When you sit down at an Italian restaurant you can’t keep your hands off the bread basket because nothing is more satisfying than a warm, crunchy slice of bread soaked in olive oil. That same light comfort can be found in a salad.Welcome the bright, fresh taste of summer with panzanella. Here, sweet, succulent garden tomatoes are picked off the vine and tossed in a light vinaigrette with slightly stale bread. Deliciously light, vibrantly fresh, this Tuscan classic is like sunshine in a bowl.Italian Panzanella SaladIngredients*Panzanella is best when made from slightly stale bread. If you don’t have a leftover loaf handy, leave your bread out overnight or take advantage of your bakery’s “day-old” table.

Gina Samarotto
Recipe by Extra Crispy


Credit: Photo by Alex Tepper

Recipe Summary

5 mins
5 mins
10 mins
3 servings


For the salad:
For the vinaigrette:


Instructions Checklist
  • Place the bread cubes in a single layer on a cookie sheet and toast in a 350°F oven for three to five minutes or until golden. Let cool.

  • Place the toasted bread, tomatoes, onion, basil and cucumber in a large mixing bowl and set aside while you make the vinaigrette.

  • Combine all the vinaigrette ingredients into a jar or small container and shake vigorously until thoroughly combined.

  • Pour half of the vinaigrette over the panzanella and toss gently but thoroughly. Add the remaining vinaigrette, toss once more and serve.