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Panzanella Recipe

How to make Panzanella

Panzanella Recipe: Panzenella is a Tuscan bread salad, ideal for summer which does not follow a particular recipe. The two ingredients that do not change are tomatoes and bread. This salad is great with a chilled glass of Prosecco and lots of sunshine.

  • Total Cook Time 50 mins
  • Prep Time 15 mins
  • Cook Time 35 mins
  • Recipe Servings4
  • Easy

Ingredients of Panzanella

  • 1 Kg fresh juicy tomatoes, large
  • 1 medium cucumber
  • 100 gms small mild olives
  • 1 medium onion, sliced
  • 100 gms sun dried tomatoes and their oil
  • Handful of oregano, chopped
  • Handful of parsley, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp good balsamic vinegar
  • A pinch of sugar
  • Salt and pepper
  • 1 loaf Italian cibatta or French baguette (torn into pieces)

How to Make Panzanella

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Chop the tomatoes and cucumber roughly into 1 cm cubes, and place in a large bowl.
Stir in all the remaining ingredients except the bread, and taste for seasoning.
Add some lemon juice if you want a more tart salad.
Put the salad in the fridge and leave, covered, overnight until you are ready to eat. The flavor will melt into something magical.
Immediately before serving, tear the bread into small pieces and stir into the salad.

Recipe Notes

You can even toast the bread lightly and also add some red and yellow bell peppers to the salad. The key to this salad is that the tomatoes have to be juicy. If they aren't, just add a few spoons of tomato juice to the salad.

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