Panzanella is a classic Italian bread salad with a tangy blend of tomato juice, olive oil, red-wine vinegar poured over a colorful mixture of roasted peppers, tomatoes, anchovies, capers, black olives and toasted rustic ciabatta. This Tuscan salad puts day old bread to a delicious use. Stale bread never tasted so good. This recipe has been updated from the original July 2015 version in order to provide a better experience for our readers. Last updated April 2019.
For this recipe you will need: rustic Italian bread loaf, olive oil, red bell peppers, yellow bell peppers, anchovies, ripe plum tomatoes, garlic, red wine vinegar, capers, Kalamata olives, basil leaves, salt, freshly ground black pepper.
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Panzanella Salad a rustic dish
At one time people thought this salad a peasant meal; bread was a tummy filler and a dish extender. When there was no other food available, the Italian mamma would use her stale bread to soak up the delicious juices from her ruby red tomatoes and colorful garden peppers that had ripened on the vine. The dish was cheap and it was filling.
In days past, the cittadini { city people} looked down at such simple dishes. . . la tavola povera { poor food}.
Now you find panzanella even in upper scale restaurants. My how times have changed!!
That just goes to show, if something tastes good you don't pigeon hole it into a tavola contadina ( country food )or tavola cittadina(city food).
Homemade bread in Italian recipes
I remember my mamma making pappa { mushy like baby food} when I was growing up.
Sometimes she used tomatoes and made pappa al pomodoro or used home-made broth for pappa al brodo. The stale bread cubes soaked up the juices from the tomatoes or from her flavorful broth. Doing this made the dishes into hearty flavorful stews with a thick consistency.
I thought it was just something she made up. I didn't know of anyone else eating anything like it. There were no other Italians around the small Midwestern town we moved to once we left Italy. I really couldn't compare --- and ask. Mamma and papà were very economical. What they were given -- they used.
What they bought -- they never wasted!!
More ways to transform stale bread the Italian way...
Panzanella a simple Italian Bread Salad
The toasted bread cubes in this salad guarantees that none of the delicious juice goes to waste. Our Panzanella recipe does not include cucumber and onion like some bread salad recipes, although you may add it if you wish.
We like the taste of the roasted colored peppers , the juicy, plump tomatoes, and the toasted rustic ciabatta all dressed with the tangy vinaigrette dressing.
Panzanella is a wonderfully piquant salad that can be assembled ahead of time. It is so good and we've even enjoyed it as a leftover the following day.
We know you're going to enjoy this salad. Save those juicy tomatoes and stale bread and see if you don't agree.
More salads that capture the imagination
- Ramen Broccoli Slaw A Crunchy Asian Coleslaw
- Cheese Tortellini Salad with Sun Dried Tomatoes
- Unbeatable Beet Salad With Hickory Bacon Vinaigrette
These aren't your usual ho hum salads. Tasty any time of year!
Tutti a tavola è pronto!
Un caro saluto e alla prossima!
YOU MAY NEED...
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For this recipe you'll need a good red wine vinegar. We always keep some on hand. They are great additions in making homemade vinaigrette dressings. You just can't beat homemade. This is one of our pantry staples.
Panzanella Italian Bread Salad Classic Tuscan Dish
Stale bread never tasted so good as when it is toasted and mixed in with juicy ripe tomatoes, roasted colorful bell peppers, Kalamata olives and a delightful vinaigrette. This dish is ideal as a potluck salad or included at a family gathering. It's a real time saver because you can assemble it ahead of time and then just add the dressing a few minutes before serving. I can guarantee that this will become a favorite at your house.
If you like this recipe please consider giving it a five star rating.
📖 Recipe
Panzanella - A Classic Italian Bread Salad
Ingredients
- 8 oz. ciabatta or rustic Italian loaves such as that found in Tuscany and Abruzzi.
- ⅔ cup olive oil
- 3 red bell peppers
- 3 yellow bell peppers
- 2 oz. can anchovies
- 2 lbs. ripe plum tomatoes
- 4 garlic cloves minced
- 4 Tablespoons red wine vinegar
- 2 oz. capers
- 1 cup pitted Kalamata olives - halved
- Basil leaves for adding to salad and garnish
- Salt and freshly ground black pepper.
Instructions
- Cut the ciabatta into ¾ inch chunks and drizzle with ¼ cup of the olive oil. Broil the bread lightly until the cubes are a golden brown.
- Preheat the oven to 400F. Put the peppers on a foil-lined baking sheet and bake for about 45 minutes - unti the skin begins to char. Remove from the oven, transfer to a large bowl, cover with a plate and leave until the peppers are cool enough to handle.
- When the peppers are cool, peel off the skins, discard the stalk ends and seeds then cut the peppers in 1 inch pieces.
- Drain, then coarsely chop the anchovies. Set aside.
- To make the tomato dressing, peel and halve the tomatoes. Scoop the seeds into a strainer set over a bowl.
- Press the tomato pulp in the strainer to extract the juice. Discard the pulp and add the remaining oil, the garlic, vinegar and seasoning to the juice.
- In a large bowl, layer the toasted bread, peppers, tomatoes, anchovies, capers, ending with olives.
- Pour the dressing over and let stand for about 30 minutes. When ready to serve, mix the ingredients then top with plenty of basil leaves.
Notes
- The salad can be assembled ahead of time -- we have even done it the night before keeping the salad in the refrigerator. Let the salad come to room temperature then pour the dressing over the salad 30 minutes before serving. Top with basil leaves.
Nutrition
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