Bread is perfect for mopping up sauces and broth!
.
That’s the basic idea of this wonderful, traditional Italian, fresh tomato and bread salad known as “Panzanella”. A salad that is frugally made with crusty, hefty, day-old bread chunks tossed into tomatoes, onions, and fresh basil with a vinaigrette dressing.
.
This simple and delicious salad is a creation from the Tuscan region of Northern Italy. It’s a great example of how Italians rarely waste any food . . . even old stale bread! In fact, the harder, the more stale and old that the bread is, the better . . . just don’t use any moldy bread . . . that would be really nasty!
.
Now that your tomatoes are at the peak of their season and beautifully, juicy ripe, it’s the absolute PERFECT time of the year to enjoy Panzanella. So grab a strong serrated knife and saw some thick slices of your old bread (best to use a good Italian or French artisanal bread, not the pre-sliced bread that is mostly found in the States). You need a good knife when bread gets this hard.
.
Use the ripest tomatoes that you can. The juice from the tomatoes and vinaigrette juice up nicely together and is soaked up in the bread which then becomes softer, but not mush, since the bread that you need to use is supposed to be hard from the get-go.
.
Too hot to cook indoors? Here’s a great bonus about Panzanella: You don’t even have to use the oven or stove; it’s a lovely, cold salad full of rich summer flavors!
.
Here’s a bit of Italian trivia: Along with the traditional Caprese Salad of tomatoes, basil and Bufala di mozzarella, Panzanella also shows the spirit of Italy in the patriotic colors of its red, white and green colors of the Italian flag!
.
Please share the love and pin this vertical image:
.
Print
Print
Pin
Scale
Ingredients
- 4 cups fresh, ripe tomatoes, cut into cubes
- 1 cup red onion, chopped into 1/2” pieces
- 20 fresh basil leaves, sliced into slivers or shredded
- 6 Tbsp. extra virgin olive oil
- 2 – 3 Tbsp. red wine vinegar
- Freshly-cracked sea salt and black pepper to taste
- 8 cups of several days-old cabbala or hard-crusty Italian bread, cut into 1” cubes
- Sprigs of fresh basil for garnish.
Instructions
- In a large bowl, combine the tomatoes, red onions, basil, olive oil, vinegar, salt and pepper until well mixed.
- Just before serving, toss in the bread cubes.
- If you prefer, you can allow the salad to set for 10 minutes before serving so that the bread soaks up the vinaigrette more.
Kick it up a notch by doing any of the following
- Add some chopped up cucumbers.
- Add cubes of fresh bufalo mozzarella.
- Or add chopped prosciutto.
- OR, add a combination or all of the above!
Our golden retriever, “Buckeye”, just loves tomatoes and bread.
With the basil and vinaigrette, he was smacking his lips in appreciation!
.
.
Here’s another version of Panzanella that I’ve made that includes cooked pancetta that’s extremely delicious too:
.
Panzanella Salad with Pancetta
.
.
Got left-over Panzanella? (What a silly question!)
But if you just happen to have some left over for the next day, here’s a wonderful Frittata to make with Panzanella:
,
,
Panzanella Frittata
.
.
Italian Panzanella
.
Enjoy this Panzanella Tuscan Tomato and Bread Salad !
.
.
I am so happy you made this! I’ve seen the recipe and wanted to make it, but was hesitant. You know, not to sure if we’d like it or not, lol. I’ll take your word for it (plus the beautiful pictures) and will be making this soon 🙂 Thanks!
I hope that you do try it Lisa, it is totally, totally yummy!
Yum…this looks so good. Every time I make this, we eat it so fast I never get a picture. {giggles}
K,
We’re the same here; usually the salad is half gone even before serving to others! I love the juice-soaked bread, but I sure make certain that the bread is extremely dried out — this bread was one week old and PERFECT to hold its shape.
Hi Roz. I do love a good Panzanella. I’ll definitely be giving your recipe a try come the warmer weather. In fact, I made a really good Caesar Salad on Sunday to take to a bbq. We had such a lovely warm, sunny day considering it was winter. It went down well. (Just didn’t get a photo of it. Oh well, I can make it again.)
PS Love your beautiful Heirloom Tomato Fritatta too.
Anne @ Domesblissity
Mmmmm…this is the most beautiful and mouthwatering Panzanella Salad I have ever seen!
I love all your delicious recipes!
<><
Concetta
I’ve eaten this before but I’ve never made it myself. I’ve got half a loaf of sourdough bread sitting on the counter just waiting for me to make this! Thanks.
Your photos make it look so inviting.
Love the dog 🙂
Your Panzanella is gorgeous and looks simply divine! Thanks for another great recipe!
Oh this is great option for a nice, light lunch! Thanks for reminding this salad!
Stay cool when it hits 105 tomorrow!!:)
Leave it to the Italians to turn stale bread fit only for the birds into something glorious!!!!!!
Thanks for reminding me of this wonderful summertime dish. I can’t wait to make some now. Your recipe and photos, as usual, look absolutely fantastic. Grazie!
Buckyeye is precious Roz and he has excellent taste too. Panzanella salad is one of the best salads ever and as you said, is open to so many possible additions to make it your own.
Sam
There is nothing like a good panzanella, if you ask me! All that bread sopping up those juices…yum!
From Facebook comment by my cousin, Kathy: Roz, I had this salad the first time I was in Tuscany and it was to die for!! Of course it was in a little family owned place our hotel owner sent us to and we would never have stopped in otherwise. The house red wine was served from a pitcher in the kitchen and we drank out of what looked like jelly jar glasses. It was a fabulous meal!!
Hiya Roz! I just saw a recipe for this last night and have been itching to make it. Yours looks fabulous! Don’t forget about the Pizza Margherita! xo
Outstanding Roz – we’ll have to try it soon.
Panzanella salads are the best! Yours looks wonderful:)
i’ve never had panzanella, but i’ve been meaning to try it. yours looks so appetizing!
what a perfect salad for these dog days of summer. Buckeye confirms this.
Im with the pup, this looks great
The picture is worth a thousand words!
Hi Roz, what an amazing looking salad. Thank you for sharing the recipe. LOVE the picture of Buckeye showing his appreciation. Have a great day.
Buckeye looks like he loved it. 🙂 I’m sure we will too.
This looks delicious. Panzanella is such an amazing salad – when made with the ripest and freshest tomatoes – which is why I don’t make it very often! When I can get thos eperfect ingredients – wow – what a treat!
What a beautiful doggie! He’s Italian just like his parents 🙂 Love that you got his picture mid lip smack. hee hee!
I love Panzanella!!!! Great appetizing picture! Ciao Bella!
I love a good panzanella–perfect for summer. Thanks for sharing it with Souper Sundays this week. 😉
You are so welcome Deb! Hope you are doing well in the great Aloha state of Hawaii!
Roz
La Bella Vita Cucina
I love panzanella, yours looks fantastic! Cute pup 🙂
Thanks for your kind compliment, visit and comment Carol! Hop all is well in your neck of the woods,
Roz
La Bella Vita Cucina
Thanks Carol, panzanella is a really fantastic traditional Tuscan recipe.
Roz
Bread salad is used to be my go-to lunch….and I usually ended up eating all the bread…sighs..
Your Panzanella looks so fresh and inviting!
that’s exactly what I go for first Angie . . . the bread! I ‘sigh’ along with you!
Roz
I totally get this salad in the late summer. Look at those tomatoes and fresh basil! I would eat this up in nano second (in memory of Robin Williams) Love, love it.
Velva
Velva, I pretty much ate it all up in a nano second too! How are your tomato plants doing? Ours are still producing, but I can tell that we’re at the very end of the season.
Roz
That is one gorgeous, welcoming photo! Bring it on! Only in the summer do tomatoes get that rich redness that tells you it’s “for reals.” Will be doing this (sans bread – no or few carbs these days). Love. Love. Love.
Isn’t that the truth Claudia? There’s just nothing like summer’s ruby red tomatoes! I’ve never thought about making Panzanella sans bread; I’m sure it is still delicious! So nice to have you stop by!
Be well my friend,
Roz
Thanks for posting this! I’ve always wanted to make it and now that my tomatoes are starting to turn, it’s the perfect salad. What a beautiful salad!
Hi MJ!
Sorry to reply so late after this post and your visit/comment! Thank goodness that my husband and I both froze and canned a good bit of our summer tomatoes; I’m already so sad that summer and it’s delicious bounty is over!
Hugs,
Roz
All the versions of your panzanella look great. obviously your dog agrees with me. Love the photo of him licking his lips!
It’s definitely panzanella season! I’m going to have to do a container garden next year so I have plenty of tomatoes at my disposal!
P.S. Buckeye is adorable!!!
me and my mom tell my dad and my husband all the time that if it weren’t for them always needing “meat” then we could just eat a salad like this every night for dinner. I love it Roz. So flavorful and beautiful.
You are so right…this is the perfect time of the year for panzanella salad. My tomato plants are bending over with loads of tomatoes right now.
Great summer recipe! I’ve never had panzanella before, going to have to add it to the list 🙂
Love this, Roz! It looks delicious and I want to try it1 Buckeye is one happy girl!
We love this salad Roz, and we make one very similar, but yours looks so much better and probably even tastes much better because they come from your own beautiful garden!
must try it and tomatoes are so good right now, hope your well
Wow – it all looks wonderful – fresh and tantalizing. I want some now – before tomato season is completely over!
This looks so delicious, Roz! Such beautiful colors, and I love that the colors represent the Italian flag. I bet it tastes wonderful with your fresh tomatoes from the garden. It’s great to be able to get such authentic Italian recipes from you. Thank you so much!
This delicious looking salad is perfect for the summertime when tomatoes area abundant. All it needs is a bit of feta cheese and we can call it a greek salad! Pinning!
Yes, you’re right and so creative, Mary . . . adding goat cheese would make this panzanella really sing! Thanks for the idea!
Ciao,
Roz
I agree with Buckeye; this looks yummy!
Thanks for your kind visit and comment Auntipatch! Panzanella is such a wonderful summer treat!
Ciao,
Roz
Wonderful salad, Roz, and such a great way to take advantage of this season’s tomatoes.. Mine aren’t at all ripe yet but like a BLT, a panzanella salad is definitely on the must make list of dishes once they start ripening. 🙂
Hi John,
I agree, panzanella is a great ‘super fresh/non-cooked’ way to use up fresh tomatoes. I would never make it with the rubbery, tasteless tomatoes offered in stores.
Happy summer,
Roz
Hi Roz!! I love brushetta and this looks wonderful!! hugs!!!