemon-herb chicken or a seared sea bass. Add fresh mozzarella pearls or shaved Parmesan for a creamier, more filling version. Accompany with a platter of prosciutto and melon for a complete Italian antipasto spread.