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–+ servings
A close up of panzanella salad in a bowl.

Tuscan Panzanella Bread Salad

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serves 4

Ingredients

for the salad:

  • 500 g ripe, juicy tomatoes
  • 1 teaspoon sea salt
  • 300 g day-old baguette, ciabatta, or similar
  • 4 tablespoon 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 tablespoon red wine vinegar
  • 1 teaspoon mustard
  • 1 teaspoon white sugar
  • 100 ml 3½ fl oz olive oil
  • Sea salt and black pepper

To serve:

  • Plenty of shaved Parmesan cheese

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Days of Jay logo: white text and fork/knife on a red circle.

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 teaspoon 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 tablespoon 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 tablespoon red wine vinegar, 1 teaspoon mustard, 1 teaspoon 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

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