Panzanella (Tuscan Tomato and Bread Salad)

An overhead view of a large pasta bowl filled with panzanella and flanked by a block of Parmesan cheese and a torn loaf of bread.

Panzanella (Tuscan Tomato and Bread Salad)

Course: Salad

Cuisine: Italian

Prep Time: 20

Making the Croutons: 25

Total Time: 45

Servings: people

Calories: 253kcal

Author: Kris Longwell

Panzanella (Tomato and Bread Salad) is the perfect salad for peak-season tomatoes. You could go with stale bread pieces, but we find that making our homemade croutons put this salad over the top.

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Ingredients

For the Salad

5 cups croutons click the link for easy recipe
3 heirloom tomatoes cored, seeded, and cut into small cubes
1 cucumber peeled, halved lengthwise, seeded, and cubed
½ cup red onion chopped, or thinly sliced
½ cup black olives pitted
¼ cup capers drained
¼ cup basil fresh, chopped
¼ cup parsley flat-leaf, fresh, chopped
Parmesan cheese freshly grated, for garnish

For the Dressing

⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar more to taste
1 tablespoon lemon juice fresh, usually from 1 lemon
¾ teaspoon Kosher salt
½ teaspoon black pepper freshly ground

Instructions

Do Ahead

Make the croutons and set aside.
5 cups croutons

Assemble the Salad

In a large mixing bowl, combine the croutons, tomatoes, cucumber, onion, olives, capers, basil, and parsley. Mix together with two large wooden spoons.
3 heirloom tomatoes, 1 cucumber, ½ cup red onion, ½ cup black olives, ¼ cup capers, ¼ cup basil, ¼ cup parsley
Add the dressing ingredients to a large jar with a tight-fitting lid. Affix the lid and shake vigorously for about 30 seconds, until fully combined (alternately, whisk the ingredients in a bowl until fully combined).
Pour the dressing over the salad and toss continuously for a few minutes. Let rest for about 10 minutes, and then toss again.
Serve the salad at once, with grated Parmesan as a garnish.
Parmesan cheese

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The croutons can be made 24 hours in advance. Once cool, place in a baggie and seal shut. Leave on the counter for up to 4 or 5 days.

This salad is best served about 15 to 20 minutes after tossing with the dressing. Though, it will continue to be wonderful for several hours. After a few hours, the bread will be quite soggy, but still yummy. Leftovers aren't so great as the bread turns to mush.

Nutrition