Tuscan Bread Salad (Panzanella) Recipe

Name: Tuscan Bread Salad (Panzanella)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups bread, torn into pieces (2 days old, preferably with a dense texture); 1 lb tomatoes (very ripe); 1 lb mozzarella cheese, cut into small chunks (fresh); ½ cup basil, fresh, finely cut; 5 tablespoons flat leaf parsley, finely cut; 2 garlic cloves, minced; 5 tablespoons vinegar (preferably balsamic); 1 cup olive oil (high quality, unfiltered, cloudy); 1 teaspoon salt (to taste); 1 teaspoon black pepper, fresh ground

Servings: persons

1
Boil a large pot of water, and dip the tomatoes in for five seconds each.
2
Peel while still warm (dip again if the skin doesn't come off easily).
3
Seed the tomatoes, and cut into chunks.
4
Put them in a large bowl, sprinkle lightly with salt, and set aside for five minutes.
5
Add the bread, mozzarella, basil, parsley and garlic to the tomatoes in the bowl.
6
Sprinkle with salt and pepper, toss.
7
Beat the vinegar into the olive oil.
8
Add water until you have two cups of liquid.
9
Pour the liquid over the bread salad.
10
At this stage it should look pretty wet.
11
Add a little more water if it doesn't.
12
Toss well, cover the bowl with a towel, and set aside for an hour.
13
Taste and adjust salt and pepper.
14
Serve as a side dish with grilled meat.

960

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 cups bread, torn into pieces (2 days old, preferably with a dense texture), 1 lb tomatoes (very ripe), 1 lb mozzarella cheese, cut into small chunks (fresh), ½ cup basil, fresh, finely cut, and more.

Yes, Tuscan Bread Salad (Panzanella) 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!

Tuscan Bread Salad (Panzanella)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions