Description
Italian Panzanella is a classic Tuscan bread salad featuring toasted crusty bread combined with ripe tomatoes, cucumber, red onion, fresh basil, and optional Kalamata olives. Tossed in a simple yet flavorful dressing made from extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, and oregano, this salad highlights the rustic flavors of Italy and is perfect for a light lunch or side dish.
Ingredients
For the Salad
- 6 cups day-old crusty Italian or sourdough bread, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 3 large ripe tomatoes, chopped
- 1 English cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/3 cup fresh basil leaves, torn
- 1/4 cup Kalamata olives, optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for toasting the bread.
- Toast the bread: Place the bread cubes on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss well to coat evenly. Bake for 10–15 minutes, tossing halfway through, until the bread cubes are golden brown and crisp on the outside.
- Prepare the vegetables: While the bread is toasting, combine the chopped tomatoes, diced cucumber, thinly sliced red onion, torn basil leaves, and optional Kalamata olives in a large bowl. Season lightly with salt and black pepper.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, finely minced garlic, dried oregano, salt, and black pepper until well combined.
- Combine ingredients: Add the toasted bread cubes to the bowl with the vegetables. Pour the dressing over the mixture and gently toss everything until the bread and vegetables are evenly coated.
- Rest the salad: Allow the panzanella to sit at room temperature for 15–20 minutes. This resting time helps the bread absorb the tomato juices and dressing while maintaining some texture.
- Serve: Garnish with extra fresh basil leaves and a drizzle of extra-virgin olive oil. Serve the salad at room temperature for the best flavor and texture.
Notes
- Best bread: Use day-old rustic Italian bread, sourdough, or another sturdy crusty bread, as very fresh soft bread can become too soggy.
- For a more traditional texture, the bread can be lightly stale rather than heavily toasted.
- Use the ripest, juiciest tomatoes available—their juices flavor the bread wonderfully.
- Add mozzarella, burrata, or Parmesan cheese for a richer version of the salad.
- Enhance flavor by adding roasted red peppers or capers if desired.
- Serve shortly after resting; refrigerating too long can make the bread overly soft.
- Leftovers can be stored in the refrigerator for up to 1 day but expect the bread to become softer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish, Lunch
- Method: Baking
- Cuisine: Italian, Tuscan
