Joanne Weir Follow @ChefJoanneWeir

Panzanella Salad

Panzanella Salad

Panzanella is a classic Tuscan bread salad with tomatoes and basil.  Make this filling and refreshing salad at the peak of tomato season!

Serves 6


1/2 pound rustic coarse-textured stale bread
6 ripe medium tomatoes, peeled, seeded, and cut into 1/2-inch cubes
1 large red onion, thinly sliced
1 medium cucumber, peeled, seeded, and 1/2-inch dice
1/2 cup fresh basil leaves
5 tablespoons red wine vinegar
1 /2 cup extra virgin olive oil
Salt and freshly ground black pepper


Slice the bread into 1-inch slices. Sprinkle with 1 cup water and let sit 1 minute. Carefully squeeze the bread until dry. Tear the bread into rough 1-inch shapes and let rest on paper towels for 10 minutes.

In a bowl, combine the tomatoes, onions and cucumbers. Tear the basil and add to the vegetables. Add the bread and toss carefully.

In a small bowl, combine the vinegar and the olive oil. Season with salt and pepper. Toss with the vegetables and bread and let it rest in the refrigerator 1 hour. Place on a platter and serve.