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Panzanella

A vibrant Italian bread salad made with day-old bread and ripe tomatoes that transforms simple ingredients into a satisfying meal in just 15 minutes.
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Prep Time 10 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 cups day-old crusty bread, cut into 1-inch cubes
  • 4 large ripe tomatoes, cut into chunks
  • 1 small red onion, thinly sliced
  • 1 cucumber, diced
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste

Method
 

  1. Cut your day-old bread into bite-sized cubes. The bread should feel slightly firm but not rock-hard. If your bread is too fresh, toast the cubes lightly in a 350°F oven for 5-7 minutes until they're just starting to crisp on the outside while staying soft inside.
  2. Place chopped tomatoes in a large bowl and sprinkle generously with salt. Let them sit for 10 minutes to draw out their natural juices.
  3. Whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl. The garlic should be minced very finely to distribute its flavor throughout the salad.
  4. Add the bread cubes to the tomatoes along with sliced red onion, cucumber, and torn basil leaves. Pour the vinaigrette over everything and toss gently but thoroughly.
  5. Allow the panzanella to sit at room temperature for at least 30 minutes before serving. This resting time lets the bread absorb the flavorful juices while maintaining some texture.

Notes

This salad actually improves as it sits, making it perfect for meal prep. Allow to rest at room temperature for at least 30 minutes before serving. Store leftover panzanella in the refrigerator for up to 2 days, though the bread will continue to soften. Don't use bread that's too fresh, as it won't absorb the flavors properly. Avoid over-mixing once you add the dressing to prevent mushy bread.