Say hello to your new favorite summer salad! Panzanella is a classic Tuscan recipe born from the genius of Italian home cooks who knew how to turn simple, day-old bread into something truly spectacular. My version takes it up a notch by roasting the Roma tomatoes, which concentrates their sweet, jammy flavor and creates the most incredible base for our vinaigrette. It’s a hearty, vibrant, and wonderfully satisfying salad that’s packed with fresh herbs, creamy cannellini beans, and crisp cucumber. It’s the perfect way to celebrate fresh produce and prove that salads can be the star of the show!
Ingredients
• 8 ounces / 225 g crusty Italian bread, cut into 1-inch / 2.5 cm cubes
• 3 tablespoons / 45 ml olive oil, divided
• Salt and ground black pepper, to taste
• 6 medium roma tomatoes, halved lengthwise
• 2 tablespoons / 30 ml red wine vinegar
• 1 teaspoon / 5 ml snipped fresh oregano or 1⁄2 teaspoon / 2.5 ml dried oregano, crushed
• 2 cloves garlic, minced
• 1⁄2 teaspoon / 2 g sugar
• 1 15-ounce / 425 g can cannellini beans, rinsed and drained
• 1 1⁄2 cups / 225 g chopped, seeded cucumber
• 1⁄2 cup / 15 g torn fresh basil
• 1⁄2 cup / 55 g shredded mozzarella or provolone-style soy cheese, or dairy cheese
• 1⁄4 cup / 25 g thin wedges red onion
Instructions
1. Preheat your oven to 400°F / 200°C. Spread the bread cubes in a single layer on a large baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 8 minutes, or until crisp and golden on the outside but still slightly soft inside. Transfer the toasted bread to a large salad bowl and set aside.
2. Place the roma tomato halves, cut sides down, on the same baking sheet. Roast for about 12 minutes, until they have softened and the skins begin to brown and blister. Let them cool slightly, then carefully pinch and peel off the skins; discard the skins.
3. To create the vinaigrette, place 4 of the roasted tomato halves into a blender or food processor. Add the remaining 2 tablespoons of olive oil, red wine vinegar, oregano, minced garlic, and sugar. Blend until the mixture is smooth. Season to taste with additional salt and pepper.
4. Coarsely chop the remaining roasted tomato halves. Add the chopped tomatoes and the vinaigrette to the large bowl with the toasted bread cubes. Gently toss to combine, then let the salad stand for about 10 minutes. This allows the bread to soften slightly and absorb all the delicious flavors.
5. Add the rinsed cannellini beans, chopped cucumber, torn basil, shredded cheese, and red onion to the bowl. Toss everything together gently one last time. Serve immediately and enjoy!
Nutritional Information
• Nutrition Facts
• PER SERVING: 259 calories, 11 g total fat (2 g saturated fat), 0 mg cholesterol, 641 mg sodium, 35 g carbohydrate, 6 g fiber, 11 g protein.
Pro Tips
• Day-old, sturdy bread is best! A crusty loaf like ciabatta or a rustic sourdough will hold its shape much better than soft sandwich bread.
• Don’t overcrowd the pan when toasting the bread. Use two baking sheets if necessary to ensure the cubes get crispy and golden, not steamy.
• Let the salad stand for at least 10 minutes before serving, but not for hours. This gives the bread the perfect amount of time to absorb the vinaigrette without turning completely soggy.
• Feel free to customize! Add a handful of Kalamata olives or a tablespoon of capers for a briny kick, or swap the cannellini beans for chickpeas.
FAQ
Q: Can I make this panzanella salad vegan
A: Absolutely! This recipe is easily adapted for a vegan diet. Simply use a dairy-free cheese, like the suggested provolone-style soy cheese, or feel free to omit the cheese entirely. All other ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian salad
A: This salad already offers a good amount of plant-based protein from the cannellini beans. To increase it further, you can add a cup of chickpeas (garbanzo beans) or sprinkle in a quarter cup of toasted pumpkin seeds or sunflower seeds for extra protein and a delightful crunch.
Q: Can I prepare this panzanella salad ahead of time
A: To ensure the best texture and prevent the bread from becoming soggy, it’s best to combine the salad just before serving. However, you can do all the prep work in advance. Toast the bread, roast the tomatoes, prepare the vinaigrette, and chop the vegetables. Store each component in a separate airtight container in the fridge, then toss everything together 10-15 minutes before you plan to eat.
