Panzanella
This Panzanella recipe is a vibrant and easy Italian salad that transforms stale bread and fresh vegetables into a delightful summer dish, perfect for using up leftover bread!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large bowl, combine the day-old bread cubes with chopped tomatoes, diced cucumber, sliced red onion, and chopped bell pepper.
- 2
Add the torn basil leaves, chopped parsley, and sliced green onions to the salad mix.
- 3
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, and a pinch of salt and freshly ground black pepper.
- 4
Pour the dressing over the salad mixture and toss well to coat the bread and vegetables evenly.
- 5
Let the Panzanella sit for about 15 minutes before serving to allow the flavors to meld and the bread to soak up the dressing.
- 6
Taste and adjust seasoning with more salt and freshly ground black pepper, if necessary, before serving.
Cook notes
Tips
Use any leftover bread, such as baguette or ciabatta, for the best texture.
For an extra crunch, add some capers or olives to the salad.
Feel free to adjust the dressing to your taste—add more vinegar for tang or more olive oil for richness.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Panzanella in an airtight container in the refrigerator for up to 24 hours.
- If you have fresh bread, toast it lightly to help it stay crisp longer when stored.
Substitutions
- Swap red wine vinegar with white wine vinegar for a milder taste.
- Use arugula or spinach instead of basil for a different herb flavor.
What to Serve With
- Grilled chicken for a complete meal
- A side of roasted vegetables
- Chilled white wine to complement the flavors
Common Mistakes
- Not letting the salad sit long enough for the bread to soak up the juices can make it dry.
- Overdressing can lead to a soggy salad; start with less dressing and add more as needed.
Recipe FAQ
Can I use fresh bread instead of day-old bread for Panzanella?
It's best to use day-old bread as it absorbs the juices from the tomatoes and dressing without becoming too soggy.
What can I add to Panzanella for more protein?
You can add grilled chicken, chickpeas, or mozzarella for a protein boost.
How long can I store leftover Panzanella?
It's best eaten fresh, but you can store leftovers in the refrigerator for up to 1 day.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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