Panzanella (Tuscan Bread and Tomato Salad)
In short: A summer salad of day-old bread soaked in tomato juice, olive oil and vinegar with cucumber, red onion and basil. Tuscany's way with stale bread. It takes about 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 0 min
- Resting
- 30 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Panzanella is a Tuscan salad born from a frugal habit: nothing goes to waste, least of all bread. Stale, unsalted loaves are torn into chunks, soaked in the juice of ripe tomatoes and dressed with olive oil and red wine vinegar until they soften without falling apart. Cucumber, red onion and basil complete it. It needs about 30 minutes to rest so the bread can absorb the flavors, and it is at its best when tomatoes are at their sweetest.
Instructions
- Put the sliced onion in a small bowl of cold water for 10 minutes to soften its bite, then drain.
- Place the tomatoes in a large bowl, sprinkle with the salt and crush them lightly with your hands so they release their juice.
- Add the bread, cucumber, drained onion and half the basil. Pour over the olive oil and vinegar and toss well.
- Leave the salad at room temperature for 30 minutes, tossing once or twice, until the bread has softened but still has a little bite.
- Taste for salt, vinegar and pepper. Scatter the remaining basil on top and serve.
Tips
- Use sturdy day-old bread with a thick crust. If your bread is fresh, tear it up and dry it in a 150°C (300°F) oven for 10 to 15 minutes.
- Add capers or olives for a savory edge, or a handful of rocket for a peppery note.
Questions and answers
Can I make panzanella ahead of time?
It improves for about an hour as the bread soaks up the juices. After 2 hours it turns soggy, so assemble it no more than 2 hours before serving and keep it at room temperature.
What bread is best for panzanella?
A sturdy, coarse-crumbed loaf such as a country loaf or ciabatta, at least a day old. Soft sandwich bread falls apart and makes the salad mushy.
Should the bread be wet or dry?
The bread should be soft on the outside and slightly chewy in the center. It gets its moisture from the tomato juice and dressing, so no extra water is needed.
How long does it take to make Panzanella (Tuscan Bread and Tomato Salad)?
About 20 min in total: 20 min of preparation and 0 min of cooking.
How many calories are in Panzanella (Tuscan Bread and Tomato Salad)?
About 395 kcal per serving, with 9 g of protein, 49 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 49 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
