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Panzanella Salad Recipe with Sourdough
Panzanella is a simple Tuscan bread salad, a meal in and of itself, and a summer favourite in our household. The main ingredients are stale bread torn into pieces (or cut into cubes), ripe tomatoes, fresh basil, olive oil, vinegar, salt & pepper.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
rest time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Bread, Main Course, Salad
Cuisine
Italian
Servings
4
people
Ingredients
650
g
stale sourdough bread, cut or torn into pieces
7-8
large, ripe tomatoes
1
bunch
fresh basil
Optional Ingredients
1-2
cucumbers
1
red onion
anchovies
Vinaigrette
¾
cup
extra virgin olive oil
4-5
tbsp
balsamic or red wine vinegar
1
tsp
salt
1
tsp
pepper
Instructions
cut up the tomatoes and slice the onions if using
place tomatoes and onions into a bowl
combine vinaigrette ingredients, whisk briefly and pour over tomatoes
leave for 15-20 minutes for tomatoes to let juices go
add stale bread and mix to coat. Leave further 15-20 minutes for bread to soak up the juices, see note
add basil and other ingredients if using (cucumber, anchovies etc.) and mix gently
let the salad sit 10 more minutes for flavours to blend
garnish panzanella with a few basil leaves and tomato slices if you wish
Notes
If using fresh or soft bread, it's best to toast cut up pieces first. Add the toasted bread cubes at the end.