Can I make Panzanella salad in advance?

Panzanella salad is best enjoyed fresh, as the bread becomes soggy over time. However, you can prepare the ingredients and assemble the salad just before serving to maintain its texture and flavors.

Can I use fresh bread instead of stale bread for panzanella salad?

While stale bread is traditionally used for Panzanella salad, you can achieve a similar effect by toasting fresh bread cubes in the oven until they become slightly dry and crispy. This helps the bread hold up better when mixed with the dressing and the juicy vegetables.

How long does panzanella salad last?

Panzanella salad is best enjoyed immediately after assembly. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day. Remember that the bread may become softer as it sits, so the texture may change slightly.

Can I substitute the vinegar in the dressing?

While red wine vinegar is commonly used in the dressing, you can experiment with other types of vinegar such as white wine vinegar, balsamic vinegar, or even lemon juice for a different flavor profile. Adjust the quantity to taste, considering the desired balance of acidity.

Best Summer Panzanella Salad Recipe (Bread & Tomato)

Ingredients

Units Scale

Bread

1 large loaf ciabatta bread or rustic bread, cut into 1-inch cubes to 1 1/2-inches (about 6 cups bread cubes)
2 tablespoons extra virgin olive oil

Tomato Salad

3 pounds fresh ripe tomatoes, cut into bite-size pieces (mix of heirloom, cherry tomatoes, grape tomatoes, and plum tomatoes)
1/4 cup red onion, very thinly sliced
2 teaspoons kosher salt, plus more for seasoning
3/4 cup extra-virgin olive oil, divided
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons red wine vinegar or sherry vinegar
Freshly ground black pepper to taste
1/2 cup fresh basil leaves, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

Place all of the tomato salad ingredients in a bowl and toss. Let sit for 1 hour so all the juices come out of the tomatoes and create a sauce with the olive oil.
Preheat oven to 350°F adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons of olive oil. Transfer to a rimmed baking sheet. Bake for about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
In a large serving bowl, combine the toasted bread with the tomato mixture. Cover with plastic wrap. Let rest 30 minutes before serving, tossing occasionally until the bread absorbs the dressing. Serve at room temperature or cold.

Author: Elena
Prep Time: 10 min
Cook Time: chill time 30-60 minutes
Category: Savory
Method: Italian
Cuisine: Italian

Keywords: salad, bread salad, panzanella salad, tomatoes, bread