Panzanella

Panzanella

Panzanella is a rustic Tuscan bread salad that turns stale bread and ripe tomatoes into a bright, thrifty dish. The bread soaks up tomato juices, olive oil, and vinegar while the tomatoes, onion, and basil stay fresh and aromatic.

Prep

20 min

Total

20 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (9 oz) stale rustic bread, such as ciabatta or pane toscano, crusts left on; ideally 1–2 days old
• •700 g (1½ lb) ripe tomatoes, mixed varieties are fine; the juicier the better
• •1 small red onion, about 100 g / 3½ oz
• •1 small cucumber, optional, about 150 g / 5½ oz
• •1 handful fresh basil leaves, about 15 g / ½ oz
• •60 ml (¼ cup) extra-virgin olive oil, plus more for drizzling
• •30 ml (2 tbsp) red wine vinegar, or white wine vinegar
• •1 tsp fine sea salt, plus more to taste
• •0.5 tsp (½ tsp) black pepper, freshly ground

Steps

1. 1 If the bread is very hard, briefly moisten it: sprinkle or quickly dip the slices in cold water, then squeeze gently so the crumb is damp but not soggy. If the bread is only a day old and still has some give, skip this and let the tomato juices do the work.
2. 2 Tear or cut the bread into rough 3–4 cm (1–1½ inch) pieces. Spread them on a tray to dry slightly while you prepare the vegetables.
3. 3 Cut the tomatoes into bite-sized wedges or chunks, saving all juices. Put them in a large bowl and sprinkle with the 1 tsp salt. Toss and leave for 10 minutes so they release their juices.
4. 4 Thinly slice the red onion. If you want a milder flavour, soak the slices in cold water for 10 minutes, then drain well. If using cucumber, peel it if the skin is thick, halve lengthwise, scoop out the watery seeds with a spoon, and slice into half-moons.
5. 5 Add the bread, onion, and cucumber (if using) to the tomatoes and their juices. Pour over the 60 ml (¼ cup) olive oil and 30 ml (2 tbsp) vinegar. Toss thoroughly so every piece of bread starts to soak.
6. 6 Tear the basil leaves by hand and fold them through, keeping a few for the top. Season with the ½ tsp pepper and more salt if needed.
7. 7 Let the salad rest at room temperature for 20–30 minutes, tossing once or twice. The bread should be softened but still slightly chewy; if it is still dry after resting, add a splash of water or extra tomato juice. If it becomes too wet, add a few more bread pieces.
8. 8 Taste and adjust salt, pepper, oil, and vinegar. Finish with a drizzle of olive oil and the reserved basil. Serve at room temperature; panzanella is not served ice-cold.