Panzanella

Why You’ll Love This Recipe

• Uses simple, pantry-friendly ingredients with minimal prep.
• Refreshingly light yet filling thanks to hearty bread and fresh veggies.
• Versatile and customizable add your favorite extras like capers or peppers.
• Perfect for warm weather or as a side dish with grilled meals.
• Easy to make ahead, allowing flavors to meld.

Ingredients

(Tip: Full quantities and optional add-ins in the recipe card below.)

For the salad

• 1 slice stale bread (preferably crusty)
• ⅔ pound cherry tomatoes, halved
• ½ red onion, thinly sliced
• 10 large basil leaves, torn
• 2 tablespoons black olives
• 1 can (15 oz) cannellini beans, drained

For the dressing

• 1 tablespoon olive oil
• 3 tablespoons red wine vinegar
• 6 tablespoons water
• ½ teaspoon dried oregano (plus extra for garnish)
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste

Optional ingredients

• 2 sundried tomatoes, chopped
• 1 teaspoon capers
• ½ cucumber, diced
• ½ red or yellow bell pepper, diced

Directions

1. Prepare the bread: Tear stale bread into bite-sized chunks and soak briefly in water if very dry, then squeeze out excess moisture.
2. Combine salad ingredients: In a large bowl, add cherry tomatoes, red onion, basil leaves, black olives, and cannellini beans. Include optional ingredients if using.
3. Make the dressing: Whisk together olive oil, red wine vinegar, water, dried oregano, sea salt, and black pepper in a small bowl.
4. Assemble the salad: Add bread pieces to the bowl with veggies, pour dressing over, and toss gently to combine.
5. Let flavors meld: Allow salad to sit for at least 15 minutes before serving so bread soaks up the dressing. Garnish with extra oregano and fresh basil if desired.

Servings and timing

• Servings: Serves 4.
• Prep time: 10 minutes.
• Rest time: 15 minutes for flavors to develop.
• Total time: 25 minutes.

Storage/Reheating

• Storage: Best enjoyed fresh or within a day. Store covered in the fridge.
• Reheating: Not recommended; serve cold or at room temperature.

FAQs

Can I use fresh bread?

Slightly stale or day-old bread works best to absorb the dressing without becoming mushy.

What kind of olives work best?

Kalamata or black olives are ideal for their rich flavor.

Can I make this vegan?

Yes, this recipe is naturally vegan.

How do I keep the salad from getting soggy?

Toss just before serving or serve with dressing on the side if preparing ahead.

Can I add protein?

Grilled chicken or mozzarella cheese make delicious additions.

Conclusion

Panzanella is a bright, fresh, and rustic salad that turns simple ingredients into a satisfying and flavorful dish. It’s a fantastic way to enjoy seasonal tomatoes and leftover bread, perfect for picnics, barbecues, or a light lunch.

Print