Tuscan bread salad with ripe tomatoes and basil
Panzanella
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
6 cups
Difficulty
Easy
Cost
Budget
$
Panzanella
Tuscan bread salad with ripe tomatoes and basil
★4.8(17)
A vibrant summer salad of toasted bread cubes soaked in ripe tomato juices, tossed with cucumbers, red onion, and fresh basil in a simple red wine vinaigrette.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Panzanella transforms stale bread and peak-season tomatoes into something extraordinary. The bread soaks up the tomato juices and vinaigrette, becoming tender and flavorful throughout.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Panzanella lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
Instructions
- 1
Toast bread cubes on a sheet pan at 375°F for 8-10 minutes until golden and crisp on the outside.
- 2
Salt the tomato chunks and let them sit in a colander over a bowl for 10 minutes to release juices.
- 3
Whisk olive oil, red wine vinegar, salt, and pepper together, then stir in the reserved tomato juices.
- 4
Combine toasted bread, tomatoes, cucumber, red onion, and torn basil in a large bowl.
- 5
Pour dressing over and toss gently. Let sit 15 minutes before serving so the bread absorbs the juices.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
Red wine vinegarSherry vinegar or balsamic
Balsamic adds sweetness, so use less
English cucumberRegular cucumber, peeled and seeded
Remove seeds to avoid excess moisture
Tips & Storage
Pro Tips
Only make this when tomatoes are at their peak in summer—the salad is only as good as the tomatoes.
Let the salad sit for 15 minutes but no more than 30, or the bread gets too soft.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Best served immediately. Leftovers can be refrigerated overnight but bread will be very soft.
Reheating
This salad is served at room temperature. Remove from fridge 20 minutes before serving.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We love adding a handful of toasted seeds on top right before serving. It adds a nutty crunch that ties everything together.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates14g
Fat30g
Fiber380mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What bread works best?
- Ciabatta, Tuscan bread, or any rustic loaf with a sturdy crust works perfectly.
- Can I add other vegetables?
- Roasted peppers, olives, and capers are all excellent additions.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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