KitchgrowKitchen growth, made calmer
Start planning free
Italian

Panzanella Salad

Panzanella is a Tuscan bread and tomato salad with day-old bread, cucumber, onion, basil, olive oil, vinegar, and tomato juices.

Published and reviewed by Kitchgrow on 2 September 2026Updated

Jump to recipe ↓
Panzanella Salad

25 mintotal

15 min hands-on10 min hands-off

Prep 15 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

Includes 10 minutes of resting time so the bread absorbs tomato juices while keeping some bite.

Method

  1. Place the chopped tomatoes in a bowl with the measured salt. Rest for a few minutes so the tomatoes release some juice.

  2. Add the bread chunks, cucumber, onion, and basil leaves.

  3. Drizzle in the measured olive oil and vinegar. Add black pepper powder.

  4. Toss gently so the bread absorbs the tomato juices without becoming fully mushy.

  5. Rest for 10 minutes, toss once more, and serve at room temperature.

    10 min

How to tell it's done

The bread should be moist at the edges but not soggy, with juicy tomatoes and crisp cucumber.

Getting it right

Tip

Let the salad rest briefly so the bread absorbs flavor while still keeping some bite.

What to serve it with

Serve as a light lunch, side salad, or warm-weather dinner plate.

Common mistakes

The bread turns mushy.
Use day-old bread in chunks, toss gently, and rest only long enough for the edges to absorb juice.

Substitutions

  • Use day-old bread because very soft fresh bread can become mushy too quickly.
  • Use ripe tomatoes; their juice is part of the dressing.
  • Use gluten-free bread only if clearly labelled suitable; it changes the allergen profile and texture.

Storing and reheating

Panzanella is best eaten the day it is mixed. Refrigerate for up to 1 day if needed, but the bread will soften; do not freeze.