Panzanella Italian Bread Salad Recipe

Cook Time: 42 minutes

Prep Time: 30 minutes

1 lb heirloom tomatoes, assorted colors, cut into 1-inch pieces

8 oz day-old rustic sourdough bread, cut into 1-inch cubes

1/2 small red onion, thinly sliced

1 English cucumber, peeled, seeded, and sliced into half-moons

1/4 cup extra-virgin olive oil (plus more for toasting bread)

2 tbsp aged red wine vinegar

1 tbsp capers, drained

1/2 cup Castelvetrano olives, pitted and halved

1/2 cup fresh basil leaves, torn

1/4 cup flat-leaf parsley, roughly chopped

1 garlic clove, halved

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

1/4 cup Parmigiano-Reggiano, shaved

1 tbsp high-quality anchovy fillets, finely chopped (optional for umami)

Preheat your oven to 400°F (200°C).

Spread the 1-inch sourdough bread cubes on a baking sheet and drizzle lightly with extra-virgin olive oil. Toss to coat evenly.

Rub the cut sides of the garlic clove over the bread cubes for extra flavor.

Toast the bread cubes in the oven for 10-12 minutes, tossing halfway through, until golden and crisp but still slightly chewy inside. Let cool.

Cut the heirloom tomatoes into 1-inch pieces and place them in a large mixing bowl. Sprinkle with flaky sea salt and let sit for 10 minutes to draw out juices.

Peel the English cucumber, slice it in half lengthwise, scoop out the seeds with a spoon, and cut into 1/4-inch half-moons.

Thinly slice the red onion and soak the slices in a bowl of cold water for 10 minutes to mellow their sharpness, then drain well.

Pit and halve the Castelvetrano olives.

Roughly chop the flat-leaf parsley and tear the basil leaves into bite-sized pieces.

In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp aged red wine vinegar, 1 tbsp capers, 1 tbsp finely chopped anchovy fillets (if using), 1/4 tsp freshly ground black pepper, and a pinch of flaky sea salt to make the dressing.

Add the toasted bread cubes, cucumber, red onion, olives, parsley, and basil to the bowl with the tomatoes and their juices.

Pour the dressing over the salad ingredients and toss thoroughly to combine, ensuring the bread absorbs the tomato juices and dressing.

Let the salad rest at room temperature for 30 minutes, tossing once or twice, so the flavors meld and the bread softens slightly but remains chewy.

Before serving, give the salad a final gentle toss and adjust seasoning with more salt or pepper if needed.

Transfer to a serving platter and top with shaved Parmigiano-Reggiano. Serve immediately.

Estimated Calories: 200, Servings: 4

Preheat your oven to 400°F (200°C).

Spread the 1-inch sourdough bread cubes on a baking sheet and drizzle lightly with extra-virgin olive oil. Toss to coat evenly.

Rub the cut sides of the garlic clove over the bread cubes for extra flavor.

Toast the bread cubes in the oven for 10-12 minutes, tossing halfway through, until golden and crisp but still slightly chewy inside. Let cool.

Cut the heirloom tomatoes into 1-inch pieces and place them in a large mixing bowl. Sprinkle with flaky sea salt and let sit for 10 minutes to draw out juices.

Peel the English cucumber, slice it in half lengthwise, scoop out the seeds with a spoon, and cut into 1/4-inch half-moons.

Thinly slice the red onion and soak the slices in a bowl of cold water for 10 minutes to mellow their sharpness, then drain well.

Pit and halve the Castelvetrano olives.

Roughly chop the flat-leaf parsley and tear the basil leaves into bite-sized pieces.

In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp aged red wine vinegar, 1 tbsp capers, 1 tbsp finely chopped anchovy fillets (if using), 1/4 tsp freshly ground black pepper, and a pinch of flaky sea salt to make the dressing.

Add the toasted bread cubes, cucumber, red onion, olives, parsley, and basil to the bowl with the tomatoes and their juices.

Pour the dressing over the salad ingredients and toss thoroughly to combine, ensuring the bread absorbs the tomato juices and dressing.

Let the salad rest at room temperature for 30 minutes, tossing once or twice, so the flavors meld and the bread softens slightly but remains chewy.

Before serving, give the salad a final gentle toss and adjust seasoning with more salt or pepper if needed.

Transfer to a serving platter and top with shaved Parmigiano-Reggiano. Serve immediately.