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Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe

By Serious Eats

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe

Prep:30minCook:15min

Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.

Updated at: Sun, 25 Jun 2023 02:17:45 GMT

Nutrition balance score

Good

Glycemic Index

64

Moderate

Glycemic Load

21

High

Nutrition per serving

Calories376 kcal (19%)

Total Fat24.6 g (35%)

Carbs33.6 g (13%)

Sugars5.8 g (6%)

Protein6.7 g (13%)

Sodium769.9 mg (38%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2.5 poundstomatoes

mixed, ripe, cut into bite-size pieces

plus more for seasoning, use half as much if using table salt

0.75 poundciabatta bread

or rustic sourdough, cut into 1 1/2-inch cubes

150mlextra-virgin olive oil

2 clovesgarlic

½ teaspoondijon mustard

2 tablespoonswhite wine vinegar

or red wine vinegar

freshly ground black pepper

½ cupbasil leaves

packed, roughly chopped

Instructions

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Notes

6 liked

2 disliked

Easy

Fresh

Go-to

Makes leftovers

Moist

Elizabeth Burnette· last year

Makes leftovers

I had never heard of Panzanella Salad until this popped up on my feed. Soooo good! The only things I did differently were: -I use a take-and-bake french baguette because the store was out of ciabatta -I added some fresh parsley because my plant needed some serious pruning and I didn’t want to waste the leaves. I can’t wait to make this in the summer when my plant will be producing tomatoes. If this is good with under-ripe store bought tomatoes, I can only imagine how tasty it will be when they are fresh off the vine!

I had never heard of Panzanella Salad until this popped up on my feed. Soooo good!

The only things I did differently were:
-I use a take-and-bake french baguette because the store was out of ciabatta
-I added some fresh parsley because my plant needed some serious pruning and I didn’t want to waste the leaves.

I can’t wait to make this in the summer when my plant will be producing tomatoes. If this is good with under-ripe store bought tomatoes, I can only imagine how tasty it will be when they are fresh off the vine!