Panzanella – Tuscan Bread Salad
My Panzanella Bread Salad recipe, made with ripe tomatoes, basil, parmesan, and garlicky toasted bread is a summer winner. Make a big batch for your next outdoor lunch or picnic, this always disappears in a flash.
Panzanella is proof that simple food can be the most satisfying. Made with deep summer-ripe tomatoes, garlicky toasted bread, handfuls of fragrant basil, parmesan, and good olive oil, this salad is the star of the show.
My version skips the traditional soggy bread (also good, but I LOVE a bit of crunch) in favour of toasting it with garlic and oil, so every bite has the perfect mix of crunch and juicy tomatoes.
TABLE OF CONTENTS
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Why This Tuscan Panzanella Bread Salad Works
- It’s packed with bold, fresh flavours: ripe, juicy tomatoes, fragrant basil, sharp and salty parmesan lead the way, and everything just melds together.
- The best texture: I know that there will be Italians everywhere horrified at the change from the traditional, much wetter bread, but truly, keeping the bread crunchy really makes it feel like a meal.
- It’s totally flexible (yay): I love a recipe that you can chop and change to suit what’s in the kitchen. For example, you can switch the salami for anchovies, capers, or keep it vegetarian.
- Perfect for picnics: And trust me, it always gets eaten first! Keep the ingredients prepped but in separate containers, and then show off by tossing it all together in the great outdoors.
Ingredients
To make my Panzanella Salad, you’ll need the following main ingredients:
- Tomatoes: The riper and juicier the better! They’re the backbone of panzanella, so this is best made when tomatoes are at their peak.. Big, meaty varieties like beefsteak or heirloom work well, but cherry tomatoes are reliable all year round.
- Bread: This is not the recipe for soft sandwich bread. You need a sturdier loaf like ciabatta, baguette or nice sourdough that will hold up once dressed. One or two day-old is ideal, but fresh bread will work too as long as it gets a nice toasing in the oven.
- Fresh Basil: What is an Italian summer recipe without plenty of basil? Go heavy on the leaves and tear them by hand so they bruise and release their fragrance. BUDGET TIP: If you aren’t growing your own basil, mix the leaves with a handful of chopped parsley or rocket to stretch it further.
- Parmesan Cheese: Shaved over the top of the salad just before serving. Use a decent wedge and a vegetable peeler for the best ribbons.
- Salami: I like to fry off the salami with a little rosemary to make it lovely and crisp. You can skip it for a vegetarian version. (Don’t forget that Parmesan cheese is not vegetarian).
- Olive Oil: Use the good stuff! it’s the main dressing ingredient. I prefer mellow, fruity oils so the tomatoes don’t get overwhelmed.
- Red Onion: Thinly sliced for a bit of bite. If you’re not usually a fan of raw onion, soak the slices in vinegar for 10 minutes before adding to the salad, it takes a lot of the heat away by lightly pickling them.
- Rosemary: SOOO good in this salad! Use fresh rosemary for the most flavour, or a mixture of dried rosemary and basil.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Frequently Asked Questions
Do I need stale bread for panzanella?
No, not at all – though it’s a great way to use up leftover loaves.. Fresh bread works, but choose something sturdy like ciabatta or focaccia so it stays crisp.
What’s the best olive oil for Tuscan bread salad?
Pick one you like the taste of. Mellow oils let the tomatoes shine, while stronger oils bring a grassier note. It’s quite a dominant flavour here, so use something nice!
Can I make panzanella ahead of time?
Yes, but serve within 24 hours to keep the bread from going too soft. I prefer to keep the ingredients separate and assemble shortly before eating.
Is this salad vegetarian?
It can be! Leave out the salami and use a vegetarian cheese similar to Parmesan.
FREQUENTLY ASKED QUESTIONS
Do I really have to use stale bread to make panzanella?
No, it’s just a useful way of using up stale bread, as the bread is toasted in this recipe you can use fresh bread. Go for something sturdy, such as ciabatta so it can hold up to all the dressing and tomato juice.
Do I need a special olive oil to make panzanella?
As this recipe uses plenty, make sure you use an olive oil that you like the flavour of. I prefer milder, mellower olive oils rather than a very herby, grassy extra virgin oil as I find it overpowers the flavour of the tomatoes, but use what you like and enjoy.
Can I make panzanella salad in advance?
Yes, but no more than 24 hours. It will obviously start to get soggier over time.
I am vegetarian! Can I make this salad meat-free?
Absolutely! Simply leave out the salami.
more summery Italian recipes
If the sun is shining where you are and you fancy some more delicious Italian inspired recipes, why not try my Italian Sausage Stuffed Zucchini Boats, or my Italian Eggplant Involtini? How about a Caprese Pasta Salad? For dessert, you can’t go past a lemon and white chocolate Torta Caprese al Limone!
This recipe was given to me years ago by my Aunt Peggi, who is a kitchen whizz, keen cook (and excellent pizza maker). Trust me, this salad that tastes like a sunny Italian afternoon, and while it is a meal in and of itself, it is an absolute cracker to serve as part of a bigger Italian style feast, with meats, fish and other summer goodies.
Tuscan Panzanella Bread Salad
My Panzanella Bread Salad recipe, made with ripe tomatoes, basil, parmesan, and garlicky toasted bread is a summer winner. Make a big batch for your next outdoor lunch or picnic, this always disappears in a flash.
Ingredients
for the salad:
- 500 g ripe, juicy tomatoes
- 1 tsp sea salt
- 300 g day-old baguette, ciabatta, or similar
- 4 tbsp olive oil
- 1 clove garlic, crushed
- 100 g spicy Italian salami (or chorizo)
- 2 sprigs fresh rosemary
- 1 large red onion
- 1 large bunch fresh basil
for the dressing:
- 2 tbsp red wine vinegar
- 1 tsp mustard
- 1 tsp white sugar
- 100 ml 3½ fl oz olive oil
- Sea salt and black pepper
To serve:
- Plenty of shaved Parmesan cheese
Instructions
- HEAT THE OVEN: to 220°C / 425°F / Gas 7. Line a tray with baking paper.
- CHOP TOMATOES: Cut into bite-sized pieces, place in a colander over a bowl, sprinkle with sea salt, and let drain 10–15 minutes, stirring occasionally.500 g ripe, juicy tomatoes, 1 tsp sea salt
- TOAST BREAD: Tear or cut bread into cubes, place on the tray. Mix olive oil and crushed garlic, drizzle over bread, toss well, and bake 8–10 minutes until golden and aromatic. If your bread really soaked up the olive oil, drizzle over a little extra before it goes in the oven.300 g day-old baguette, ciabatta, or similar, 4 tbsp olive oil, 1 clove garlic
- COOK SALAMI: Slice thickly, fry with rosemary leaves in a little oil for 2–3 minutes until crisp. Drain on paper towel.100 g spicy Italian salami (or chorizo), 2 sprigs fresh rosemary
- PREP VEG: Peel, halve, and finely slice onion. Tear basil leaves in half.1 large red onion, 1 large bunch fresh basil
- MAKE DRESSING: Whisk tomato juices, vinegar, mustard, and sugar. Slowly whisk in olive oil. Season, keeping salt light as salami is already salty.2 tbsp red wine vinegar, 1 tsp mustard, 1 tsp white sugar, 100 ml 3½ fl oz olive oil, Sea salt and black pepper
- ASSEMBLE: Toss bread, tomatoes, salami, and onion with dressing. Rest 10 minutes, toss again, then scatter basil and parmesan before serving.Plenty of shaved Parmesan cheese
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Nutrition
Serving: 1plate | Calories: 611kcal | Carbohydrates: 44g | Protein: 12g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 16mg | Sodium: 980mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1132IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg
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About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
