This panzanella bread salad recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.

Ingredients

  • 4 Cups tomatoes (cut into large chunks)
  • 4 Cups 1 day old (somewhat dry and hard) crusty bread (Italian or French loaf) (cut into chunks the same size as the tomatoes*)
  • 1 cucumber (skinned and seeded, cut into large chunks)
  • ½ red onion, chopped
  • 1 bunch fresh basil, torn into little pieces
  • ¼ to ½ Cup good olive oil
  • Salt and pepper to taste

Instructions

  1. Toast the bread cubes in a dry skillet or a 190°C / 375°F oven for about 5 minutes if they are soft; allow to cool.
  2. Combine tomatoes, cucumber, red onion and torn basil in a large bowl. Season lightly with salt and pepper.
  3. Fold in the bread and drizzle with olive oil, starting with the smaller amount. Toss gently until the bread begins to absorb the tomato juices.
  4. Let stand 10–15 minutes, taste, and add more olive oil or seasoning as desired. Serve while the bread retains some texture.

Recipe details

Prep: 15 min · Cook: 5 min · Yield: 4

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.