Panzanella

Ingredients

• 8 slicesstale ciabatta, or a similar amount of other rustic bread or sourdough
• 60 ml (4 tbsp)olive oil
• 30 ml (2 tbsp)white wine vinegar
• 6 mediumvery ripe tomatoes, skinned and finely chopped
• 1 thin slicered onion, finely diced
• 5 ml (1 tsp)capers, rinsed and chopped
• 5 leavesbasil, shredded
• to tastesalt and pepper

Instructions

1. 1

   Arrange the bread

   Cut the bread into bite-sized pieces and put them in a serving bowl.

2. 2

   Mix the dressing

   Combine the olive oil, vinegar, tomatoes, onion, capers and basil, then pour the mixture over the bread.

3. 3

   Press the bread

   Use the back of a spoon to press the bread gently into the tomato juices.

4. 4

   Leave to infuse

   Set the bowl aside for 1 hour so the bread can absorb the juices.

5. 5

   Season to taste

   Taste and season with salt and pepper as desired.

What is panzanella?

Panzanella is a Tuscan bread salad traditionally made to use up stale bread, pairing it with ripe tomatoes and a sharp, savoury dressing. This version keeps to that simple idea: the bread absorbs tomato juices, olive oil and vinegar, while onion, capers and basil add contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 9g protein, 53g carbs, 28g fat.

Most of the carbohydrates come from the bread, while the olive oil contributes most of the fat; the bread also provides some protein. For a more balanced plate, serve a portion with a protein-rich accompaniment such as beans or grilled fish.

Choose bread that can soak

Stale bread: Ciabatta, rustic bread or sourdough gives the salad substance and holds together as it takes on the juices. Fresh, soft bread may become mushy more quickly.

Bite-sized pieces: Cut the bread evenly so the dressing reaches it throughout and it is easy to serve.

Let the tomatoes do the work

Ripe tomatoes: Finely chopping very ripe tomatoes releases plenty of juice, which forms the base of the dressing. Skinned tomatoes give the salad a softer texture.

Capers and onion: Rinsing the capers keeps their briny flavour in balance, while finely diced onion distributes its sharpness through the bowl.

Give it time to infuse

Press gently: A light press with the back of a spoon helps the bread meet the tomato juices without crushing it into a paste.

Wait an hour: The resting time lets the bread absorb the dressing. Season after it has rested so you can judge the balance of the finished salad.

Check the texture before serving

The bread should be juicy and softened, but still recognisable as pieces rather than a purée. If it has absorbed the liquid before serving, fold the salad gently to redistribute the juices in the bowl.

Serve it simply

Panzanella works as a light lunch or as a side alongside grilled vegetables, fish or meat. Serve it from the bowl so the tomato dressing can be spooned over each portion.

Recipe notes & tips

• Use bread that is properly stale so it absorbs the dressing without falling apart.
• Chop the tomatoes finely to release their juices into the bowl.
• Rinse the capers before chopping to keep their briny taste from dominating.
• Press the bread lightly rather than mashing it.
• Taste and adjust the salt and pepper after the hour-long rest.

Variations

• Add cucumber: Dice it and fold it through for a cool, crisp addition.
• Use red wine vinegar: Swap it for the white wine vinegar for a deeper sharpness.
• Add olives: Chop a few into the salad for extra savoury, briny notes.
• Include roasted peppers: Add them chopped for a sweeter flavour.
• Make it more filling: Serve with drained white beans folded through the salad.

Common mistakes to avoid

• Using fresh soft bread: It can turn mushy quickly; choose stale bread instead.
• Cutting uneven pieces: Large chunks may stay dry; cut the bread into bite-sized pieces.
• Skipping the rest: The bread needs the hour to absorb the juices; allow the full infusion time.
• Over-pressing the bread: It can collapse into a paste; press gently with the spoon.
• Seasoning too early: The flavours settle as the salad rests; taste again before serving.

How to store

Keep leftovers covered in the fridge and eat them within a day; the bread will continue to soften as it sits. Serve chilled or bring it briefly to room temperature, and avoid reheating.

Frequently asked questions