Recipe
Panzanella
Tuscan bread salad: stale bread brought back to life with ripe tomato juices, wine vinegar and good olive oil. No cooking - just patience while it rests.
Panzanella takes about 25 minutes and makes 4 servings. Each serving has 415 kcal.
- Preparation
- 25 minutes
- Cooking
- 0 minutes
- Total time
- 25 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 415 kcal
- Protein
- 8 g
- Carbohydrates
- 46 g
- Fat
- 22 g
Ingredients
- Stale white bread300 g
- Tomatoes600 g
- Cucumber1 pc
- Red onion1 pc
- Fresh basil20 g
- Olive oil80 ml
- Vinegar3 tbsp
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Tear the stale bread into rough bite-sized chunks and put them in a wide bowl.
- 2
Cut the tomatoes into wedges over a bowl to catch every drop of juice, salt them and let them sit for 10 minutes to release more.
- 3
Slice the cucumber and the red onion as thinly as you can.
- 4
Add tomatoes with all their juices, cucumber and onion to the bread, pour over the vinegar and olive oil, season and toss well.
Tip: The bread must be properly stale and dry - fresh bread turns to mush. If yours is soft, dry the chunks in a low oven first.
- 5
Let the salad rest at room temperature for 30 minutes so the bread soaks up the dressing.
- 6
Tear the basil over the top, taste, adjust salt and vinegar, and serve.
Cooking methods
On the stove
No stove needed - panzanella is assembled cold. If your bread is not dry enough, you can toast the chunks briefly in a dry pan over medium heat until they feel hard, then let them cool before dressing.
On induction
Nothing to cook here. If the bread needs drying, a wide pan on power 4–5 for a few minutes does the job - keep the chunks moving and let them cool completely before you add the tomatoes.
Over an open fire
This is a no-fire dish, but the bread takes beautifully to a grill: toast the chunks briefly over embers for a light smoky note, cool them, then build the salad as written.
Recipe questions
- How long does this recipe take?
- Plan for about 25 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Nothing to cook here. If the bread needs drying, a wide pan on power 4–5 for a few minutes does the job - keep the chunks moving and let them cool completely before you add the tomatoes.
- Can I cook this recipe over an open fire?
- Yes. This is a no-fire dish, but the bread takes beautifully to a grill: toast the chunks briefly over embers for a light smoky note, cool them, then build the salad as written.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, vegan.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
