Everyday Kitchen

Italian · Salads

Panzanella

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan

Panzanella is a Italian dish. Let bread absorb tomato juices without becoming completely soft.

Prep
20 min
Cook
10 min
Rest, soak, marinate or chill
20 min
Total
50 min
Servings
4
Difficulty
Medium
Cuisine
Italian
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Panzanella.
Representative photograph of Panzanella. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Bread

Salad

Dressing

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Toast · About 10 min

  1. Toss 250 g stale bread, cubed, 25 ml olive oil; bake at 180°C / 350°F for 10 minutes until dry at the edges.

    Check: Look for this result: dry at the edges.

Mix · About 10 min

  1. Combine 600 g ripe tomatoes, chopped, 200 g cucumber, sliced, 60 g red onion, sliced, 20 g basil and 40 ml olive oil, 30 ml red wine vinegar, ½ tsp salt, ¼ tsp pepper; stand 10 minutes to release tomato juices.

Soak · About 10 min

  1. Fold in bread and stand 10 minutes before serving.

    Check: The bread absorbs the tomato juices but still holds its shape when gently tossed.

Tips

  • Let bread absorb tomato juices without becoming completely soft.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use white wine vinegar instead of red wine vinegar.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Panzanella close to serving so the texture stays fresh.

FAQ

What matters most when making Panzanella?

Let bread absorb tomato juices without becoming completely soft.

What can I substitute in Panzanella?

Use white wine vinegar instead of red wine vinegar.

Can I prepare Panzanella ahead?

Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Panzanella close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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