End-of-Summer Panzanella Salad (Tuscan Tomato and Bread Salad)

This end-of-summer panzanella salad is a refreshing, rustic, Tuscan dish prepared when tomatoes are at their best, which is often towards the end of summer.

Panzanella, the classic tomato and bread salad, is a dish of the “cucina povera” (or, poor people’s cooking in Italy) and is an example of how to cook seasonally using humble ingredients and still make something delicious!

There are many countries around the Mediterranean which incorporate day-old bread in their salads, soups, and stews to stretch a meal.  In so doing, they add texture and bulk to a simple dish and make it thicker and more substantial!

Essential Ingredients  

In its simplest form, a panzanella salad consists of:

• Super ripe tomatoes
• Stale bread (yes–stale bread. More on this later)
• Good olive oil and red wine vinegar
• A small red onion
• A fresh sprig of basil.

Optional additions:

• The cucumbers are added for crunch and contrasting texture
• The mozzarella, although not a traditional addition, adds a creamy, comforting element to the dish and pairs so well with the sharp vinaigrette.

How to make a delicious end-of-summer panzanella salad in four easy steps

1. Tear the bread into chunks, drizzle with some olive oil, and toast it until golden brown
2. Quarter the tomatoes, sprinkle them with some salt, and allow them to sit in a colander set over a bowl
3. Make the vinaigrette in a deep bowl and add the toasted bread, marinated onions, and sliced cucumber
4. Add the tomatoes, the mozzarella, and basil then toss gently

Tips for the best panzanella salad:

• Bread:  Use only hearty, crusty bread (like a ciabatta or sourdough).  Baguettes are not substantial enough to hold the dressing without disintegrating.  While stale bread is the traditional ingredient, two-day old bread is fine and I personally prefer it to really stale bread.  To enhance its texture further, I always toss it with some olive oil and toast it briefly. The bread will better absorb the wonderful flavors and the juices of the salad and it will become soft and delicious.
• Tomatoes:  Use only ripe, juicy tomatoes.  If you have the time, place the cut tomatoes in a colander set over a bowl and sprinkle lightly with some sea salt.  Allow them to sit for about 10 minutes.  The idea here is that the salt will help remove the juices of the tomatoes, thus concentrate their flavor.  The juices can later be stirred into the vinaigrette, making it even more flavorful!
• Keep this ratio in mind:  Italians do not really measure the ingredients for simple salads like this.  Even when we eyeball the ingredients, however, a good ratio of vegetables to bread to have in mind is 2:1.  In other words, use twice the amount of vegetables to bread.

How to serve the panzanella salad

The combination of flavors of this salad is so refreshing and satisfying and it is perfect for lunch or a light supper.  Serve it on its own, or, with anything Italian, such as a pasta dish, or any grilled meat and fish.  Remember, tomato season is not over yet, so make this delicious salad before these juicy tomatoes are gone!

End-of-Summer Panzanella Salad (Tuscan Tomato & Bread Salad)

End of Summer Panzanella Salad (Tuscan Tomato and Bread Salad)

 

Save Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

A classic Tuscan salad recipe with ripe summer tomatoes, hearty bread and fresh basil!

Author: Marilena Leavitt

Recipe type: Summer Salad

Cuisine: Italian

Serves: 4

Ingredients

• 2 cups two-day-old hearty bread, torn into ½” chunks
• 1 TBSP. extra virgin olive oil
• 1 lb. ripe, juicy tomatoes (I used Campari tomatoes)
• 1 tsp. fine sea salt, divided
• ¼ sm. sweet red onion, thinly sliced
• 2 TBSP. red wine vinegar
• 6 TBSP. extra virgin olive oil
• ¼ freshly ground pepper
• 2 mini, seedless cucumbers, cut into ½" slices(optional)
• ½ fresh mozzarella cheese ball (about 4oz.), torn into chunks (optional)
• --- fresh basil leaves

Instructions

1. Tear the bread into ½" chunks, toss it with one TBSP. olive oil, and toast in a skillet until lightly brown. Remove from the heat to cool.
2. Meanwhile, cut the tomatoes into wedges, (or, quarters if using smaller size tomatoes), and place them into a colander set over a large bowl. Season them with ½ tsp. salt, toss gently and let them sit for 10-15 minutes to draw out the juices. Reserve the tomato juices.
3. Thinly slice the onion and place the slices in a small bowl with the red wine vinegar to macerate for 15 minutes.
4. Slice the cucumbers and set aside.
5. Make the vinaigrette: to the large bowl with the tomato juices, add the sliced onion with the vinegar, stir in the olive oil, and season with the rest of the salt and the freshly ground pepper.
6. Next, add the toasted bread and the cucumbers. Toss briefly, add the tomatoes and mozzarella (if using) and stir to combine. Let sit for about five minutes or so, as the bread absorbs the vinaigrette and softens a bit.
7. Add some small basil leaves and taste the salad. If it seems dry, drizzle some more olive oil and toss gently to mix. Allow it to sit for five minutes and serve.

3.5.3251

A few more panzanella dishes you might like:

Greek Panzanella Salad:

Panzanella Salad on Skewers:

THANK YOU FOR READING AND FOLLOWING ALONG!

If you are not already following my blog, please subscribe to Marilena’s Kitchen to have each new post delivered right to your inbox!