Cuisine
Italian
Course
Salads
Total time
38 min
Servings
4 servings
Calories
220 kcal
Panzanella turns leftover crusty bread into the star of the salad, soaking up ripe tomato juices and good olive oil. It’s a Tuscan classic built for using up what’s already in your kitchen.
Gather everything
Ingredients
- 4 cups day-old crusty bread, torn into chunks
- 4 ripe tomatoes, chopped
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons olive oil, plus more for the bread
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
Cook step by step
Instructions
- Toast the bread
Toast the bread chunks with a drizzle of olive oil until lightly crisp, about 8 minutes at 375°F. - Combine
In a large bowl, combine tomatoes, cucumber, red onion, and basil. - Add the bread
Add the toasted bread to the vegetables. - Dress and rest
Whisk olive oil and vinegar, season with salt and pepper, and toss with the salad. Let sit 15-20 minutes so the bread soaks up the juices before serving.
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