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Panzanella Salad

This tomato salad is to die for
Panzanella Salad

This bread salad is a Florentine favorite which is popular in summer. The basic ingredients are day-old bread, tomatoes, onions, basil, and a dressing made out of olive oil and vinegar.


For the vinaigrette

  • 1 Teaspoon minced garlic
  • 3 Tablespoons red-wine vinegar
  • 1/2 Cup olive oil
  • Salt and black pepper, to taste

For the salad

  • 3 Cups cubed day-old bread, such as ciabatta
  • 3 Cups chopped tomatoes
  • 1/2 Cup chopped cucumber
  • 1/4 sweet white onion, sliced
  • 1 Teaspoon garlic paste
  • 1/4 Cup sliced olives
  • Salt and black pepper, to taste
  • 1/2 Cup basil, torn into small pieces
  • 1 Teaspoon olive oil
  • 2 Tablespoons grated Parmesan


For the vinaigrette

In a bowl, whisk together the garlic, red-wine vinegar, and olive oil. Season with salt and pepper, to taste. Set aside.

For the salad

Preheat the oven to 350 degrees.

Place the bread on a baking sheet and bake until crunchy.

In a large bowl, mix the tomatoes, cucumber, onion, garlic, and olives. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper, to taste. Let the salad sit for about 20 minutes to allow the bread to soak up the juices from the tomatoes and the vinaigrette. Just before serving, mix in the basil leaves and add the olive oil and grated Parmesan.