If you’re craving a fresh, flavorful dish that perfectly captures the essence of summer, look no further than this Panzanella: Tuscan Tomato and Bread Salad Recipe. It’s a vibrant celebration of juicy tomatoes, crunchy bread, and herbaceous basil all tossed together in a zingy dressing that’s utterly irresistible. This salad is not just a side dish; it’s a full-on experience of authentic Italian simplicity that brings a burst of sunshine to your table with every bite.
Ingredients You’ll Need
This Panzanella really shines because of its simplicity—just a handful of fresh, high-quality ingredients that come together beautifully to create a dish bursting with texture, color, and flavor. Each element plays a crucial role, from the toasted bread adding crunch to the bright vegetables and aromatic basil completing this classic Tuscan flavor profile.
- Bread: 1/2 regular-sized baguette or 1 small baguette (preferably ciabatta) for that perfect rustic chew and crunch.
- Olive oil: 2 tablespoons for toasting the bread and an additional 1/4 cup for the dressing to impart richness and smoothness.
- Garlic powder: 1/2 teaspoon to infuse the bread with subtle garlic flavor before baking.
- Salt & pepper: To taste, enhancing all of the freshness and seasoning throughout.
- Red wine vinegar: 1 teaspoon to give the salad a tangy kick that balances the sweetness of the tomatoes.
- Dijon mustard: 1 teaspoon, adding depth and a slight spicy edge to the dressing.
- Italian seasoning: Just a dash to bring an extra layer of herby goodness.
- Garlic clove: 1 minced, for a fresh punch that livens up the dressing.
- Tomatoes: 12 ounces of assorted kinds, cut into bite-size pieces for juicy bursts of flavor.
- English cucumber: 1/2 diced, adding crispness and freshness.
- Bell pepper: 1 (orange recommended) diced, contributing sweetness and vibrant color.
- Red onion: Chopped to taste (start with about 1/4 medium onion) for a mild sharpness.
- Capers: 1 tablespoon for a briny pop that contrasts beautifully with the other ingredients.
- Fresh basil: A handful, chopped, to infuse the salad with that unmistakable herbaceous aroma.
- Parmesan: Shaved, to taste (optional) for a salty, nutty finishing touch.
How to Make Panzanella: Tuscan Tomato and Bread Salad Recipe
Step 1: Toast the Bread
Preheat your oven to 350°F. Cut the bread into 1-inch cubes and place them on a baking sheet. Toss the cubes with 2 tablespoons of olive oil and garlic powder to ensure each piece is lightly coated before baking. Toasting the bread until golden and crunchy creates the essential crouton texture that soaks up all those delicious juices later.
Step 2: Prepare the Dressing
While the bread is toasting, add the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, and salt & pepper into a jar. Shake it vigorously. This simple, vibrant dressing is what ties the whole Panzanella salad together, bringing a harmonious tang and herbaceous depth that complements the fresh vegetables perfectly.
Step 3: Chop the Vegetables
Meanwhile, chop the tomatoes into bite-sized pieces, dice the cucumber and bell pepper, and finely chop the red onion and basil. Preparing these fresh and colorful ingredients while the bread crisps up keeps the process smooth and efficient.
Step 4: Combine and Toss
Once the croutons have baked for 15-20 minutes and cooled for about 5 minutes, toss them in a large bowl with the tomatoes, cucumber, bell pepper, red onion, capers, and basil. Shake the dressing again before drizzling it over the salad and carefully toss everything together. The toasted bread starts to absorb the juice and dressing, which is such a magical part of this dish.
Step 5: Let it Rest
Allow the salad to sit for 30 minutes at room temperature. This resting period lets the flavors meld beautifully as the bread softens slightly but still retains some crunch. The tomato juices combine with the dressing creating a luscious, flavorful base that truly elevates this salad.
How to Serve Panzanella: Tuscan Tomato and Bread Salad Recipe
Garnishes
A generous sprinkle of shaved Parmesan cheese on top adds a luxurious, salty finish. Fresh basil leaves scattered for extra herbal fragrance and a light drizzle of good quality olive oil just before serving can make your Panzanella look and taste even more spectacular.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or steak, seafood such as seared salmon, or even a light pasta dish. It’s also delicious on its own as a refreshing lunch or a tasty appetizer at a picnic or barbecue.
Creative Ways to Present
For an extra special touch, serve Panzanella in individual glass jars or small bowls for a casual yet charming presentation. You could also layer it in a transparent trifle bowl to showcase the vibrant colors, making it look as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The salad will continue to soak up juices, so the bread might soften further, turning into a more stew-like texture which is still delicious but different from fresh.
Freezing
This salad does not freeze well due to its fresh vegetables and bread texture. For the best experience, enjoy Panzanella fresh or within one to two days of making it.
Reheating
Since this is a cold salad, reheating is not necessary. If you prefer it slightly warmed, you can gently microwave the salad without the dressing and add the dressing after warming.
FAQs
Can I use other types of bread for Panzanella?
Absolutely! While ciabatta or baguette gives that classic chewy texture, you can try sourdough, rustic country loaf, or any crusty bread you have on hand. Avoid very soft sandwich bread as it won’t hold up well.
Is Panzanella suitable for vegans?
Yes, this Panzanella: Tuscan Tomato and Bread Salad Recipe is naturally vegan if you skip the optional Parmesan cheese. The rest of the ingredients are plant-based and full of flavor.
How long should the salad sit before serving?
Letting the salad rest for about 30 minutes at room temperature is ideal. This allows the bread to soak up the dressing and tomato juices, creating that perfect balance of textures and flavors.
Can I add other vegetables to this salad?
Of course! Feel free to add olives, radishes, or even some thinly sliced fennel for an extra crunch. Just keep the balance of fresh and juicy ingredients in mind.
What if I don’t have red wine vinegar?
You can substitute it with white wine vinegar or even a mild balsamic vinegar. The goal is to add acidity and brightness, so feel free to experiment with what you have.
Final Thoughts
This Panzanella: Tuscan Tomato and Bread Salad Recipe is one of those dishes that feels like a warm hug from a sunny Italian kitchen. It’s fresh, easy, and endlessly versatile, making it perfect for casual lunches, impressive dinner parties, or that summer grill-out. Dive in, let the vibrant ingredients sing together, and enjoy a taste of Tuscany right at your table!
Print
Panzanella: Tuscan Tomato and Bread Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including 30 minutes resting time)
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Panzanella is a vibrant Tuscan tomato and bread salad that combines crispy homemade croutons with fresh tomatoes, cucumber, bell pepper, and a tangy vinaigrette. This refreshing salad is perfect for summer and highlights rustic Italian flavors with basil, capers, and optional Parmesan shavings.
Ingredients
Bread and Croutons
- 1/2 regular-sized baguette or 1 small baguette (preferably ciabatta)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Dressing
- 1/4 cup olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Dash of Italian seasoning
- 1 clove garlic, minced
- Salt & pepper to taste
Salad Vegetables and Toppings
- 12 ounces assorted tomatoes, cut into bite-size pieces
- 1/2 English cucumber, diced
- 1 bell pepper (orange preferred), diced
- Red onion, chopped to taste (start with 1/4 medium onion)
- 1 tablespoon capers
- Handful fresh basil, chopped
- Parmesan, shaved to taste (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread croutons.
- Prepare and Bake Croutons: Cut the baguette into 1-inch pieces. Toss them on a baking sheet with 2 tablespoons olive oil, garlic powder, salt, and pepper. Bake for 15-20 minutes until crispy and golden.
- Make the Dressing: While the bread bakes, combine 1/4 cup olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper in a jar. Shake well to emulsify and set aside.
- Prep the Vegetables: Chop the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and fresh basil.
- Combine Salad Ingredients: After the croutons cool for about 5 minutes, toss them with the tomatoes, cucumber, bell pepper, red onion, capers, basil, and the dressing (remember to shake dressing before adding).
- Let Salad Rest: Allow the salad to sit for 30 minutes at room temperature to let the bread absorb the flavorful dressing and tomato juices, enhancing the taste and texture.
Notes
- Using stale or day-old bread for the croutons is ideal as it absorbs the dressing better without becoming soggy.
- The salad benefits from resting, but you can serve it sooner if desired.
- Parmesan is optional; omit to keep the dish vegetarian.
- You can customize the vegetables based on seasonality or preference.
- This salad is best served fresh but can be refrigerated for a few hours.
