- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 600 g
- 15 g
- 60 ml
- 25 ml
- 1 clove
- 1 tsp
- ½ tsp
Process
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Heat the oven to 200°C. Tear the stale rustic bread into rough 3 cm chunks, toss with 1 tbsp of the extra virgin olive oil and spread on a baking tray.
Toast the bread for 8–10 minutes until crisp and golden at the edges but still slightly chewy inside. Set aside to cool.
Put the ripe tomatoes in a large bowl, sprinkle with the fine salt and toss. Leave for 10 minutes so they release their juices.
Add the cucumber, red onion, grated garlic if using, red wine vinegar and the remaining extra virgin olive oil to the tomatoes and toss well.
Fold in the toasted bread and most of the fresh basil. Let the salad sit for 10 minutes so the bread soaks up the tomato juices.
Season with the black pepper, taste and add more salt if needed. Scatter over the remaining basil and serve at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is using soft fresh bread: it turns to paste. Use bread at least one day old, or toast fresh bread until fully crisp before adding it.
- Salt the tomatoes first and let them sit. Those juices are the dressing, so do not drain them away.
- Add the bread only 10 minutes before serving. Any longer and it becomes mushy rather than soaked.
- Tear the bread rather than cutting it: rough edges catch the dressing far better than smooth cubes.
Substitutions
- red wine vinegar→white wine vinegar or lemon juice
- stale rustic bread→day-old baguette or firm wholemeal bread
- cucumber→thinly sliced fennel or celery
- fresh basil→fresh parsley or mint
Storage & reheating
Panzanella is best the day it is made, but it keeps in an airtight container in the fridge for up to 2 days. The bread will soften further overnight, which many people prefer. Bring it back to room temperature for 20 minutes before eating, or refresh it in a 160°C oven for 5 minutes if you want the bread crisp again. Do not freeze it: the tomatoes and cucumber collapse on thawing.
FAQ
The questions we get asked most
Why did my panzanella turn into mush?
The bread was too fresh or it sat in the dressing too long. Use bread that is at least a day old and toast it until crisp at the edges. Add the bread no more than 10 minutes before serving so it soaks without collapsing.
Can I make panzanella ahead of time?
You can prepare the tomatoes, cucumber, onion and dressing up to 4 hours ahead and keep them covered at room temperature. Toast the bread and store it in an airtight container. Toss everything together 10 minutes before serving.
What is the best bread for panzanella?
A firm, crusty loaf with an open crumb, such as ciabatta, sourdough or a Tuscan saltless loaf. Soft sandwich bread or brioche will disintegrate. If your bread is fresh, cut it into chunks and dry it in a 150°C oven for 15 minutes.
Can I use canned tomatoes instead of fresh?
No, canned tomatoes are too wet and soft for this salad. If tomatoes are out of season, use the firmest ripe ones you can find and add an extra tablespoon of olive oil. Cherry tomatoes halved work well because they hold their shape.
How do I stop the red onion from tasting too sharp?
Soak the sliced red onion in cold water for 10 minutes, then drain and pat dry. This rinses away some of the harsh sulphur compounds. You can also use a milder shallot instead.
How long does panzanella keep in the fridge?
It keeps for up to 2 days in an airtight container in the fridge. The bread continues to soften, so day two is softer and more spoonable. Bring it to room temperature before eating and add fresh basil just before serving.
Can I add cheese or other ingredients to panzanella?
Yes, torn mozzarella or crumbled feta are common additions, though they change the classic Tuscan version. Add them just before serving so they do not make the salad watery. Olives, capers or roasted peppers also work well.
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