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A bowl of Panzanella salad

Panzanella Salad (Tuscan Tomato and Bread Salad)

Byron
Panzanella Salad is a classic Tuscan tomato and bread salad that embraces bold flavors and refreshing textures all in one salad. The fresh and seasonal ingredients reflect warm summer days where something refreshing is in order, and this is achieved with the use of plenty of fresh herbs such as oregano and basil.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Course Main Course, Salad, Side Dish, Vegan, vegetarian
Cuisine italy, Mediterranean
Servings 4 Main
Calories 186 kcal

Equipment

  • large glass bowl
  • Salad Serving spoons
  • Large baking sheet
  • Parchment paper
  • Chef Knife
  • Bread knife
  • Wooden Cutting Board

Ingredients
  

  • 1½ cups whole grain or sprouted bread cubed and lightly toasted (about 100g)
  • 14 oz. 400g ripe tomatoes, diced
  • ½ English cucumber seeds removed, cut into half-moons
  • ½ small red onion thinly sliced
  • 1 clove garlic minced
  • 1 tbsp capers rinsed
  • 1 small handful fresh basil chopped
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and pepper to taste

Instructions
 

Step 1 - Cut and Toast Bread

  • Note: Traditional recipes use day-old (stale) bread.
  • Preheat oven grill to 200°C / 400 °F
  • Cut bread into bite-sized cubes
    1½ cups whole grain or sprouted bread
  • Add cubed bread to a lined baking sheet and bake for 1-2 minutes or until toasted (Bread should be golden brown, but not black).
  • Remove from the oven and set aside for use later.

Step 2 - Prepare Salad

  • Prepare all veg ingredients as noted above.
  • Add the tomatoes, cucumber, and red onion to a large bowl.
    14 oz. 400g ripe tomatoes, diced, ½ English cucumber, ½ small red onion
  • Add the crushed garlic, toasted bread, capers, and around half of the fresh chopped basil with a splash of red wine vinegar, some olive oil, and salt.
    1 clove garlic, 1 tbsp capers, 1 small handful fresh basil, 1 tbsp Red Wine Vinegar, 1 tbsp Extra Virgin Olive Oil
  • Give everything a gentle mix and test the flavor.
  • Add more oil or salt if required.
    Salt and pepper to taste

Step 3 - Serve

  • Plate salad onto individual bowls and garnish with the remaining fresh basil leaves.
  • Optional: add a few shavings of Parmesan cheese for some extra flavor.

Video

Notes

Cooking tips: 

Use it or lose it
Stale bread is traditionally used to make Panzanella Salad. For best results, cut some fresh bread into 1-inch-thick pieces, then leave it out (uncovered) overnight. By morning, the bread will have sufficiently hardened and be easier to cut into small cubes. 
Toasting the bread
As an optional step, I like to lightly toast the bread under the broiler/grill until it starts to char slightly. It gives the bread more color and flavor.
Reduce onion sharpness
Red onions can be very sharp in flavor. To reduce the sharpness, once the red onion is sliced, add it to a bowl of iced water for 5 minutes. Then, remove the onion and pat dry. 
 
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