Perfectly ripe tomatoes, hearty Italian bread, and a tangy vinaigrette make this easy panzanella salad! Drying and toasting the bread with a little olive oil in the oven gives you the best texture. Check out more tips on how to make this delicious summer salad recipe!
A classic Tuscan bread salad, panzanella is made of ripe tomatoes, dried Italian bread, and a simple tangy dressing. But for something so simple as bread and tomatoes, panzanella salad is one surprisingly complex and delightful summer dish, and one of my favorite things to make with tomatoes.
As much as tomatoes seem like the star of this salad, my Italian friends will say that panzanella is not another tomato salad with some bread croutons; its a bread salad that can be made with tomatoes or any other vegetables (although I stick with the classic tomatoes in this panzanella recipe).
The idea of bread salads is a familiar thing in different parts of the Mediterranean (if youve had my fattoush salad, you know its another delicious example that gives leftover bread–in this case, pita–a new life). And beyond salads, in Mediterranean cooking, youll find other ways to use up some bread in soups like gazpacho and ribollita, to sweet like sopapillas and endless bread puddings and more.
Salt your tomatoes first
Should you salt your tomatoes first? In this recipe, I highly recommend that you slice and salt your tomatoes before you make the salad. This only takes about 15 minutes or so for the salt to draw out the juices of the tomatoes. This intensifies the flavor of the tomatoes and gives you some delicious liquid to use in making the dressing! And its convenient, since you work on toasting your bread while the tomatoes are sitting in the colander.
A traditional panzanella recipe will call for the simplest of dressings made of good extra virgin olive oil and red wine vinegar. The dressing in this salad is kicked up a couple of notches with the addition of fresh garlic, thyme, and a small squeeze of Dijon mustard. And dont forget, use the tomato juice you created from salting the tomatoes.
Dry and toast your bread for panzanella!
The best bread for this salad is a crusty loaf with a dense, chewy center and a good crunchy crust that allows it to sit in the dressing without falling apart and getting too soggy. Try Italian country bread or ciabatta, and if you remember, tear the bread up and allow it to sit uncovered for a few hours or overnight so that it will dry and harden. And before you make the salad, go ahead and toss the bread in some good extra virgin olive oil and toast it in the oven for a few minutes until it crisps in some parts but remains somewhat chewy too.
By drying your bread and toasting it first, it will absorb the delicious dressing and will become soft and delicious without getting too soggy.
Stop Throwing Away Dry Sourdough, it Make’s the Ultimate Panzanella Salad
FAQ
What do you eat panzanella with?
What is panzanella in english?
Should Panzanella be refrigerated?
Don’t refrigerate the salad before serving or the tomatoes will lose their vibrant flavor. The salad is best eaten the same day it’s made. The main ingredients for panzanella are day-old bread and tomatoes. (Image credit: Emma Christensen)
Is Panzanella salad soggy?
It’s definitely not soggy, but nicely chewy. Don’t refrigerate the salad before serving or the tomatoes will lose their vibrant flavor. The salad is best eaten the same day it’s made. The main ingredients for panzanella are day-old bread and tomatoes.
How do you make Panzanella?
The main ingredients for panzanella are day-old bread and tomatoes. (Image credit: Emma Christensen) Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.
Does Panzanella work with bread?
There is a lot of different advice regarding the bread part of panzanella. In my opinion, it works best with one or two day old crusty bread! If your bread is too stale, you might need to do it the traditional way and soak it in water for a few minutes before using it.