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

September 15, 2022 by Marilena Leavitt 4 Comments

end of summer panzanellaThis 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  

Ingredients for panzanella

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 toasted bread for panzanella
  2. Quarter the tomatoes, sprinkle them with some salt, and allow them to sit in a colander set over a bowl tomatoes for panzanella
  3. Make the vinaigrette in a deep bowl and add the toasted bread, marinated onions, and sliced cucumber panzanella ingredients
  4. Add the tomatoes, the mozzarella, and basil then toss gently Panzanella

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:

greek panzanella salad - sq

Panzanella Salad on Skewers:

Panzanella salad skewers

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Filed Under: Italian, Other, Salads Tagged With: bread and tomato salad, italian summer salads, italian tomato and bread salad, mediterranean, panzanella, Panzanella salad

Previous Post: « The Best Sicilian Caponata
Next Post: Farewell to Summer Recipes ( and hello to Fall Cooking Classes) »

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  1. Burrata and Tomato Salad with Garlic Toasts - Marilena's Kitchen says:
    October 5, 2023 at 11:57 PM

    […] same time. If you would like to revisit the classic Italian panzanella recipe, you can check it out here!  Both recipes are delicious and perfect for a light meal, while we still have access to sweet, […]

    Reply
  2. 24 Summer Salad Recipes - Tasty Cooking Aroma says:
    May 29, 2024 at 1:08 PM

    […] Summer Panzanella Salad […]

    Reply
  3. Crisp Spring Salad with a Refreshing Yogurt Dressing - Marilena's Kitchen says:
    May 30, 2024 at 11:41 PM

    […] Each vegetable in this salad is at its very best at this time of the year; bright, crispy, tender – a great combination of flavors, colors and textures.  It all comes together with a refreshing yogurt dressing, but you could also toss it with a simple vinaigrette, like this one. […]

    Reply
  4. Easy Back-to-School Meal Ideas - Marilena's Kitchen says:
    September 5, 2024 at 11:45 PM

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

    Reply

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