Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Panzanella
A Tuscan chopped salad of soaked stale bread, onions, and tomatoes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
If your bread isn't quite stale enough, spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 15 minutes until dry but not deeply browned. Let cool.
- 2
Place the cut tomatoes in a colander set over a large bowl. Sprinkle them with 1 tsp of salt and gently toss. Let them sit for 15-20 minutes to draw out their juices (this flavorful juice will be the base of your dressing).
- 3
Remove the colander of tomatoes. To the bowl containing the extracted tomato juices, whisk in the extra virgin olive oil, red wine vinegar, and black pepper to create the vinaigrette.
- 4
Add the bread cubes to the bowl with the vinaigrette and toss them thoroughly to absorb the liquid.
- 5
Add the salted tomatoes, thinly sliced red onion, and cucumber to the bowl. Toss everything together gently.
- 6
Let the salad sit at room temperature for at least 30 minutes (up to 2 hours) so the bread soaks up all the flavors without turning to mush. Fold in the torn fresh basil right before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving220
Calories
3 g
Protein
12 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Panzanella is a Tuscan bread salad born of frugality, a clever way to use up stale, saltless Tuscan bread by soaking it with ripe tomatoes, onion, and vinegar. The name likely joins pane for bread with the dialect word zanella for a deep bowl. It is a high-summer dish that depends entirely on peak tomatoes and good bread, transformed by the tomato juice that softens the crusts into something craveable.
Listahan note
This version toasts the bread for structure rather than using it stale, then lets it soak just long enough in the tomato juices and dressing to soften without turning to mush.
Technique cues
- Toast or grill the bread until crisp and let it soak only briefly in the dressing and tomato juices, since over-soaking turns the salad into paste.
- Salt the tomatoes and let them release their juice, then use that flavorful liquid as part of the dressing so nothing is wasted.
- Let the assembled salad rest fifteen minutes before serving so the bread absorbs the flavors but still holds a little chew.
Kitchen flow
- Parallel prep
- Toast the bread while you salt the tomatoes and slice the onion, so the juices are ready when the bread cools.
- Make-ahead
- Prep and toast the bread and chop the vegetables ahead, but combine them only thirty minutes before serving.
- Leftover move
- Leftover panzanella softens further; scoop it onto greens or fold it into scrambled eggs the next morning.
- Cleanup rhythm
- Just a board, a bowl, and a baking sheet, all rinsing clean fast since nothing is cooked greasy or stuck on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Crusty bread
the heart of the salad
Purpose: Sturdy bread is the whole point of panzanella, soaking up tomato juice and dressing while keeping some texture.
Handling: Tear into chunks and toast until golden and crisp before tossing.
Adaptation: Any rustic sourdough or ciabatta works; a gluten-free country loaf makes it gluten-free.
Ripe tomatoes
the juicy soul
Purpose: Peak-season tomatoes provide the juice that softens the bread and the sweetness that defines the dish.
Handling: Cut into chunks, salt, and let drain so the juice becomes part of the dressing.
Adaptation: A mix of cherry and heirloom tomatoes adds color and sweetness off the peak.
Red onion
sharp bite
Purpose: Onion adds a pungent sharpness that cuts the sweet tomato and rich oil.
Handling: Slice thin and soak in cold water or vinegar briefly to mellow the raw bite.
Adaptation: Shallot is milder, or scallion for a gentler onion note.
Fresh basil
aromatic finish
Purpose: Basil is the signature herb, perfuming the salad and tying the tomato and bread together.
Handling: Tear by hand and add at the end so the leaves stay bright.
Adaptation: Fresh oregano or mint gives a different but fitting Mediterranean herb note.
Red wine vinegar
the bright acid
Purpose: Vinegar in the dressing is essential to balance the rich oil and sweet tomato with a sharp tang.
Handling: Whisk with olive oil and the reserved tomato juices into a dressing.
Adaptation: White wine vinegar or a squeeze of lemon works in its place.
Technique notes
- Time the assembly so the salad rests just long enough, the sweet spot where bread is softened but not collapsed.
- Use a fruity, generous olive oil, since the oil and tomato juice together make the dressing that defines the dish.
- Add cucumber or roasted peppers only if very fresh, keeping the salad squarely about bread and tomato.
Ingredient swaps
- Gluten-free direction
- Use a sturdy gluten-free sourdough toasted firm so it holds up to the tomato juice without dissolving.
- Heartier direction
- Fold in white beans, fresh mozzarella, or olives to turn the salad into a fuller meal.
- Lower-sodium direction
- Salt the tomatoes lightly and skip any added salt in the dressing, leaning on the vinegar for brightness.
Serve alongside
- Grilled Italian sausage or chicken
- Marinated mozzarella and olives
- Chilled cucumber soup
- Chilled Chianti or light red
- Sparkling water with basil
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten within a few hours of assembly, panzanella keeps in the fridge for up to a day but softens further.
- Serve cold or at room temperature with no reheating; it does not freeze, as the bread and tomato turn to mush on thawing.
Equipment
- Baking sheet for toasting bread
- Large salad bowl
- Sharp serrated knife
- Whisk for the dressing
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Panzanella to your week, check it against your household's allergens, and build the shopping list automatically.
More Mediterranean recipes
Mediterranean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mediterranean Baked Cod
Cod fillets baked with cherry tomatoes, Kalamata olives, and capers in garlicky olive oil, a bright one-pan Mediterranean fish dinner finished with parsley and lemon.
Mediterranean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shawarma Wraps
Marinated, thinly sliced meat wrapped in a flatbread with vegetables.
Mediterranean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mediterranean Roasted Vegetables
A colorful side dish or main of caramelized oven-roasted veggies.