There’s nothing quite like the taste of a sun-ripened tomato, and this classic Italian Panzanella salad is the perfect way to celebrate them! Born from a need to use up day-old bread, this rustic dish transforms simple ingredients into a vibrant, flavor-packed meal. It’s the essence of summer in a bowl—unbelievably fresh, satisfyingly simple, and a brilliant way to ensure no crust goes to waste. Get ready to fall in love with Italy’s favorite bread salad!
Ingredients
• 2 cups / 400g diced ripe red tomatoes
• 1/4 cup / 40g finely chopped red onion
• 1/2 tsp / 3g salt
• 1 1/2 tbsp / 22ml extra-virgin olive oil
• 2 tsp / 10ml fresh lemon juice
• 2 cups / 120g day-old bakery bread, cut into 1/2-inch cubes
• 1/4 cup / 15g roughly chopped Italian parsley
• Freshly ground black pepper to taste
Instructions
1. In a large bowl, combine the diced tomatoes, chopped red onion, salt, extra-virgin olive oil, and fresh lemon juice. Stir gently to coat.
2. Allow the tomato mixture to marinate for at least 10 minutes. This lets the tomatoes release their delicious juices, which will form the base of the dressing.
3. Add the dried bread cubes and chopped Italian parsley to the bowl.
4. Toss everything together gently until the bread is lightly coated with the tomato juices and dressing.
5. Season generously with freshly ground black pepper and serve immediately for a crunchier texture, or let it sit for 20 minutes for the bread to soften.
Nutritional Information
• Serves: 4
• Total Cost: $2.92
• Per 1 cup serving
• Calories: 107
• Fat: 5.5g
• Carbohydrates: 12g
• Protein: 3g
• Fiber: 2g
• Sugar: 3g
• Sodium: 393mg
Pro Tips
• Use the best, ripest, in-season tomatoes you can find. Heirloom or vine-ripened varieties will provide the most flavor and juice.
• The bread must be very dry and crusty. A day-old sourdough, ciabatta, or rustic country loaf works best to absorb the dressing without turning to mush.
• Let the finished salad rest for 20-30 minutes before serving. This crucial step allows the bread to perfectly soak up the tomato juices and vinaigrette.
• Feel free to add more fresh like diced cucumber, fresh basil leaves, capers, or even some Kalamata olives for extra layers of flavor and texture.
FAQ
Q: How can I add more protein to this vegetarian Panzanella
A: To make this salad a more complete meal, add a can of rinsed chickpeas or white cannellini beans. Toasted pine nuts or chopped walnuts also add a wonderful protein boost and nutty flavor.
Q: Is this Panzanella salad recipe vegan
A: Yes, this classic Panzanella recipe is naturally vegan. All the ingredients—tomatoes, bread, onion, olive oil, lemon juice, and herbs—are plant-based, making it a perfect choice for a vegan diet.
Q: Can I make this Panzanella salad gluten-free
A: Absolutely. To make a gluten-free version, simply substitute the bakery bread with your favorite crusty, day-old gluten-free loaf. Ensure it’s very dry or toasted so it can absorb the dressing without becoming mushy.
Q: Can I prepare this Panzanella salad ahead of time
A: Panzanella is best enjoyed shortly after it’s made to prevent the bread from getting too soggy. For best results, you can chop the vegetables and prepare the dressing ahead of time and store them separately. Combine with the bread cubes just before you’re ready to serve.
