Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.
Dish: Panzanella
Variant: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Source: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
- Total time
- 1 hr 20 min
- Active time
- 10 min
- Yield
- Serves 6
- Difficulty
- Medium
- Equipment
- 3 required
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Ingredients and Constraints
Ingredients
- Preparation: Cut Into Bite-size Pieces
- Preparation: Cut Into 1 1/2–inch Cubes
- Preparation: Minced
- Preparation: Minced
- Preparation: Roughly Chopped
Ingredient watchpoints6 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Mixed Ripe Tomatoes
2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
The source row includes a form, size, temperature, or preparation detail.
Details and source
Ciabatta or Rustic Sourdough Bread
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: rustic sourdough bread
Source: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Ciabatta or Rustic Sourdough Bread
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Shallot
1 small shallot, minced (about 2 tablespoons)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Garlic
2 medium cloves garlic, minced (about 2 teaspoons)
The source row includes a form, size, temperature, or preparation detail.
Details and source
White Wine Vinegar
2 tablespoons white wine vinegar or red wine vinegar
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: red wine vinegar
Source: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
15 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
15 minSeasonTossCoatDrain%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2FSEA-classic-panzanella-salad-recipe-step-01-97157f5a2d89458ca83f3536a6fe9f7f.jpg&w=3840&q=75)
Image detailsChopped tomatoes seasoned with kosher salt inside a colander set over a bowlSerious Eats / Qi Ai · Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)Dev reference Checks1
TimingInfoTiming15 minutes
Target: 15 minute
Expected state: Drain for a minimum of 15 minutes.
Inputs and tools6
Uses
- 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
- 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
350°F; 180°C15 minPreheatRimmed Baking SheetLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2FSEA-classic-panzanella-salad-recipe-step-02-9690791189d3458b992e907f5a13024d.jpg&w=3840&q=75)
Image detailsBread cubes tossed with olive oil inside a large bowl, and crisp bread cubes on rimmed baking sheetSerious Eats / Qi Ai · Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)Dev reference Visual cue
until crisp and firm but not browned
Checks3
TemperatureInfoTemperature350°F; 180°C
Expected state: Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position.
TextureInfoTextureuntil crisp and firm but not browned
Expected state: until crisp and firm but not browned
TimingInfoTimingabout 15 minutes
Target: 15 minute
Expected state: Bake about 15 minutes, until crisp and firm but not browned.
Inputs and tools5
Uses
- 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
- 10 tablespoons (150ml) extra-virgin olive oil, divided
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 3
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.
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Image detailsCollage of photos of making panzanella salad: whisking olive oil and tomato juice in a large bowl to make a vinaigrette, pouring vinaigrette over tomatoes and bread, tomatoes and bread soaked in vinaigrette, adding chopped basil leaves to saladSerious Eats / J. Kenji López-Alt · Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)Dev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2FSEA-classic-panzanella-salad-recipe-step-03-c18a656ee2e248638e4b2e5e52718298.jpg&w=3840&q=75)
Image detailsShallot, garlic, mustard, and vinegar added to tomato juice inside bowlSerious Eats / Qi Ai · Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)Dev reference Inputs and tools6
Uses
- 1 small shallot, minced (about 2 tablespoons)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar or red wine vinegar
- 10 tablespoons (150ml) extra-virgin olive oil, divided
- Freshly ground black pepper
Step 4
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
30 minLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2FSEA-classic-panzanella-salad-recipe-step-04-a589447741d74936a6db8dae428616fb.jpg&w=3840&q=75)
Image detailsToasted bread, tomatoes, dressing, and basil leaves tossed inside a large bowl and seasoned with salt and pepperSerious Eats / Qi Ai · Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)Dev reference Checks2
TimingInfoTiming30 minutes
Target: 30 minute
Expected state: Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
HoldingMain recipeSource holding instruction
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
30 minInputs and tools6
Uses
- 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
- 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
- 10 tablespoons (150ml) extra-virgin olive oil, divided
- Freshly ground black pepper
- 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped
Equipment
Why and source
This step has reviewed source-backed guidance.
Troubleshooting
Reviewed failure and correction notes from process controls.
Do not rely on stale bread alone
The bread tastes tough or leathery instead of crisp outside and tender inside.
Stale bread can stay leathery even after it soaks up tomato dressing.
Prevention
Toast fresh or good-quality rustic bread until crisp and firm before mixing.
Recovery
Let the dressed salad rest so the bread absorbs flavor without becoming dry.
Source: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Dry Bread Versus Stale Bread: Which is Better in Panzanella?
The basic structure of bread will remain more or less the same, but because moisture provides pliability, the bread will become crisp.
In fresh bread, starch molecules are inflated with water, like little water balloons. Staling occurs when water molecules migrate out of those starch molecules and into the interstitial spaces within the bread, causing the starch molecules to re-crystallize and form a rigid structure.
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Salting the Tomatoes Intensifies Flavor in Panzanella
In other words, salt draws out the water in tomatoes, which makes each piece of tomato more flavorful.
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Addressing a Dressing: Making the Vinaigrette for Panzanella
With the tomatoes and the bread tended to, the only thing remaining was to address the vinaigrette.
Until now, I'd been keeping things nice and simple with plain olive oil and vinegar, but it could do with a bit more tinkering. From my previous exploration of how to make a vinaigrette for a simple salad, I knew the most important part is the ratio of oil to water-based liquid.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 6
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Use a hearty, open-structured bread, like ciabatta or sourdough.
Use a hearty, open-structured bread, like ciabatta or sourdough.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
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