Tuscan Panzanella with Ripe Tomatoes and Basil

Why You’ll Love This Recipe

• Authentic Tuscan method: bread is soaked and hand-squeezed for the classic tender, toothsome texture.
• No cooking required—perfect for peak-summer produce and hot days.
• Big, bright flavors from ripe tomatoes, basil, and a bold red wine vinaigrette.
• Ideal for using up day-old bread while still tasting restaurant-worthy.

Grocery List

• Produce: Ripe tomatoes (1 1/2 lb), English cucumber (1 medium), red onion (1 small), fresh basil (1 bunch), 1 garlic clove (optional)
• Dairy: None
• Pantry: Day-old crusty country bread or ciabatta, red wine vinegar, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

For the Salad

• 10 oz day-old crusty country bread or ciabatta, torn into 1 to 1 1/2 inch chunks
• 1 1/2 lb ripe tomatoes (heirloom if available), cut into bite-size wedges and chunks
• 1 medium English cucumber (about 10 oz), halved lengthwise and sliced 1/4 inch
• 1/2 small red onion, very thinly sliced
• 1 packed cup fresh basil leaves, torn, plus extra for garnish

For the Red Wine Vinaigrette

• 3 tbsp red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 small garlic clove, finely grated or mashed to a paste (optional)

Optional Add-Ins

• 1 tbsp brined capers, rinsed
• 1/3 cup pitted green olives (such as Castelvetrano), halved
• Pinch of red pepper flakes for gentle heat

Step-by-Step Instructions

Step 1: Salt the tomatoes to build flavor

Place the cut tomatoes in a large mixing bowl and sprinkle with 1 teaspoon kosher salt. Toss gently and let stand for 10 minutes. The salt will pull out tomato juices—this is liquid gold that will help season the bread and dressing.

Step 2: Tame the onion

Put the sliced red onion in a small bowl of very cold water with 1 teaspoon of the red wine vinegar. Soak for 10 minutes to mellow the sharpness, then drain well and pat dry with a towel. This keeps the salad bright without overwhelming bite.

Step 3: Soak and squeeze the bread

Fill a large bowl with cold water. Submerge the torn bread for 30 to 60 seconds, just until soft to the core. Working over the sink, squeeze the bread hard by the handful to remove as much water as possible, then crumble or tear back into 1 to 1 1/2 inch pieces. The bread should be moist, not dripping.

Step 4: Make the red wine vinaigrette

In a measuring jug or small bowl, whisk together the remaining red wine vinegar, olive oil, remaining 1/4 teaspoon kosher salt, and the black pepper. Add the grated garlic if using and whisk until emulsified.

Step 5: Combine and dress the salad

To the tomatoes (along with their released juices), add the cucumber, drained onion, squeezed bread, and torn basil. Pour about 3/4 of the vinaigrette over the bowl and toss gently with clean hands or a wide spoon, coating the bread with tomato juices and dressing. If using capers or olives, add them now.

Step 6: Marinate, taste, and serve

Let the salad rest at room temperature for 20 minutes, tossing once halfway through so the bread absorbs evenly. Taste and adjust: add the remaining dressing if needed, another pinch of salt, more black pepper, and a splash of vinegar for brightness. Garnish with extra basil and serve immediately.

Pro Tips

• Choose very ripe, juicy tomatoes; their juices become the backbone of the dressing.
• Squeeze the bread thoroughly after soaking—too wet and the salad will be mushy, too dry and it will not absorb flavors.
• Room temperature is key. Cold ingredients mute flavors and slow marination.
• Use the best olive oil you have; you will taste it in every bite.
• If your tomatoes are less juicy, add 1 to 2 tablespoons of water to the vinaigrette to help hydrate the bread.

Variations

• Anchovy and Caper Panzanella: Add 2 finely chopped anchovy fillets and 1 tablespoon capers to the dressing for a briny, classic Tuscan lift.
• Roasted Pepper Panzanella: Fold in 1 cup strips of roasted red or yellow peppers for sweetness and color.
• Peach and Tomato Panzanella: Add 1 large ripe peach, sliced, for a sweet-tart summer twist; finish with a pinch of flaky salt.

Storage & Make-Ahead

For best texture, serve within 45 minutes of assembling. You can prep ahead by cutting the tomatoes and cucumber, soaking and draining the onion, and making the vinaigrette up to 24 hours in advance (refrigerate each; bring to room temperature before using). Tear bread and soak/squeeze just before mixing. Leftovers keep in an airtight container in the refrigerator up to 1 day; revive with a splash of vinegar, a drizzle of olive oil, and fresh basil before serving.

Nutrition (per serving)

Approximate: 395 calories; 22 g fat (3 g saturated); 44 g carbohydrates; 6 g fiber; 9 g protein; 560 mg sodium. Values will vary based on bread type, oil, and salt used.