Recipe: Panzanella salad

Recipe: Panzanella salad
Posted on 06/30/2021
bowl of panzanella saladPanzanella is a Tuscan bread salad. It's traditionally made with stale, dried bread that's rehydrated with a dressing of sweet tomato juices, vinegar and olive oil. It's popular during the height of tomato season.

Recipe inspired by Once Upon a Chef


3/4 cup extra virgin olive oil, divided
6 cups rustic sourdough bread, cut into 1-inch cubes (about 3/4 pound)
1 teaspoon salt, divided
1 1/2 pounds vine-ripe tomatoes, cut into 1-inch cubes (about 2 large)
2 red, yellow, or orange bell peppers, cut into 1-inch cubes
1 cucumber, seeded and chopped
3 tablespoons olives, drained and chopped
3 tablespoons white wine vinegar
1 large clove garlic, minced
3 tablespoons finely minced green onions
1/4 teaspoon freshly ground black pepper
1/3 cup fresh chopped basil


Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.

In a large bowl, combine the tomatoes, peppers, cucumber, olives, wine vinegar, garlic, green onions, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.

Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about 1/4 teaspoon more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.

Published June 30, 2021