Let’s get something straight: Panzanella isn’t just “bread salad.” It’s the bread salad. It’s what happens when stale bread gets a second life — soaked in tomato juice, olive oil, and vinegar until it’s just the right mix of chewy and crisp.
This isn’t some soggy side dish. It’s bold. It’s fresh. It’s summer in a bowl, but you can make it year-round if you know how to work your produce.
Originating from the Tuscan countryside, Panzanella started as a way to use up old bread and garden vegetables. No waste. Just flavor. And while it’s traditionally rustic, you can absolutely dress it up or down depending on what you have.
Bread First — What You’ll Need
This salad lives or dies by the bread and tomatoes. Get those right, and the rest falls into place.
- 4 cups day-old crusty bread (sourdough, ciabatta, or country loaf), cut into 1-inch cubes
- 4–5 ripe tomatoes (heirloom, cherry, or whatever’s in season), chopped
- ½ red onion, thinly sliced
- 1 cucumber, chopped or sliced
- 1 garlic clove, minced
- ½ cup fresh basil leaves, torn
- ¼ cup extra virgin olive oil (don’t skimp here)
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
- Optional: capers, olives, or mozzarella chunks
Toast or Don’t — Your Call, But Read This First
Traditionally, Italians use stale bread straight-up. If your bread is already dry and dense, you’re good to go. But if it’s just kind of soft and fresh-ish, you’ll want to toast it.
Preheat your oven to 375°F (190°C), spread the bread cubes on a baking sheet, and bake them dry (no oil) for about 10–12 minutes. You’re not aiming for golden croutons — just dry enough to soak up dressing without falling apart.
Tomato Power — Juice Is Key
Here’s where the magic happens. Toss your chopped tomatoes into a big mixing bowl and add a generous pinch of salt. Let them sit for 10–15 minutes. The salt pulls out their juice, which becomes the base of the salad dressing. This step makes everything taste like actual summer.
Once the tomatoes release their juices, add the garlic, vinegar, and olive oil directly to the bowl. Stir it up. That’s your dressing. No need to whisk it in a separate jar unless you’re feeling fancy.
Bring It All Together — Layer, Toss, Wait
Now add in the toasted (or stale) bread, sliced onions, cucumber, and torn basil. Toss it all gently with your hands. You want everything coated but not crushed.
Let the salad sit for at least 30 minutes at room temp before serving. This gives the bread time to absorb all that juicy, tangy goodness.
Resist the urge to refrigerate it. Cold temps kill the flavor and mess with the texture. If you absolutely have to chill it, let it come back to room temp before serving.
What to Watch For — Simple Doesn’t Mean Foolproof
Panzanella is forgiving, but not bulletproof. Skip these common mistakes:
- If your bread is too soft or under-toasted, it’ll turn to mush. Go for chewy, sturdy cubes.
- If your tomatoes are bland, your salad will be too. Use the best ones you can find or roast them to deepen the flavor.
- Don’t drown it in oil or vinegar. This isn’t a soup.
- And don’t skip the rest time — this salad needs time to come together. Think of it as marinating, but for bread.
Add-Ons That Work
Panzanella is perfect as is, but you can switch it up without wrecking the balance. Want some tang? Add a spoonful of capers. Need more bite? A handful of kalamata olives does the trick. Mozzarella or burrata turns it into a full meal. Leftover grilled veggies, roasted red peppers, or even anchovies? Totally fair game.
But don’t overload it. The bread and tomatoes are the stars — everything else is backup.
When to Serve And How to Store It
Panzanella is the ultimate sidekick to grilled meats, roasted chicken, or any summer barbecue situation. It also works as a stand-alone lunch when you want something satisfying but not heavy.
If you somehow have leftovers, store them in an airtight container in the fridge. It won’t be quite as punchy the next day, but it’ll still be good. Just add a splash of vinegar and a little fresh basil to wake it up.
Final Thoughts — Bread Never Looked So Good
Panzanella proves that simple food can still blow your mind. It’s built on leftovers, doesn’t need fancy equipment, and tastes like something you’d order at a trattoria on a sunlit street.
Once you’ve made it once, you’ll find yourself looking at old bread and ripe tomatoes in a whole new way.
So next time your bread starts to go stale, don’t toss it — turn it into this.
