Panzanella 
(Italian bread and tomato salad)

Panzanella Italian bread and tomato salad
Image by thefoodplace.co.uk

Panzanella is a classic summer salad from Tuscany and neighboring regions in central Italy. Tuscans are known for the ingenious ways they use up old bread, and this salad is a perfect example.

Be sure to use a good quality, crusty bread. Sometimes called panmolle.

Panzanella

Panzanella

Course: Salads, LunchCuisine: Italy
Makes

4 to 6

servings

Panzanella is a classic summer salad from Tuscany and neighboring regions in central Italy. Tuscans are known for the ingenious ways they use up old bread, and this salad is a perfect example.

Ingredients

  • Good quality bread, crust removed, cubed — 2 to 3 cups

  • Tomatoes, seeded and diced — 2 to 3

  • Red onion, thinly sliced — 1

  • Fresh basil, shredded or torn — 1 cup

  • Olive oil — 1/4 cup

  • Red wine vinegar — 2 tablespoons

  • Garlic, minced — 2 or 3 cloves

  • Salt and pepper — to taste

Directions

  • Soak the bread in water to cover for 5 to 10 minutes. Drain and squeeze out the excess water. Work bread with your hands to break it up a bit and place it in a large bowl. Add the tomatoes, onion and basil and toss all the ingredients together.
  • In a bowl, whisk together the oil, vinegar, garlic, salt and pepper. Pour the vinaigrette over the ingredients in the bowl and toss it all together again.
  • Set aside for at least 30 minutes to let flavors mingle and serve at room temperature.

Panzanella Notes and Variations

  • Other possible additions: Drained canned tuna, diced cucumber, chopped romaine lettuce, hard-boiled eggs, capers, chopped anchovies, cooked white beans.

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