Salads > International Salads > Mediterranean Salads > Panzanella Salad Recipe (Italian)

Classic Panzanella Salad

A traditional Italian bread salad, Panzanella is a delightful combination of stale bread, ripe tomatoes, cucumbers, red onion, and basil, all tossed in a simple vinaigrette.

Prep Time
25 minutes
Cook Time
15 minutes (for toasting bread)
Servings
6
Ingredients
  • 6 cups Stale Bread
  • 1.5 lbs Ripe Tomatoes
  • 1 medium Cucumber
  • 0.5 medium Red Onion
  • 0.5 cup Fresh Basil
  • 3 tablespoons Red Wine Vinegar
  • 6 tablespoons Olive Oil
  • 0.75 teaspoon Salt
  • 0.5 teaspoon Black Pepper

Prepare the Bread

Cut the stale bread into 1-inch cubes. You can use day-old bread or toast the bread cubes in a 350°F (175°C) oven for about 10-15 minutes, until lightly golden and crisp. Let the bread cool completely.

Prepare the Vegetables

Chop the tomatoes into bite-sized pieces. Dice the cucumber. Thinly slice the red onion. Roughly chop the fresh basil.

Make the Vinaigrette

In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.

Assemble the Salad

In a large bowl, combine the toasted bread cubes, chopped tomatoes, diced cucumber, sliced red onion, and chopped basil. Pour the vinaigrette over the salad and toss gently to combine. Let the salad sit for at least 15-20 minutes to allow the bread to soak up the dressing. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 150 kcal Protein: 3g Fat: 8g Carbohydrates: 15g Fiber: 2g Sugar: 4g

Other Considerations for Nutrition

This salad is a good source of vitamins and minerals from the vegetables. Use whole wheat bread for added fiber.

← Classic Olivier Salad (Russian Salad) Fresh Vietnamese Summer Rolls with Creamy Peanut Sauce →

FAQ

  • What kind of bread should I use for Panzanella?

    Traditionally, stale Italian bread or Tuscan bread is used. Day-old bread is perfect, or you can toast the bread to dry it out.
  • Can I add other vegetables?

    Yes, you can add other vegetables such as bell peppers, celery, or olives.
  • How long can I store Panzanella?

    Panzanella is best served immediately after the bread has soaked up the dressing. It can become soggy if stored for too long. If you need to prepare it ahead of time, keep the bread and vegetables separate from the dressing and combine them just before serving.