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Home Italian Recipes

Panzanella (Italian tomato & bread salad)

By:Nagi
Published:4 Aug '21Updated:9 Aug '21
49 Comments
Recipe v Dozer v

Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, juicy cucumber and fragrant basil, it’s hard to think of a salad that screams “summer” more loudly. Chunks of lightly toasted bread bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.

Be warned, this salad demands the very best tomatoes! If you don’t have juicy tomatoes, don’t make this. Make another salad instead!

Drizzling dressing over Panzanella - Italian tomato and bread salad

Panzanella – traditional Italian tomato and bread salad

Panzanella is a classic example of Italian cucina povera (literally “food of the poor”). This historically refers to the simple fare of commoners, meals made from humble and seasonal ingredients but no less delicious than the lavish foods gracing the tables of the rich.

In Tuscany, thrifty repurposing of leftover stale bread with the summertime bounty of tomatoes gave birth to this traditional salad.

At its simplest it’s nothing more than torn chunks of stale bread tossed with juicy, ripe tomatoes, and maybe a little olive oil. The real magic happens when the dressing and tomato juices soak into the bread, softening them and melding flavours with the tomatoes.

After making this salad over the years, we’ve made some tweaks to the strictly traditional recipes. We’ve found toasting the bread yields far better results, and additions like a little cucumber and some garlic in the dressing add interest.

Close up photo of Panzanella Italian tomato and bread salad

Toasting the bread isn’t strictly traditional. But it stops it from turning into white unidentifiable mush within minutes of tossing with dressing. Don’t skip it!

Ingredients in Panzanella

Here’s what goes in the salad:

Ingredients for Panzanella - Italian tomato and bread salad
  • JUICY ripe tomatoes – You need to use the absolute best quality tomatoes you can find. They must be juicy and ripe, so they drop plenty of tomato juices this is used to make the dressing.

    So if you don’t have juicy tomatoes, make another salad instead!

  • Cucumbers – I’ve peeled the cucumbers here, but this is purely decorative, to introduce some colour variation. Telegraph/English cucumber skins can also be a little tough (ie the long cucumbers). But peeling is totally optional.

  • Basil leaves – Always present in a good Panzanella!

  • Stale bread – Best breads (in order of preference):
    – ciabatta
    – pane di casa / artisan loaf
    – open-crumbed sourdough (ie. hole-y, not dense)
    – Turkish bread

    Breads that sit in the middle of the spectrum of denseness work best. We want a bread with an open crumb, but still some heft.

    Don’t use baguettes or dinner rolls. They’re too light and will disintegrate on contact with dressing. Bread that is too dense on the other hand also won’t work right.

    In terms of quantities, breads vary in denseness and thus weight, so go by volume ratios. You want an approximate 1:2 ratio of bread to vegetables.

    DON’T use stale bread without toasting. I did this once, and after only half an hour, the bread was such a soggy, goopy mess that someone asked me what “that white stuff” was in the salad. When I told him it was bread he replied, “Oh, right. I thought it was tofu …” Ouch. I’ve been toasting the bread ever since!

Toasting bread for Panzanella - Italian tomato and bread salad

Panzanella Dressing

Here’s what goes in the Panzanella Dressing:

Ingredients for Panzanella - Italian tomato and bread salad
  • Extra virgin olive oil – Use the best quality you can afford, for the best flavour!

  • White wine vinegar – It’s a little more rounded and better flavoured than ordinary white vinegar. Red wine vinegar can also be used. Other options: cider vinegar, sherry vinegar, champagne vinegar or white balsamic.

  • Dijon mustard – This thickens the dressing so it coats the ingredients nicely, as well as introducing a little extra flavour.

  • Garlic – Not usually present in traditional Panzanella, but it improves the salad two-fold in my book!

Panzanella Italian tomato and bread salad in a bowl, ready to be served

How and what to serve with Panzanella

With the bread in this salad, this is totally meal-worthy (yes, that’s a qualification in my world – see here for all my meal-worthy salads!). It will serve 3 normal adults as a meal (or 2 1/2 people with healthy appetites such as myself!)

Otherwise, serve it as a side dish. Alongside anything Italian would be an obvious choice, though really, it’s going to be right at home alongside anything Western/European. It also makes what I call a nice two-in-one side dish. That is, a starch (bread) and vegetables combined in the one dish which is always handy, as it saves you making two separate side dishes to tick the two boxes.

Let me know if you make this, and what you serve it with! I’m always interested to hear what you’re making! – Nagi x

PS. No video for the 3 simple side salads I’m sharing today! (This Panzanella, a Blood Orange Salad and the Garden Salad). But if you do want a video, just give me a shout out below and I’ll do one for you once summer rolls round and I can get my hands on some ripe tomatoes!

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Close up photo of Panzanella - Italian tomato and bread salad

Panzanella (Italian tomato and bread salad)

Author: Nagi
Prep: 10 minutes mins
Cook: 15 minutes mins
Sweating tomato, resting and cooling: 25 minutes mins
Total: 50 minutes mins
Side Salad
Italian
5 from 10 votes
Servings4 – 5 people as a side
Tap or hover to scale
Print
Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.
Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!
And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!

Ingredients

  • 4 – 5 cups (loosely packed) stale bread , torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used)
  • 1 tbsp extra virgin olive oil
  • 4 medium tomatoes (Note 1)
  • 1 tsp cooking/kosher salt (or 3/4 tsp table salt)
  • 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional) (Note 3)
  • 1 cup basil leaves , loosely packed

Dressing:

  • 2 tbsp red or white wine vinegar (Note 4 for other options)
  • 1 tsp Dijon mustard
  • 8 tbsp extra virgin olive oil , the best you can afford
  • 1 1/2 tsp garlic , finely minced (~1 large or 2 small)
  • 1/4 tsp salt

Instructions

Toast bread:

  • Preheat oven to 180°C /350°F (160°C fan).
  • Toss bread chunks with 1 tbsp olive oil in a bowl.
  • Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.

Salad:

  • Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
  • Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
  • Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
  • Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
  • Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
  • Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
  • Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

Recipe Notes:

1. Juicy and ripe tomatoes! You need to use the absolute best quality tomatoes you can find. They must be juicy and ripe, so they drop plenty of tomato juices when salted. Use all the tomato juice you catch for the dressing!
2. Bread – You want a 1:2 ratio of bread to vegetables by volume, ie. twice the amount of vegetables as bread.
Breads that sit in the middle of the spectrum of denseness work best. We want a bread with an open crumb, but still some heft. Best breads (in order of preference): ciabatta, pane di casa / artisan loaf, open-crumbed sourdough (ie. hole-y, not dense), Turkish bread.
Toasting bread is not strictly traditional. But unless you toast, it turns into unidentifiable soggy mush within minutes of dressing!
Don’t use baguettes or dinner rolls (too light) nor use bread that’s too dense.
3. Cucumber peeling – Recommended for telegraph/English cucumbers which can have tougher skin. Optional for other softer skin cucumbers – I do it for visual interest.
4. Other vinegar options: cider vinegar, sherry vinegar, champagne vinegar or white balsamic.
5. References – Thanks to Kenji from Serious Eats for the panzanella trick of salting the tomatoes and using the juices as part of the dressing.

Nutrition Information:

Calories: 431cal (22%)Carbohydrates: 32g (11%)Protein: 6g (12%)Fat: 32g (49%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 23gSodium: 972mg (42%)Potassium: 539mg (15%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 1500IU (30%)Vitamin C: 23mg (28%)Calcium: 51mg (5%)Iron: 1mg (6%)
Keywords: bread salad, italian bread salad, italian tomato salad, Panzanella, stale bread recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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49 Comments

  1. Maggie says

    September 12, 2023 at 11:50 pm

    5 stars
    Another incredible recipe Nagi! This salad was surprisingly filling and super satisfying! Thank you!

    Reply
  2. Angie Mayr says

    June 10, 2023 at 4:04 am

    Love this salad, love your cookbook! Looks like you got a case of roadkill on your deck!

    Reply
  3. Heather says

    March 5, 2023 at 8:53 pm

    5 stars
    Used some (defrosted) frozen homemade sourdough slices and threw in 2/3 cup of roasted tomatillos (which we have in abundance atm). Fantastic!

    Reply
  4. Connie Haskins says

    January 23, 2023 at 8:26 pm

    5 stars
    Thank you Nagi! Fabulous flavours in your panzanella. So easy, delicious and healthy. I have just recently discovered your recipetineats while doing searches for different recipe ideas. Every one of yours that I have tried has been a success. Love Dozer too!

    Reply
  5. Nicole Kalil says

    November 12, 2022 at 8:36 pm

    Oh my goodness, NAGI!! This was so absolutely delicious! The flavours from sweating the tomatoes and using the juice in the dressing! Who knew?! My 10 year old daughter went back for thirds and couldn’t believe how amazing it tasted. We added some torn buffalo mozzarella on top and ate as our dinner. Thank you for your amazing recipes. You have been my go to for years and I can’t wait to buy your cookbook. Huge huge fan! x

    Reply
  6. Holly says

    April 12, 2022 at 4:39 am

    5 stars
    Despite not having fresh basil on hand this was super tasty and bright. Sub’d 1/2 tsp dried basil added the vinaigrette and added a handful of chopped fresh parsley since it was what I had handy. Really nice way to use up some stale ciabatta! Loved it.

    Thanks Nagi!

    Reply
    • Nagi says

      April 12, 2022 at 2:35 pm

      That’s great Holly! I am happy you liked it! N x

      Reply
  7. Diana says

    March 28, 2022 at 2:21 am

    Hi Nagi, I have not gotten and e-mail recipes from you lately. I did move but that should not have stopped e-mails. I miss seeing Dozer. He always made my day. Thanks, Diana

    Reply
    • Nagi says

      March 28, 2022 at 3:39 pm

      Hi Diana – I’ve taken a break from posting to write a cookbook that’s coming out in October! I’ll be back soon!! N x

      Reply
  8. Shane Phillips says

    December 29, 2021 at 4:45 pm

    Hey Nagi, as always your recipes taste great and actually work. I used fresh pana de casa which worked fine as it was toasted first. I served this with my porcini, portobello mushroom and bacon arancini which worked a treat.

    Reply
  9. Anthony says

    September 22, 2021 at 1:24 am

    5 stars
    Great recipe for classic “cucina povera”!
    I had some left over homemade basil pesto which worked well in the dressing as it contained a lot of garlic!

    Your recipes are excellent, Nagi; if ever I Google a recipe and your comes up I give it a try and have never been disappointed so far!

    Reply
  10. MC says

    September 3, 2021 at 7:26 pm

    10/10 delicious!

    Reply
  11. Leslie says

    August 12, 2021 at 7:32 am

    5 stars
    I started out to make a Greek salad so I had my beautiful,, fully ripe, sweet, home grown tomatoes and cucumber already sweating for a good half hour when I brought out the feta and discovered it had turned. What to do – then I remembered your recipe. I had some rustic left over bread, which I cubed and toasted and turned my well sweated tomatoes and cucumbers into a delicious panzanella salad. Next time maybe I’ll add olives and artichokes as several others have mentioned, but honestly, it was perfect as is. Thank you for another fabulous recipe. PS – I love Dozer, he looks just like my late golden! Goldens are the best!

    Reply
  12. Matt says

    August 10, 2021 at 5:32 pm

    Thank you. I add olives, artichokes and pan-seared tuna as well

    Reply
    • Nagi says

      August 11, 2021 at 10:28 am

      Yum! I love this idea! N x

      Reply
  13. Holly says

    August 10, 2021 at 2:42 am

    5 stars
    This looks amazing Nagi and a perfect salad for garden fresh tomatoes (plus the more bread in my life the better 😁)

    Reply
    • Nagi says

      August 11, 2021 at 10:31 am

      YES!!! I hear ya Holly!! N x

      Reply
  14. Ewa says

    August 9, 2021 at 8:39 pm

    The recipe is great, but the vinegar flavor was overpowering… next time, I’ll use lemon juice.

    Reply
    • Nagi says

      August 10, 2021 at 9:33 am

      It really should overpower the salad – what type of vinegar did you use? N x

      Reply
  15. Reem says

    August 9, 2021 at 6:26 pm

    5 stars
    A real winner. So simple to make and surprisingly leftofovers stll tasted good the next day. The biggest challenge was finding really ripe tomatoes but I found a handful of ready to use heirlooms at the local grocer. I used white wine balsamic. Yum.

    Reply
    • Nagi says

      August 11, 2021 at 10:32 am

      There’s nothing like fresh, ripe tomatoes is there Reem! N x

      Reply
  16. Julianne in Brissy says

    August 8, 2021 at 8:53 pm

    5 stars
    Made this today, exactly as per your recipe. It was fantastic! So delicious. I’ve still got some beautiful ripe tomatoes left so I guess I’m just going to have to make another panzanella tomorrow!

    Reply
    • Nagi says

      August 11, 2021 at 10:42 am

      I wouldn’t be upset about that!! I’m so glad you enjoyed it Julianne! N x

      Reply
  17. Jin says

    August 7, 2021 at 11:02 am

    Oh Nagi,
    why are people so small minded, you provide a wonderful service to us all
    recipes evolve like life itself & you give constant inspiration

    Reply
    • Nagi says

      August 11, 2021 at 10:42 am

      Thank you SO much Jin, that’s so kind of you! N x

      Reply
  18. Gina says

    August 6, 2021 at 10:30 am

    My family came from Italy , we always have atomato, cucumber and onion salad drizzled with olive oil and salt! Then dip bread in it. No basil

    Reply
    • Nagi says

      August 11, 2021 at 10:44 am

      YUM! N x

      Reply
  19. Patricia says

    August 6, 2021 at 12:33 am

    Love your recipes and Dozer xx

    Reply
  20. Federica says

    August 5, 2021 at 9:46 pm

    hello Nagi, excellent recipe! I put thinly sliced onion and tuna in the panzanella, and no cucumbers. My brother in law is tuscan, my sister passed the recipe to me. Thanks for your work, and the idea of giving meals to the poor is wonderful!
    Federica, Genova, Italia

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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