Panzanella is a traditional Tuscan bread salad that brings the flavors of Italy to your table, especially during the summer months. This easy-to-make, refreshing dish combines ripe tomatoes, crusty bread, and a simple dressing, making it the perfect side or light meal. Whether you’re hosting a BBQ or enjoying a quiet lunch, this panzanella recipe is sure to be a hit. In this article, we’ll walk you through the steps to make the best panzanella salad, provide helpful tips, and explore variations that will suit every taste.
What is Panzanella?
Panzanella is a classic Tuscan bread salad, born from necessity. Traditionally, this rustic dish was created to make use of day-old bread that would otherwise go to waste. It’s a perfect example of “peasant food” — simple, yet bursting with flavor. The key ingredients are ripe tomatoes, crusty Italian bread, and a tangy dressing made with olive oil and vinegar. Often enjoyed in the summer, panzanella is a great way to use up leftover bread while celebrating seasonal produce.
Key Ingredients for Panzanella Recipe
To make the perfect panzanella salad, you’ll need the following ingredients:
- Italian Bread (rustic, like Ciabatta): 5 oz (about ½ loaf), cut into 1-inch cubes. Use day-old bread for the best texture.
- Tomatoes: 2 ¼ lbs (about 4-5 ripe tomatoes), such as vine-ripe or heirloom tomatoes. The tomatoes should be plump and firm with taut skin and no blemishes.
- Extra Virgin Olive Oil: ½ cup, for toasting the bread and making the dressing.
- Red Wine Vinegar: ¼ cup, to balance the richness of the olive oil and enhance the tomato flavor.
- Garlic: 2 cloves, minced, for a savory depth.
- Dijon Mustard: ½ tsp, to emulsify the dressing.
- Fresh Thyme: 1 tsp, optional, for an earthy note.
- Shallots: 2 small, peeled and thinly sliced, for a milder onion flavor.
- Fresh Basil: ½ cup, torn, for a burst of aromatic freshness.
- Fresh Mozzarella: 4 oz (optional), torn into pieces, for added richness.
How to Make Panzanella (Step-by-Step)
Step 1: Dry and Toast the Bread
To make the bread the perfect texture, start by tearing it into 1-inch cubes. Coat the bread with a generous drizzle of extra virgin olive oil and a pinch of kosher salt. Spread the cubes on a sheet pan and toast in the oven at 400°F for 10-15 minutes. The bread should be golden and crisp on the edges, but still chewy in the center. This ensures that the bread can absorb the dressing without becoming too soggy.
Tip: If you have time, leave the bread out overnight to dry out before toasting. This helps create the ideal texture.
Step 2: Salt the Tomatoes
Slice your ripe tomatoes into wedges or cubes, depending on your preference. Place the tomatoes in a colander over a mixing bowl and sprinkle them with kosher salt. Toss gently and let them sit for 10-15 minutes. The salt will draw out the juice from the tomatoes, which will become part of the dressing, enhancing the flavor and texture of the salad.
Step 3: Make the Dressing
While the tomatoes are releasing their juices, make the dressing. In the same mixing bowl with the tomato juices, whisk together the following ingredients:
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 2 minced garlic cloves
- 1 tsp fresh thyme (optional)
- ½ tsp Dijon mustard
- A pinch of black pepper
The tomato juice from salting adds a natural tang to the dressing, making it more flavorful.
Step 4: Assemble the Salad
In the bowl with the dressing, add the following:
- The tomatoes
- Toasted bread cubes
- Shallots, thinly sliced
- Fresh basil, torn into pieces
- Mozzarella (optional)
Gently toss everything together, ensuring that the bread cubes are well coated in the dressing and tomato juice.
Step 5: Rest the Salad
Allow the salad to rest for 20-30 minutes. This gives the bread time to absorb the dressing and meld the flavors together. If you prefer the bread to remain firmer, avoid letting it sit for too long.
Tip: Some recipes allow panzanella to sit for up to 4 hours, but it’s best within 30 minutes to prevent the bread from turning too mushy.
Step 6: Serve
Transfer the panzanella to a large platter or individual serving plates. Garnish with extra fresh basil if desired, and serve immediately. This dish is perfect as a side for grilled meats or as a light meal on its own.
Variations on Panzanella
While the traditional panzanella recipe is made with tomatoes, you can experiment with other vegetables or flavors:
- Panzanella with cucumbers: Add chopped cucumbers for a refreshing twist.
- Panzanella with bell peppers: Add sliced bell peppers for a touch of sweetness and crunch.
- Panzanella with olives or capers: These briny ingredients can add depth and complexity.
- Vegan panzanella: Omit the mozzarella for a completely plant-based version.
Serving Suggestions
Panzanella is a versatile dish that can be served in many settings:
- Perfect for summer: Ideal when tomatoes are in season, panzanella makes an excellent side dish for grilled meats like chicken, lamb, fish, or shrimp.
- BBQ or picnic: This dish pairs wonderfully with grilled items like kabobs, lamb burgers, or grilled vegetables.
- Vegetarian or light meal: Serve it as a main dish for a light, healthy lunch or dinner, especially if you add mozzarella for extra protein.
Nutritional Information (per serving)
- Calories: 82.3 kcal
- Carbohydrates: 7.1g
- Protein: 5g
- Fat: 4.4g
- Saturated Fat: 1.4g
- Potassium: 409mg
- Fiber: 2.1g
- Vitamin A: 1538.2 IU
- Vitamin C: 24.5mg
- Calcium: 89.9mg
- Iron: 0.6mg
Tips for the Best Panzanella
- Bread: Make sure the bread is hearty with a chewy center and crunchy crust. Dry it out before toasting for the best texture.
- Tomatoes: Use ripe, firm tomatoes with taut skin. Salting them helps draw out their juices, which enhance the flavor of the dressing.
- Dressing: Adjust the dressing to suit your taste. You can use balsamic vinegar instead of red wine vinegar or omit the mustard for a simpler dressing.
Why You’ll Love This Panzanella Recipe
This panzanella recipe is a classic, simple, and delicious way to enjoy summer tomatoes and make use of leftover bread. The combination of fresh, seasonal ingredients and the satisfying texture of toasted bread makes it a unique and flavorful dish. Whether you serve it as a side at a BBQ or enjoy it as a light meal on its own, this Italian bread salad is sure to become a staple in your summer cooking.
Frequently Asked Questions (FAQs)
1. Can I make panzanella ahead of time? You can prepare the components ahead of time, but it’s best to assemble the salad and let it sit for no longer than 30 minutes before serving.
2. Can I use other types of bread for panzanella? While rustic Italian bread like ciabatta is ideal, you can use other hearty breads, as long as they have a dense texture that can soak up the dressing without becoming too soggy.
3. Can I make panzanella vegan? Yes! Simply omit the mozzarella for a vegan version of this classic Italian dish.
Enjoy making this easy panzanella recipe? Share your creations with us! If you have any questions or suggestions, leave a comment below or share your thoughts on social media. We’d love to hear how you’re making panzanella your own!
