Panzanella is a legendary Tuscan salad that turns day-old baguette and sun-ripened tomatoes into something juicy, crunchy, and blissfully summery. The magic lies in a punchy red wine vinaigrette, fragrant basil, and properly prepared bread: it drinks up the tomato juices yet stays pleasantly springy. It’s the smartest way to use yesterday’s loaf and tomatoes at their peak.
Ingredients
- Day-old baguette — 250 g (9 oz)
- Ripe tomatoes — 600 g (21 oz)
- Cucumber — 200 g (7 oz) (optional)
- Red onion — 80 g (3 oz)
- Fresh basil — 15 g (1/2 oz)
- Capers — 1 tbsp (15 ml) (optional)
- Pitted olives — 50 g (2 oz) (optional)
- Garlic — 1 clove
- Red wine vinegar — 30 ml (2 tbsp)
- Extra-virgin olive oil — 60 ml (1/4 cup)
- Kosher salt — 1 tsp (5 ml), or to taste
- Freshly ground black pepper — 1/4 tsp (1.25 ml)
- Cold water — 60 ml (1/4 cup) (for moistening the bread)
How to Make Panzanella
- Cut the tomatoes into large wedges. Save any juices that collect — they’ll amplify the dressing.
- Slice the red onion into thin half-moons. To soften its bite, soak in cold water for 5 minutes, then drain and pat dry.
- If using, slice the cucumber into half-moons. Tear the basil into large pieces by hand.
- Cut the baguette into 3/4–1-inch cubes (2–3 cm). Sprinkle with 60 ml (1/4 cup) cold water, toss, and rest for 5 minutes, then gently squeeze — the bread should be supple, not soggy. Alternative: toast the cubes in a dry skillet for 5–7 minutes until lightly crisp.
- Make the dressing: to the reserved tomato juices, add red wine vinegar, the crushed garlic clove, salt, and pepper. Whisk in the olive oil until emulsified.
- In a large bowl, combine the bread, tomatoes, cucumber, onion, capers, and olives. Pour over the dressing and toss gently so the bread absorbs the flavorful juices.
- Add the basil and fold once more, carefully.
- Cover and rest the salad for 15–20 minutes at room temperature or in the refrigerator — the flavors will meld and the bread will hydrate evenly.
- Taste and fine-tune the balance: add a pinch of salt, a little more oil, or a splash of vinegar if needed. Serve right away.
Serving & Storage
Serve panzanella slightly chilled or at room temperature — it highlights the basil’s aroma and the tomatoes’ sweetness. A finishing touch of freshly cracked black pepper and a final thread of great extra-virgin olive oil right before serving is perfect. Store leftovers airtight for up to 24 hours; refresh with a few fresh tomato wedges and a pinch of salt before serving.
📹 Watch video recipe in our Telegram channel
Tips & Variations
- Bread: baguette, ciabatta, or a rustic country loaf are ideal. Gluten-free? Use a quality GF loaf and toast it in a skillet.
- Tomatoes: mix varieties and colors — heirlooms, slicers, cherry. The riper the tomatoes, the better the salad.
- Acidity: swap red wine vinegar for white wine or apple cider vinegar; for a softer profile, use lemon juice. A little anchovy fillet adds a savory boost.
- Add-ins: bell pepper, celery, bocconcini, toasted pine nuts, or chickpeas for extra body and texture.
- Bread texture: prefer more crunch? Toast the cubes in the oven for 8–10 minutes at 180°C (356°F), then dress just before serving.
- Make-ahead: store chopped vegetables and dressing separately; add the bread 15–20 minutes before serving.
- Flavor balance: great panzanella balances tomato sweetness, salt, bright acidity, and fruity olive oil. Adjust to suit your tomatoes.
Nutrition per serving
| Calories | 340 kcal |
| Protein | 8 g |
| Fat | 17 g |
| Carbohydrates | 41 g |
| Fiber | 5 g |
| Sugars | 7 g |
| Sodium | 900 mg |
FAQ
Can I use fresh (not stale) bread?
Yes, but it’s best to toast the cubes in the oven or a skillet so they hold their shape and soak up the dressing without turning mushy.
What can I use instead of red wine vinegar?
White wine vinegar, apple cider vinegar, or lemon juice all work. Start with a smaller amount and adjust to taste.
How do I make the salad gluten-free?
Swap the baguette for gluten-free bread and be sure to toast it to a light crust.
Can I make panzanella ahead of time?
Yes, but keep the vegetables and dressing separate. Add and dress the bread 15–20 minutes before serving.
What can I add for a heartier version?
Mozzarella, canned chickpeas, roasted chicken, or tuna packed in water all pair beautifully with classic panzanella.