Panzanella

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Line a tray or small sheet pan with baking paper for easy cleanup and better caramelisation around the tomatoes.

2. 2

   Cut the tomatoes: halve any small ones and cut larger ones into wedges. Spread them on the tray with the bread pieces. Drizzle with extra-virgin olive oil, using about 2 1/2 tbsp here, then season with fine sea salt and black pepper, using roughly half of each. Toss gently so the bread gets lightly coated but the tomatoes keep their shape.

   500 g ripe tomatoes, mixed sizes if possible180 g stale rustic bread or sourdough, torn or cut into 3 cm pieces4 tbsp extra-virgin olive oil1 tsp, divided fine sea salt1/2 tsp, divided freshly ground black pepper
3. 3

   Roast for 20 to 25 minutes, turning the bread once halfway through, until the tomatoes are collapsed at the edges and lightly blistered, and the bread is golden and crisp outside but still a little chewy in the centre. That contrast is what makes panzanella especially good.

4. 4

   While the tray is in the oven, place the red onion in a bowl of cold water for 10 minutes, then drain well and pat dry. This takes away the harsh bite without losing its crunch.

   1 small (about 70 g) red onion, very thinly sliced
5. 5

   Make the dressing in a large mixing bowl: whisk together balsamic vinegar, red wine vinegar, garlic, the remaining extra-virgin olive oil, and the remaining fine sea salt and black pepper. Taste it; it should be punchy, because the bread will soften and absorb it.

   1 1/2 tbsp balsamic vinegar1 tbsp red wine vinegar1 small clove garlic, finely grated4 tbsp extra-virgin olive oil1 tsp, divided fine sea salt1/2 tsp, divided freshly ground black pepper
6. 6

   Tear or slice most of the basil leaves, keeping a few small leaves whole for finishing. Add the drained red onion, capers, and torn basil to the bowl with the dressing.

   20 g fresh basil leaves1 small (about 70 g) red onion, very thinly sliced1 tbsp capers, drained
7. 7

   When the tomatoes and bread are ready, let the tray sit for 5 minutes so the juices settle. Tip both into the bowl, including all the roasted tomato juices from the tray, and toss gently. Press a few bread pieces lightly into the juices so they absorb flavour without turning mushy.

8. 8

   Leave the salad to rest for 10 minutes at room temperature. This short rest is essential: the bread softens just enough, the dressing mingles with the tomato juices, and the whole salad becomes cohesive rather than dry or crunchy in separate bites.

9. 9

   Transfer to a serving platter or wide shallow bowl and finish with the reserved basil leaves. Serve slightly warm or at room temperature for the best texture and aroma.

Origin & History

Panzanella is a classic Tuscan dish born from cucina povera, the resourceful tradition of turning leftover bread into something beautiful and satisfying. Historically made with soaked stale bread, onions, and summer vegetables, it became especially associated with ripe tomatoes and basil as those ingredients became central to Italian home cooking.