Panzanella (Italian Bread Salad)

READY IN: 15mins
Recipe by evelyn/athens

Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!

Top Review by Peg629

This was just so good! I scaled it all back for 2 but now we know what all the fuss is about. For the bread, we had just enough Italian bread from recipe #95086 left over. So good, so fresh, light. TY for the recipe.

Ingredients Nutrition

  • 2 tomatoes, cut into bite-size pieces
  • 1 small cucumber, peeled and sliced
  • 1 small red onion, thinly sliced
  • 1 clove garlic, very finely minced
  • 1 cup fresh basil leaf, torn into small pieces
  • 12 cup extra virgin olive oil, plus more as needed
  • 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
  • salt & freshly ground black pepper, to taste
  • 6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)


  1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
  2. Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
  3. Place half of the bread in a wide, shallow bowl.
  4. Spoon half of the tomato mixture over the bread.
  5. Layer the remaining bread on top and then the remaining tomato mixture.
  6. Cover and refrigerate for 1 hour.
  7. Just before serving, toss the salad and adjust the seasonings with salt and pepper.
  8. If the bread seems dry, add a little oil or vinegar.
  9. Serve immediately.

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