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Italian · Salads

Panzanella

VegMedium

Diet: Veg · Vegan

Panzanella is a Italian dish. Let bread absorb tomato juices without becoming completely soft.

Prep
20 min
Cook
10 min
Rest, soak, marinate or chill
20 min
Total
50 min
Servings
4
Difficulty
Medium
Cuisine
Italian
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Panzanella.
Representative photograph of Panzanella. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Bread

Salad

Dressing

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Toast · About 10 min

  1. Toss 250 g stale bread, cubed, 25 ml olive oil; bake at 180°C / 350°F for 10 minutes until dry at the edges.

    Check: Look for this result: dry at the edges.

Mix · About 10 min

  1. Combine 600 g ripe tomatoes, chopped, 200 g cucumber, sliced, 60 g red onion, sliced, 20 g basil and 40 ml olive oil, 30 ml red wine vinegar, ½ tsp salt, ¼ tsp pepper; stand 10 minutes to release tomato juices.

Soak · About 10 min

  1. Fold in bread and stand 10 minutes before serving.

    Check: The bread absorbs the tomato juices but still holds its shape when gently tossed.

Tips

  • Let bread absorb tomato juices without becoming completely soft.
  • Judge Panzanella by the texture and doneness signs in its steps. Your pan and heat affect how long Panzanella takes to cook.

Substitutions

  • In Panzanella, replace red wine vinegar with white wine vinegar.

Storage

  • Get perishable Panzanella into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Panzanella within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Panzanella to 74°C / 165°F, stirring or turning it for even heating. When Panzanella is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • You can mix the dressing for Panzanella one day early. Refrigerate the dressing for Panzanella in a covered jar. Keep the prepared vegetables separate; combine Panzanella close to serving so the texture stays fresh.

FAQ

What matters most when making Panzanella?

Let bread absorb tomato juices without becoming completely soft.

What can I substitute in Panzanella?

In Panzanella, replace red wine vinegar with white wine vinegar.

Can I prepare Panzanella ahead?

You can mix the dressing for Panzanella one day early. Refrigerate the dressing for Panzanella in a covered jar. Keep the prepared vegetables separate; combine Panzanella close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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