Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Panzanella salad - A recipe by wefacecook.com


10 minutes

Panzanella salad, the perfect way to use up day-old bread! People of the Mediterranean have a knack for using day-old stale bread. Panzanella salad consists of hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese.


  • 5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)
    6 tablespoons extra-virgin olive oil, more to taste
    1/2 teaspoon sea salt, more to taste
    2 pounds very ripe tomatoes, preferably a mix of varieties and colors
    1/4 cup red wine vinegar
    2 garlic cloves minced
    1/2 tsp Dijon mustard
    Black pepper
    1/2 cup thinly sliced red onion or shallot
    1/2 cup packed fresh basil torn


  • Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

    Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.

    In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
    Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Have you tried the recipe?

Panzanella salad