This classic salad, bursting with ripe tomatoes, crisp cucumbers, aromatic herbs, and chunks of day-old bread, makes for a refreshing summer meal. Tossed in a tangy homemade dressing and finished with fresh mozzarella, it will become a favorite in your kitchen!
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The discovery of this classic Italian salad was a serendipitous gift from one of my cherished café patrons. Hailing from Italy, he generously let me in on his family’s traditional Tomato Panzanella Salad recipe. The delightful recipe quickly found its way onto our daily specials, charming customers to such an extent that it became a month-long feature. My dear customer, Phil, was kind enough to share some interesting trivia about this salad. He revealed that its origins date back to ancient Roman times, when salad dressing would seep into bread, creating a pleasingly soggy texture. This characteristic earned the salad Panzanella, which translates to ‘little swamp.’
Panzanella Salad is often compared to a salad iteration of the traditional Italian appetizer bruschetta. Features a medley of ingredients that highlight its unique character. This vibrant salad harmoniously combines crunchy toasted bread cubes, luscious tomatoes, aromatic basil, and the rich flavors of olive oil and vinegar. The mingling of these distinct Panzanella ingredients creates a delightful symphony of tastes, textures, and aromas that bring this salad to life.
What is Panzanella salad?
Tomato Panzanella Salad is a treasured dish from Tuscany, a region in Italy known for its rich culinary traditions. Perfect for summer, this salad combines pieces of dry bread, onions, cucumbers, and various vegetables into a flavorful medley. ‘Panzanella’ is a mix of two Italian words – ‘pane,’ meaning bread, and ‘Zanella,’ a deep plate serving the salad. This hints at the central role of bread in this dish, which is soaked in the flavors of the other ingredients.
So, if you love the satisfying crunch of croutons in your salad and have a soft spot for carbs, the Tomato Panzanella Salad is all set to win your heart.
Ingredients for Panzanella Salad Recipe:
- Half Loaf of Day-Old Ciabatta or Baguette Opt for a ciabatta or baguette that’s slightly stale; it holds up well to soaking without becoming too mushy.
- Olive Oil (Good Extra Virgin): Select a high-quality extra virgin olive oil for a robust flavor that complements the salad.
- Garlic: Use fresh garlic for a vibrant kick. Adjust quantity based on personal preference.
- Ripened Tomatoes (Cherry Tomatoes, Halved): Choose ripe cherry tomatoes for sweetness and color, enhancing the overall freshness of the salad.
- Red Onion (Thinly Sliced): Red onion for its milder flavor, adding a crisp bite to the salad.
- Persian Cucumbers (Sliced): known for their crispness, they bring a refreshing element to the salad.
- Fresh Basil (Roughly Chopped): Use fresh basil for its aromatic essence, elevating the salad’s herbaceous notes.
- Fresh Italian Parsley (Roughly Chopped): Fresh Italian parsley adds a bright, earthy flavor; roughly chop for a rustic touch.
- Fresh Mozzarella (Medium Size Bites): medium-sized mozzarella bites; their creamy texture balances the salad’s textures.
Optimal Bread Choice for Panzanella Salad Recipe
The bread’s freshness plays a vital role in the Panzanella Salad’s texture and flavor. This recipe recommends using stale bread for ideal results. Stale bread, neither too fresh nor dry, achieves a softer texture. Leave the bread unwrapped or lightly wrapped on the counter for 1 to 2 days to attain this. If time is short, lightly dry it in a 300°F oven for about 15 minutes, ensuring it doesn’t toast. Stale bread enhances the salad’s texture, preventing sogginess. However, if preferred, fresh bread can be used with a slight adjustment in texture and moisture levels.
Tomato Panzanella Salad: Top Tips
- Season Your Tomatoes: As soon as you slice your tomatoes, sprinkle some salt on them. Not only does this ensure the right seasoning, but it also amplifies the natural tanginess of the tomatoes.
- Choose the Right Bread: Regarding Panzanella, your bread choice is crucial. Opt for European bread like ciabatta or baguette. Their light and airy structure, loaded with air bubbles, contrasts the denser commercial bread varieties.
- Patience is a Virtue: After assembling your Tomato Panzanella Salad, give it some time to rest. This allows the ingredients to mingle. The dressing seeps in, and the flavors merge beautifully. Your patience will be rewarded with a salad that’s as delicious as visually appealing!
What Goes Well with Tomato Panzanella Salad?
Tomato Panzanella Salad shines as a standalone light lunch. It pairs beautifully on a hot summer day with a refreshing glass of iced tea, lemonade, or an even more adventurous strawberry limeade. If you’re firing the grill, consider serving it alongside grilled corn on the cob, succulent sea bass, or flavorful kofta kababs. The salad’s freshness will perfectly offset the rich, smoky flavors of the grill.
If you’re leaning towards traditional Italian fare, Tomato Panzanella Salad is a delightful accompaniment to Mediterranean shrimp pasta, eggplant parmesan, or a hearty lasagna. It adds a light, refreshing counterpoint to these heavier dishes.
For a Middle Eastern touch, try it next to roasted chicken seasoned with za’atar and sumac or oven-baked chicken drumsticks. The tangy, fresh salad will contrast nicely with the savory, aromatic chicken.
Preparation
Take out the bread, rub the toasted sides with a garlic clove, cut into smaller cubes, toss with dry thyme and salt, and bake for another 7 minutes until golden brown. Set aside and let them cool.
Chill the salad in the refrigerator for 30 minutes before serving for the flavors to meld fully.
This Tomato Panzanella Salad recipe brings the heart of Italy to your kitchen with its vibrant flavors and textures. Letting the salad sit for a few minutes after tossing lets the flavors meld together for the ultimate taste experience. Enjoy it as a light lunch or a side to your favorite main dish!
Ingredients:
Adjust Servings
half loaf of day-old ciabatta or baguette stall bread (cut in the middle) | |
¼ cup olive oil | |
1 clove garlic | |
2 lbs ripened tomatoes. (I like to use cherry tomatoes, cut in half) | |
½ red onion (sliced thin) | |
2 English cucumbers (sliced) | |
½ cup fresh basil (roughly chopped) | |
¼ cup fresh Italian parsley (roughly chopped) | |
6 oz fresh mozzarella (cut into medium size bite) |
For the salad dressing:
3 garlic cloves | |
3 tablespoons red wine vinegar | |
¼ cup olive oil | |
1 teaspoon dry thyme or oregano | |
1 teaspoon dijon mustard | |
Salt and pepper to taste |
Preparation
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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I would love to hear your experience!
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