• prep time10 min
  • total time 35 min
  • serves 6

This filling salad is a wonderful way to show off summer's bounty.

9 Ratings
Directions for: Panzanella



1 loaf very crusty Italian bread

2 Tbsp olive oil


¼ cup olive oil

1 Tbsp red wine vinegar

salt and freshly ground black pepper


4 assorted tomatoes (heirlooms, etc.) cut into wedges

1 cucumber, halved, seeded and cut into wedges

½ red onion, cut into wedges

20 - 25 fresh basil leaves, cut into chiffonade, plus whole leaves for serving

parmesan shavings, for topping

salt and freshly ground black pepper



1. Preheat the oven to 275º F.

2. Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.


1. In a small jar, shake together the olive oil, vinegar, salt and pepper.


1. In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

Tips and Substitutions


If you want to avoid using the oven, you can cut up the bread and let it dry at room temperature overnight.

See more: Salad, Bread, Herbs, Summer, Tomatoes


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