Panzanella

Ingredients

• 2 slicesstale sourdough bread
• 2beefsteak tomatoes (cuore di bue)
• ½cucumber
• 1fresh red onion
• 60 ml (4 tablespoons)olive oil
• 30 ml (2 tablespoons)balsamic vinegar
• to tastesalt and black pepper
• to tastefresh basil leaves

Instructions

1. 1

   Cut the bread

   Cut the stale sourdough into slices, then into cubes about 1 cm across. Put the cubes in a salad bowl.

2. 2

   Prepare tomatoes

   Rinse and dry the tomatoes, halve them and remove the stalks.

3. 3

   Dice tomatoes

   Slice the tomatoes, cut them into cubes and add them to the bread in the bowl.

4. 4

   Cut cucumber

   Peel the cucumber half and dice it to roughly the same size as the tomatoes. Add it to the bowl.

5. 5

   Slice onion

   Peel and finely slice the red onion, then add it to the salad.

6. 6

   Dress the salad

   Season with salt and pepper, add the olive oil and then the balsamic vinegar. Mix well.

7. 7

   Chill briefly

   Cover the bowl and refrigerate for no more than 30 minutes.

8. 8

   Add basil

   Serve well chilled with a few basil leaves.

What is panzanella?

Panzanella is a bread salad associated with Tuscany and central Italy, traditionally made to use up stale bread alongside seasonal vegetables. This version pairs sourdough with tomatoes, cucumber and red onion.

Ripe tomatoes release juices that mingle with the oil and vinegar, giving the bread plenty of flavour. A brief chill lets the ingredients come together while keeping the cubes from turning completely soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 8g protein, 48g carbs, 22g fat.

The bread supplies most of the carbohydrates, while olive oil is the main source of fat. Tomatoes, cucumber and onion add fibre and some carbohydrate, but this salad is relatively modest in protein; serve it with beans or another protein-rich side to make the plate more balanced.

Choose bread that can hold its shape

Stale bread: dry sourdough absorbs the dressing and tomato juices better than fresh, soft bread. Cut it into even cubes of about 1 cm so it softens at a similar rate.

Let ripe tomatoes do the work

Tomatoes: beefsteak tomatoes are juicy and substantial, so they contribute both flavour and moisture. Remove the stalks and cut the tomatoes to roughly match the bread cubes.

Cucumber: peeling it gives the salad a softer texture, while similarly sized pieces make each forkful easy to eat.

Balance the dressing

Oil first: olive oil gives the salad richness and helps carry the tomato flavour. Add the balsamic vinegar after the oil, as directed, then mix so the bread and vegetables are evenly coated.

Seasoning: salt and pepper sharpen the sweet, ripe vegetables. Start modestly, mix, then taste before serving.

Keep the texture in mind

The bread should become pleasantly moist but still have some body. The recipe calls for a maximum 30-minute chill, so avoid leaving it much longer if you want distinct bread cubes.

If the tomatoes are particularly juicy, mix gently so the bread soaks up their liquid without breaking apart.

Serve it cold and fresh

Basil: add a few fresh leaves just before serving for a fragrant finish. The salad is best served well chilled, after its short rest in the fridge.

For a fuller meal, pair it with grilled vegetables, a simple omelette or a source of protein such as beans.

Recipe notes & tips

• Use genuinely stale, firm bread so it absorbs the dressing without collapsing.
• Cut the bread and vegetables into similarly sized pieces for an even mix.
• Choose ripe tomatoes, as their juices help dress the bread.
• Add the basil just before serving to keep its leaves fresh.
• Keep the chilling time to 30 minutes or less for a firmer texture.

Variations

• Add capers: stir in a small spoonful for a briny note.
• Use red wine vinegar: swap it for balsamic if you prefer a sharper dressing.
• Add olives: fold in sliced black or green olives before chilling.
• Include peppers: add diced sweet pepper for extra crunch.
• Make it more filling: serve with drained cannellini beans.

Common mistakes to avoid

• Using fresh soft bread: it can turn soggy quickly; choose stale sourdough.
• Cutting uneven pieces: they soften at different rates; aim for roughly 1 cm cubes.
• Chilling too long: the bread may lose its texture; keep the rest to 30 minutes maximum.
• Adding basil too early: it can wilt; scatter it over the salad just before serving.
• Overmixing: the tomatoes and bread can break down; fold the salad together gently.

How to store

This salad is best eaten shortly after its 30-minute chill, as the bread continues to soften. If needed, cover and refrigerate leftovers and eat within a day; serve cold rather than reheating.

Frequently asked questions