Panzanella is the ultimate summer salad, born out of Italy’s tradition of making the most of simple, fresh ingredients. This classic dish transforms stale bread into a flavour-packed base that soaks up the juices of ripe tomatoes, crisp cucumbers, and tangy onions. A drizzle of olive oil, a splash of vinegar, and aromatic basil tie everything together, making it a refreshing and satisfying choice for warm days.
The beauty of Panzanella lies in its simplicity and no-waste approach. Whether you soak the bread in vinegar for a softer texture or bake it with oil and spices for added crunch, this salad is an adaptable celebration of Mediterranean flavours.
Perfect for picnics, barbecues, or a light lunch, Panzanella proves that humble ingredients can deliver exceptional taste.
What is ‘Panzanella’?
Panzanella is a rustic Tuscan bread salad traditionally made with stale bread, ripe tomatoes, red onion, olive oil, and vinegar. It’s a summer dish that makes the most of leftover bread and peak-season vegetables—simple, satisfying, and full of flavour.
It’s a “cucina povera” dish—born from the need to use up old bread rather than waste it. What makes it unique is the fact that the bread is soaked and then squeezed to absorb the dressing and juices from the tomatoes, creating a soft, flavour-packed salad.
Tips
- Use stale bread: day-old rustic sourdough or ciabatta works best. If your bread isn’t dry enough, cube it and toast it lightly in the ovento help it hold its shape and soak up flavour without turning mushy.
- After mixing the salad, let it rest for 20–30 minutes before serving. This gives the bread time to soak up the tomato juices, vinegar, and olive oil, resulting in a more flavourful bite.
- A fruity extra virgin olive oil and a splash of red wine vinegar (or sherry vinegar) make a big difference in flavour.
- Serve panzanella at room temperature, not cold, so all the ingredients taste their best.
- If you’re making it in advance, keep the bread separate from the tomatoes and dressing. Combine everything about 30 minutes before serving to allow the flavours to meld without the bread getting too soggy.
Swaps
Bread: No sourdough? Use any crusty artisan loaf, wholemeal, or even gluten-free bread—just make sure it’s firm enough to hold up once soaked.
Vinegar : I have use white wine vinegar but other types will work well as well, like red wine vinegar and sherry vinegar.
Storage
Store any leftovers in an airtight container in the fridge for up to 1 day. The bread will continue to soften, so it’s best eaten the same day you make it.
More Summer Salads Ideas
Panzanella Salad – Italian Bread Salad
Ingredients
- 4-6 tomatoes
- 1/2 cucumber
- 1/2 red onion
- basil
- vinegar
Instructions
- Chop the tomatoes and slice the cucumber and red onion.
- Chop the bread in cubes (or break roughly with your hands) and put into a bowl with white wine vinager (apple cider vinager is fine too)*
- In a salad bowl add all the ingredients and chopped basil. Add oil, salt and pepper to taste.