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.
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Bread salad's simple ingredients
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
- kosher salt
- freshly ground black pepper
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...
- Ribollita - a Tuscan Stew
- Crostini Alla Romana
- Chocolate Bread Cake
- Bruschetta With Tomato and Basil
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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Roberta
I never hear of this salad but it sounds great and will be making it for my brother’s 60th birthday this Saturday. I have a question though, I’m confused about the tomatoes. So just use the pulp and seeds for the dressing? Then put the meat of the tomato into the salad? Thanks 😉
Marisa Franca
Ciao Roberta! You are a wonderful sister! As far as your tomato question goes, you discard the tomato seeds. You cut the tomato and scrape out the seeds and the juicy pulp over a sieve in a bowl. You will press on the pulp so that you get as much juice out of the pulp as you can. The juice is what you use to make the dressing. I hope that answers your question... if you need more of an explanation just let me know. Buona Pasqua!
Roberta
Thank you so much, Marisa!
So the pulp is the meat of the tomato. I feel so dumb…lol
I read all the comments to see if anyone else had the same question - nope, just me.
Still needed to convince myself, wanted to get it right for brother’s bday. So I Googled ‘what is tomato pulp’. And lo and behold…”The term ‘tomato pulp’ refers to the Italian ‘polpa’, which translates to ‘MEAT’.” Should’a done that to begin with.
Have a great day. And thanks again for responding so quickly.
Cheers,
Roberta
Roberta
Marisa, sorry it took me 3 months to post this. The salad was a huge hit, especially with one guest - and she was Italian!
Thanks again for walking me through it.
Michael Lagana
So Good
Eileen Kelly
My family loved this Panzanella salad. the flavors are fresh and so easy to prepare. My favorite way to use bread
Jenny
Now this salad smells like summer! I absolutely love it, it looks amazing and I can just taste all the flavors by looking at it! I have all the ingredients handy, including the bread and I am making it tonight. We are finally using our charcoal grill and this Panzanella will be a perfect side to the spatchcock chicken I am making. Our dinner is going to be fabulous. Can't wait!
Denise
This is a delicious salad! All the flavors blend so well, its easy to make and perfect any time of year!
Paula Montenegro
What's not to love about this Panzanella! It's easy and super flavorful, though I didn't add the anchovies. The bell peppers add a wonderful crunch and make it so colorful. Thanks for sharing.
Veronika
I never had bread salad before but it looks so delicious and comforting! it's perfect for the hot Summer days!
Lori | The Kitchen Whisperer
What a colorful and delicious looking salad! I love making panzanella salads as I hate wasting foods - even stale bread. I love how simple yours is and the flavor profile of ingredients!
Kushigalu
What a colorful, refreshing and flavorful salad this is. Perfect for summer. I can't wait to make this for my husband. He will love this salad.
HEATHER PERINE
I have been on a sourdough bread making terror lately so I can't wait to use up all the leftover odds and ends of the breads I've made and make this salad with it. What a great idea for leftover bread 🙂
Kathryn Donangelo
This Panzanella salad looks so good! I love all of the fresh and flavorful ingredients, especially the Italian bread and anchovies- my favorite!
Corinne
I made mine a little differently. I had home grown Romas, pitted Greek olives (so healthy for you) sliced small red and yellow peppers, cubes of homemade Italian bread, Extra virgin California olive oil, a little balsamic vinegar from Modena, fresh basil leaves, chunks of buffalo mozzarella, and fresh Italian dandelion greens plus a farm fresh sliced hard boiled egg. After you eat a bowl of this you have enough energy to lift up the house! Ha Ha
Marisa Franca
Sounds wonderful, Corinne! That is one delicious meal!! I wish I could have joined you!! xoxo
Jo
A great recipe to use old bread. And this salad has so much texture and taste in it. Love this tasty salad recipe.
Kylie | Midwest Foodie
Panzanella = summer dinner!! Can't wait to try this next weekend when I have my ladies over!!
Tammy
Marisa, your salad looks so beautiful! This is such a wonderful summer salad and one I cannot wait to try! Perfect for all those garden tomatoes 🙂
Nicoletta De Angelis Nardelli
Love Panzanella, what a great way to use up day-old bread and mix it with summer's bountiful tomatoes. Italians don't like to throw away bread, è peccato! (it's a sin!). My dad soaks it in water if it is too hard to eat like that, and make panzanella 🙂 .
Paula Montenegro
What's not to LOVE about this panzanella?! Simple and delicious. It's an excuse to buy those great Italian breads too. Thanks for this recipe.
Leslie Kiszka
Aren't homemade bread crumbs just the absolute best? There's no comparison to anything in the store - that's what makes recipes like this so wonderful!
Marisa Franca
I agree, Leslie! They are much better.
Karyl
Oh man, this Panzanella looks fabulous! I love using stale bread to make big chunky croutons for salads. I've never made Panzanella myself, but I've added it to my list
Marisa Franca
Hi, Karyl!! You'll love the salad. It is so good you'll look forward to stale bread.
Amanda M Mason
So many things I'm loving about this recipe! I love new recipes using stale bread! I hate waste! And this dish looks so authentic! Loving the Italian tastes in here, especially those capers! So making this soon!
Elaine Benoit
I have never heard of or had this delightful salad. Marissa, it looks so delicious! It looks super easy to make and so comforting! I can't wait to make this!
Gloria
What is wrong with me? I have NEVER tried this salad. I LOVE LOVE LOVE bread!! Fresh tomatoes are awesome. We love grilled peppers, and they would be awesome here. I don't like anchovies....so I would sub in something else. Maybe smoked salmon would work? I will experiment and see.
Marisa Franca
Once you try it, Gloria, you'll want to keep making it. So Good!!
Nicoletta De Angelis Nardelli
What a delicious rustic dish this is! My parents in Italy never throw away any food, especially bread. They say "è peccato!". Using stale bread to make an awesome panzanella like this, is a way to bring it back to life.
Charity
Panzanella just screams of summer! The big juicy tomatoes, fresh basil and yes bread, because some of us just can't give it up! Saving this recipe for the first home grown tomatoes of the season. Thanks!
Dee | Grammy's Grid
Looks really tasty!! YUM!!
Susie
Yes, panzanella is a tasty meal or side dish........Of course, I think the bread makes this recipe????. I’ve never tried anchovies in this recipe......Thanks, for another variation.......
Deb
My goodness this looks stunningly delicious, living in Cali we get our fresh veggies sooner. I can't wait to try this recipe!
Amy
I have only had panzanella once before but it was divine! That flavors are so vibrant and delicious and I can't wait to try making it myself! Beautiful photos!
Marisa Franca
Hi, Amy! It's amazing that stale bread can taste so good. We do love that salad.
Chrisy
Tell you what, this "poor food" looks absolutely delicious to me! Can't wait to try it 😀
Marisa Franca
Hi, Chrisy! I know -- I feel pretty wealthy eating a delicious salad. 🙂
Denise Wright
I love panzanella! My aunt used to make a Middle Eastern dish similar to this ...also delicious. Can't wait to give this a try!
Ciao Chow Linda
I love the idea of using these fresh-from-the-garden-bursting-with-flavor tomatoes and pairing it with stale, crusty bread. The season is short though, so it's time to get busy and make this asap.
Celeste
Hi Marisa!
So...you are a blogger too! GREAT!
Your blog is very awesome and full of Italian recipe! You cook more Italian food than me...this is funny!
You know? I never ever made panzanella...but it's a summery dish I always wanted to try.
I think I'm gonna give your recipe a try...
Big hug! <3
Marisa Franca
Oh! You have to try it -- you will really enjoy it. Thank you for stopping by -- I hope you stay around 🙂 Big Hug back at you.
Diane P.
Can't wait to try your version of the salad. I've tried several versions of panzanella---all fairly similar, yet they each had a bit of a different taste. Now, I can try a new recipe! Wish my green tomatoes would ripen!! Nothing is growing well in my garden this year-----too much rain, and no sun!
Marisa Franca
I certainly commiserate with you as far as the garden goes. I posted our patio tomato plant on Facebook and it is HUGE!! I'm going to need a step ladder to get the top tomatoes -- if they ever ripen.
Simply Suzannes at Home
Good morning, Marisa!
I LOVE Panzanella! Oh gosh. It is so good!!
I'm amazed at how many versions I've seen over the years.
The first version I ever made was by Kelsey Nixon. She sold me on adding smoked mozzarella!
We have up-and-coming tomatoes in our garden that will need a lovely salad to be a part of . . . and I'm thinking a Panzanella salad is in order! YUM!!
I enjoyed reading about your parents . . . and the story behind your Panzanella!
Thanks for sharing with us, sweet friend!
Sending hugs,
Suzanne
Marisa Franca
Oh I love smoked mozzarella! I could imagine a delicious caprese salad with it. Of course I have to be honest -- I haven't met a cheese, yet, that I didn't like. Hugs back at you!! Have a wonderful weekend.
Marcia
Ciao Marissa!
Love this salad an can't wait to try your version.
And I love it when you incorporate Italian words into your recipes (and define them.) Its fun to impress people with my supposed knowledge of Italian, French, etc., when reading menus - and it all comes from loving to cook!
Thanks for another great recipe!
Marisa Franca
Grazie! Sei molto gentile { You are very kind}. I'm glad you like the Italian. I totally understand the love of cooking -- I am happiest at home cooking and in the garden. But not happier than when I'm with the family. Let me know what you're cooking 🙂
Thistle
Yummm! It looks so delicious! Thank you so much for the recipe!!
Marisa Franca
You're welcome! I love cooking and of course eating! Wish you were near -- I'd love to treat your family. I could get more creative and make more. We eat what we make so if we make a lot there is no one around to eat it all ;-D.
Jovina Coughlin
The perfect summer salad. Marisa, it looks so refreshing and appetizing. I like that you added roasted bell peppers and olives.
Marisa Franca
We love the roasted peppers -- the more the better and hubby would have his ice cream with kalamata olives.
Ambra Sancin
One of my favourite salads. I remember the first time I tasted it here in Australia many years ago (my mother didn't make this at home) I was blown away by the sharp flavours. It's a lovely dish.
Marisa Franca
It is a great dish and you can put just about anything in it that you like.
Rosemary @anitalianinmykitchen.com
Hi Marisa, sounds delicious, with all the tomatoes I have I will be making this. Thanks
Marisa Franca
What kind of tomatoes are you growing? We have Roma which are doing okay and we had two Beefsteak plants that look sick and one humongous patio cherry tomato plant that looks like I'm going to have to get the step ladder to pick. It will be interesting to see what kind of crop we get out of it. How are the zucchini going? Have you fried any blossoms?