Panzanella Toscana

Ingredients

• 130 gciabatta or baguette, sliced or torn into large cubes
• 1 teaspooncrushed garlic
• 2 tablespoonsolive oil
• 300 gtomatoes, such as cherry, Roma or heirloom
• ½ teaspoonsalt
• 60 groasted pepper, usually jarred and preserved in oil
• 60 gcucumber, sliced
• 50 gshallots, thinly sliced
• 3 tablespoons (about 7 g)chopped basil
• 2 tablespoonsextra-virgin olive oil
• 1 teaspooncrushed garlic
• 1 tablespoonred wine vinegar
• ½ teaspoonsugar
• 1 ballmozzarella, torn into chunks
• A fewParmesan shavings
• To tasterocket leaves
• To tasteblack pepper
• To tastechopped nuts

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (392°F/gas mark 6) and line a baking sheet with foil.

2. 2

   Prepare the bread

   Put the bread cubes in a bowl. Mix the olive oil with the garlic, drizzle it over the bread and toss until the pieces are coated.

3. 3

   Toast the bread

   Spread the bread over the lined tray and bake for 15 minutes, turning the cubes halfway through. Watch closely: they should be crisp and light golden, not too dark.

4. 4

   Salt the tomatoes

   Slice the tomatoes, halving small cherry or Roma ones. Put them in a colander, sprinkle with the salt and mix; leave for about 30 minutes so a little juice drains away and their flavour concentrates.

5. 5

   Prepare the vegetables

   Slice the roasted pepper, cucumber and shallots to your preferred size, then chop the basil.

6. 6

   Combine the salad

   Put the tomatoes, roasted pepper, cucumber, shallots, basil and toasted bread in a large salad bowl.

7. 7

   Mix the dressing

   Stir together the extra-virgin olive oil, garlic, red wine vinegar and sugar. Pour it over the salad and toss to coat.

8. 8

   Finish and serve

   Add torn mozzarella and Parmesan shavings. Scatter over rocket, black pepper or chopped nuts.

What is Panzanella Toscana?

Panzanella is a Tuscan bread salad, traditionally made to use bread alongside the region’s ripe summer vegetables. This version keeps the classic tomato-and-bread pairing and adds cucumber, roasted pepper, shallots and basil.

Toasted bread gives it a crisp, golden bite, while salted tomatoes and a tangy dressing bring moisture and brightness. Mozzarella and Parmesan make the finish more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 3g protein, 15g carbs, 10g fat.

The bread supplies most of the carbohydrates, while the olive oils contribute much of the fat. Mozzarella and Parmesan add protein as well as fat; serve a portion with extra vegetables or a lean protein if you want a more balanced plate.

The bread makes the texture

Bread choice: Ciabatta or baguette both work well when cut or torn into large cubes. Slightly firm bread is easier to coat and toast without becoming fragile.

Toasting: Toss each piece thoroughly with the garlic oil, then spread the cubes across the tray. Turning them halfway helps them colour evenly; take them out when crisp and only lightly golden.

Give the tomatoes time

Salting: The recipe calls for leaving the salted tomatoes in a colander for about 30 minutes. This draws off some juice and concentrates their flavour, though it means the preparation takes longer than the stated 20-minute total time.

Cutting: Halve small tomatoes and slice larger ones. Keeping the pieces fairly generous helps them hold their shape when tossed with the bread.

Balance the dressing

Oil and vinegar: Extra-virgin olive oil gives the dressing richness, while red wine vinegar cuts through it. Sugar rounds off the sharpness, and the second measure of garlic adds a fresh savoury note.

Tossing: Dress the salad shortly before serving so the bread picks up some tomato juices without losing all its crispness.

A fresh, colourful mix

Vegetables: Slice the cucumber and shallots to a similar size so they are easy to eat with the bread. Roasted pepper adds a softer, sweet note alongside the fresh vegetables.

Basil: Chop it shortly before combining the salad for a fragrant finish. Toss gently once it is added to avoid bruising the leaves too much.

Finish with cheese and crunch

Cheese: Tear the mozzarella into bite-sized pieces and scatter Parmesan shavings over the top. Adding them at the end keeps the cheese visible and distinct.

Garnish: Rocket, black pepper or chopped nuts are listed as finishing options. Add the amount you like just before serving.

When to serve it

This salad works as a light main course or as a side alongside grilled vegetables or a simple protein. Serve it soon after dressing, while the bread still has some crisp edges.

If preparing ahead, keep the toasted bread separate from the dressed vegetables and combine them close to mealtime.

Recipe notes & tips

• Cut the bread into similarly sized cubes so they toast at about the same rate.
• Spread the bread out on the tray rather than piling it up.
• Keep an eye on the bread near the end of its 15-minute bake, as the goal is light golden colour.
• Let the salted tomatoes drain in a colander for the full 30 minutes if time allows.
• Toss the salad with its dressing just before serving to retain more crunch.
• Tear the mozzarella by hand into pieces that are easy to pick up with the vegetables.

Variations

• Use sourdough: Swap it for the ciabatta or baguette and toast the cubes in the same way.
• Choose seasonal tomatoes: Use whichever ripe tomatoes are available, slicing larger ones into manageable pieces.
• Add extra herbs: Increase the basil for a more pronounced fresh, aromatic flavour.
• Make it nut-free: Leave out the chopped nuts and finish with rocket and black pepper instead.
• Serve with extra vegetables: Add a side of grilled vegetables to make the meal more substantial.

Common mistakes to avoid

• Crowded tray: The bread may toast unevenly; spread it out in a single layer.
• Over-toasted bread: It can become too dark and hard; check it as it bakes and remove it when light golden.
• Skipping the tomato drain: The salad may release more liquid; leave salted tomatoes in a colander for about 30 minutes.
• Dressing too early: The bread can lose its crispness; toss the salad shortly before serving.
• Rough tossing: The tomato and mozzarella can break up; fold the ingredients together gently.

How to store

Store leftovers in a covered container in the fridge and eat within 1 day; the bread will soften as it sits. This salad is best served cold or at room temperature, and reheating is not recommended.

Frequently asked questions