Rustic Panzanella Recipe

Learn how to make the best homemade Panzanella, a traditional Italian bread salad that transforms stale bread into a delicious meal. This easy baking recipe features perfectly toasted bread cubes that maintain their texture while soaking up vibrant summer flavors from ripe tomatoes and a zesty vinaigrette.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

6 side servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g day-old rustic bread (sourdough or ciabatta)</li> <li class="ingredients-single-item">60ml extra virgin olive oil, divided</li> <li class="ingredients-single-item">3g salt</li> <li class="ingredients-single-item">2g freshly ground black pepper</li> <li class="ingredients-single-item">500g ripe tomatoes, cut into chunks</li> <li class="ingredients-single-item">1 small red onion, thinly sliced</li> <li class="ingredients-single-item">1 cucumber, seeded and diced</li> <li class="ingredients-single-item">30g fresh basil leaves, torn</li> <li class="ingredients-single-item">20g capers, drained</li> <li class="ingredients-single-item">100g black olives, pitted and halved</li> <li class="ingredients-single-item">For the vinaigrette:</li> <li class="ingredients-single-item">30ml red wine vinegar</li> <li class="ingredients-single-item">1 clove garlic, minced</li> <li class="ingredients-single-item">1 tsp Dijon mustard</li> <li class="ingredients-single-item">60ml extra virgin olive oil</li> <li class="ingredients-single-item">Salt and pepper to taste</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 215 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 2 g

🍞 Carbohydrates: 18 g

🍭 Sugar: 4 g

🍗 Protein: 3 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 390 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Large mixing bowl</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. While traditional Panzanella uses naturally stale bread, we'll be creating perfectly dried bread cubes with oven-toasting, which gives better texture control. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Cut the day-old bread into 2.5cm (1-inch) cubes. The slightly dry bread will absorb the dressing without becoming soggy - this is why fresh bread isn't ideal for this recipe. Place the bread cubes in a large bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Drizzle 40ml of olive oil over the bread cubes and season with salt and pepper. Toss thoroughly to coat each piece evenly. The oil helps the bread achieve a golden crust while maintaining some chewiness inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 12-15 minutes, tossing halfway through, until they're golden brown and crisp on the outside but still slightly chewy in the center. This dual texture is crucial for perfect Panzanella. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the bread is toasting, prepare the vinaigrette. In a small bowl, whisk together the red wine vinegar, minced garlic, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously to create an emulsion. Season with salt and pepper to taste. The acidity in this dressing will help soften the bread slightly without making it mushy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a large serving bowl, combine the tomatoes, red onion, cucumber, capers, and olives. The tomatoes should be perfectly ripe for the best flavor and juiciness - their natural juices are key to this dish's success. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the toasted bread cubes to the bowl with the vegetables while still slightly warm (but not hot). The warm bread will absorb flavors more effectively than completely cooled bread. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour the vinaigrette over the salad and toss gently but thoroughly to combine. The bread should begin soaking up the dressing and tomato juices immediately. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Add the torn basil leaves and the remaining 20ml of olive oil, then toss once more. Tearing rather than cutting the basil prevents bruising and preserves the aromatic oils. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the salad to rest for 15-30 minutes before serving, tossing occasionally. This resting period is crucial as it allows the bread to absorb the flavors while still maintaining some texture. The bread should be moist and flavorful but not soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Taste and adjust seasoning if needed just before serving. A final drizzle of your best olive oil adds a wonderful finishing touch to this rustic Italian classic. Enjoy immediately, as Panzanella is best served fresh! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rustic Panzanella Recipe?

The key ingredients include day-old rustic bread (sourdough or ciabatta), ripe tomatoes, red onion, cucumber, fresh basil leaves, capers, black olives, and a vinaigrette made with red wine vinegar, garlic, Dijon mustard, and extra virgin olive oil.

How to cook Rustic Panzanella Recipe at home?

Learn how to cook Rustic Panzanella Recipe by toasting bread cubes in the oven until golden, then combining them with fresh tomatoes, cucumber, onion, olives and capers. Dress with a tangy vinaigrette and allow the bread to soak up the flavours for 15-30 minutes before serving. The perfect balance is bread that's moist but not soggy.

Why is stale bread used for traditional Panzanella salad?

Stale bread is essential in traditional Panzanella as it has less moisture, allowing it to absorb the dressing and tomato juices without becoming overly soggy. This creates the perfect texture contrast that defines this Tuscan dish while historically representing a clever way to use leftover bread.

Can I prepare Tuscan bread salad in advance?

You can prepare the components (toasted bread, vinaigrette, and vegetables) separately up to a few hours ahead, but only combine everything 15-30 minutes before serving. Assembled Panzanella doesn't store well as the bread continues absorbing liquid and eventually becomes too soggy.

What's the best type of tomato to use in Italian bread salad?

The best tomatoes for Panzanella are fully ripe, juicy varieties like heirloom, vine-ripened or Roma tomatoes. Their natural sweetness and abundant juices are crucial to developing the salad's flavour. Cherry or grape tomatoes can work too, but the classic version uses larger tomatoes cut into chunks.

Want to try something else in ...