mohamed shili This Italian tomato and bread salad (Panzanella) is a juicy and fresh recipe, which is made with ripe tomatoes and crusty stale bread. It’s the perfect summer side dish, an easy, no-cook classic ready in about 20 minutes.
Italian tomato and bread salad Ingredients
A simple, classic list for an authentic Tuscan salad.
- 200g stale or part-baked ciabatta bread
- 600g ripe mixed tomatoes, roughly chopped
- A handful of small capers, soaked and drained
- 1 red onion, peeled, halved and very finely sliced
- 1 x 280g jar roasted peppers in olive oil, drained and roughly chopped
- Optional: 8 anchovy fillets in olive oil, drained
- Good-quality red wine vinegar
- Good-quality extra virgin olive oil
- A bunch of fresh basil, leaves picked
- Sea salt and freshly ground black pepper
How To Make Italian tomato and bread salad
A step-by-step guide to this wonderfully simple and rustic salad.
- Prepare the Bread: Tear the ciabatta into large, thumb-sized pieces. If your bread isn’t very stale, you can pop the pieces on a tray in a warm oven for a few minutes to dry them out a little.
- Combine the Ingredients: In a large bowl, place the chopped tomatoes and season them with salt and pepper. Add the capers, finely sliced red onion, chopped roasted peppers, the bread pieces, and the anchovies, if you’re using them.
- Dress the Salad: Use your hands to gently mix and scrunch everything together. This helps the bread to start soaking up the tomato juices. Stir in 2 tablespoons of red wine vinegar and about 6 tablespoons of extra virgin olive oil.
- Finish and Serve: Taste the salad and add more salt, pepper, vinegar, or oil if you think it needs it. Tear in the fresh basil leaves, give everything one last good stir, and serve immediately.
Recipe Tips
For the most authentic and flavorful Panzanella salad.
- What is the best bread for Panzanella? The key is to use a good quality, crusty, stale bread. A day-old (or several days old) ciabatta, sourdough, or rustic country loaf is perfect. The stale bread soaks up the juices and dressing without turning into complete mush.
- How to prevent a soggy salad? It’s all about the bread! Using properly stale, sturdy bread is essential. This salad is also meant to be eaten shortly after it’s made. The bread should be softened by the juices, not swimming in them for hours.
- What tomatoes are best for Panzanella? Use the best, ripest, most flavorful in-season tomatoes you can find. A mix of different colors and varieties, like heirloom tomatoes, not only looks beautiful but also provides a more complex flavor.
- Can I make this ahead of time? This salad is at its best when made and served fresh. If you need to prep ahead, you can chop all the vegetables and keep them in the fridge. Prepare the bread and assemble the salad with the dressing and basil right before serving.
What To Serve With Italian tomato and bread salad
Classic pairings to complete this rustic Italian meal.
This hearty salad is a fantastic summer side dish. It pairs beautifully with:
- Barbecued meats, like grilled chicken or steak
- A simple roast chicken
- Grilled fish
- As a light lunch on its own
How To Store Italian tomato and bread salad
This salad is best enjoyed immediately.
- Best Eaten Fresh: Panzanella is at its peak right after it’s made, when the bread is softened but still has some texture.
- Refrigerate: If you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The bread will become much softer, but the flavors will still be delicious.
Italian tomato and bread salad Nutrition Facts
An estimated guide per serving.
- Calories: 320 kcal
- Carbohydrates: 35 g
- Protein: 8 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Panzanella?
Panzanella is a classic Tuscan u0022cucina poverau0022 (peasant cooking) dish. It’s a chopped salad of soaked stale bread, onions, and tomatoes, popular in the summer. It’s a delicious way to use up bread that is too hard to eat on its own.
Do I have to use anchovies?
No, the anchovies are completely optional. They add a deep, savory, salty flavor (umami) to the salad, but if you’re not a fan or want to keep the dish vegetarian, simply leave them out.
Can I add other vegetables to this salad?
Yes! A very common and classic addition to Panzanella is chopped cucumber. Some versions also include olives. Feel free to customize it with your favorite fresh summer vegetables.
Try More Recipes:
- Bread & tomato soup (Pappa al pomodoro) Recipe
- Yiayia Poly’s Giouvarlakia (Meatballs in Tomato Sauce) Recipe
- Roast Meatloaf with Tomatoes, Garlic and Basil Recipe
Italian tomato and bread salad Recipe
Course: SaladsCuisine: ItalianDifficulty: Easy6
servings20
minutes320
A classic, rustic Italian Panzanella salad, this dish is a delicious and easy way to use up stale bread, tossing it with ripe tomatoes, roasted peppers, and a simple red wine vinaigrette.
Ingredients
200g stale ciabatta bread, torn
600g ripe mixed tomatoes, chopped
1 red onion, very finely sliced
1 x 280g jar roasted peppers, drained and chopped
A handful of small capers
A bunch of fresh basil
Optional: 8 anchovy fillets
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
Directions
- In a large bowl, combine the chopped tomatoes, capers, sliced red onion, roasted peppers, torn stale bread, and anchovies (if using).
- Season with salt and pepper and use your hands to gently mix everything together.
- Stir in the red wine vinegar and the extra virgin olive oil.
- Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
- Tear in the fresh basil leaves, give it one final toss, and serve immediately.
Notes
- Using high-quality, stale, crusty bread is the most important step for achieving the perfect texture.
- Don’t be afraid to use your hands to mix the salad; it helps the bread to start absorbing the tomato juices.
- For the best flavor, use a variety of ripe, in-season tomatoes.
- This salad is best made and eaten right away to prevent the bread from becoming overly soggy.