Panzanella (Tuscan Bread Salad) Recipe

Name: Panzanella (Tuscan Bread Salad) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons finely grated lemon zest; 1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons); 6 anchovies, finely chopped; 3 medium garlic cloves, finely chopped; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 8 ounces day-old Italian bread (about 1/2 of a loaf), torn into large pieces; 2 pounds ripe tomatoes, large dice; 1/2 cup thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia; 1 pound English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice; 1 packed cup fresh basil leaves, torn into large pieces; Kosher salt; Freshly ground black pepper

Servings: persons

2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons)
6 anchovies, finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
8 ounces day-old Italian bread (about 1/2 of a loaf), torn into large pieces
2 pounds ripe tomatoes, large dice
1/2 cup thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia
1 pound English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice
1 packed cup fresh basil leaves, torn into large pieces
Kosher salt
Freshly ground black pepper

1
Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 15 minutes.
2
Then, while whisking continuously, add the oil in a slow, steady stream until its fully incorporated.
3
Place the bread in a large bowl and add half of the vinaigrette.
4
Toss to coat well, then set aside at room temperature for about 10 minutes.
5
Meanwhile, place the tomatoes, onions, and cucumber in a separate large bowl and add the remaining vinaigrette.
6
Toss to coat well, then set aside at room temperature for about 10 minutes.
7
Add the vegetables and the basil to the bread and mix until evenly combined.
8
Taste and season salt and pepper.
9
Let sit at room temperature at least 15 minutes to allow the flavors to meld, then serve at room temperature.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons finely grated lemon zest, 1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons), 6 anchovies, finely chopped, 3 medium garlic cloves, finely chopped, and more.

Yes, Panzanella (Tuscan Bread Salad) Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!