Panzanella, Italian bread-and-tomato salad

  • 6 Servings
  • 10mPrep Time
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : bread
  • Chef : Kevin Provenzano

A simple salad of juicy, ripe tomatoes, cubed leftover bread and a few vegetables and herbs. The juices from the fresh tomatoes soak into the bread, infusing them with delicious summer flavor.


4 cups bread, cut into 1-inch cubes (day-old Italian or French bread works best) About 1-1/2 pounds ripe tomatoes, cut into 1/2-inch dice 1/2 small red onion, very thinly sliced 1/2 cucumber, cut into 1/4-inch dice 1/3 cup chopped black olives 10 large basil leaves, stacked and sliced thin 1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried oregano) 2 tablespoons red wine vinegar 4 tablespoons extra-virgin olive oil plus extra for topping Salt and freshly ground black pepper to taste


  • Toss everything in a bowl and let marinate at room temperature for at least 1 hour.
  • When ready to serve, toss lightly and check the seasoning.
  • Divide into 6 bowls and drizzle a little extra-virgin olive oil on top.