Tomato Panzanella Recipe

Let’s talk about summer on a plate, shall we?

This Tomato Panzanella is that magical dish where stale bread transforms into something so delicious you’ll wonder why you ever threw old bread away.

It’s the ultimate Italian no-waste recipe that celebrates peak-season tomatoes in all their juicy glory.

What makes this panzanella special is the genius way it captures every drop of tomato essence.

As those ripe tomatoes release their juices, they create a natural dressing that soaks into toasted bread cubes, creating a perfect balance of crisp edges and flavor-soaked centers.

The red wine vinegar adds just enough tang to make each bite pop, while fresh basil brings that unmistakable summer aroma that’ll transport you straight to Tuscany.

Ingredients

For the Bread Base:

• 5 oz or ½ loaf of a rustic Italian bread (I used Ciabatta), cut into 1-inch cubes
• Extra virgin olive oil
• Kosher salt

For the Salad:

• 2¼ lbs ripe tomatoes (I used vine ripe tomatoes), cut into small wedges or cubes
• 2 small shallots, peeled and thinly sliced
• ½ cup packed fresh basil, torn
• 4 oz fresh baby mozzarella, optional

For the Dressing:

• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 2 garlic cloves, minced
• ½ tsp Dijon mustard
• 1 tsp fresh thyme, optional
• Black pepper

Steps

1. Preheat your oven to 400°F (205°C). Getting the oven properly heated ensures your bread will toast evenly rather than just drying out.
2. In a large mixing bowl, combine bread cubes with a generous drizzle (about 3 tablespoons) of extra virgin olive oil and a ½ teaspoon of kosher salt. Toss thoroughly to ensure every piece is coated – this is crucial for achieving that perfect golden exterior. Save this bowl for later use! Spread the bread cubes in a single layer on a sheet pan and bake for 10-12 minutes until golden. The edges should become crisp while the centers remain slightly chewy – if they’re completely hard, they’ve baked too long.
3. While the bread toasts, place a large colander over the same mixing bowl you used for the bread. Add the tomatoes to the colander and sprinkle with ½ teaspoon kosher salt. Gently toss with your hands. Let sit for 5-10 minutes – this salting process draws out the flavorful tomato juices that will become the base of your dressing. You should see clear red juice collecting in the bowl beneath.
4. When you have collected at least ¼ cup of tomato juice, move the colander with the tomatoes to the sink temporarily. In the mixing bowl with the tomato juice, add ¼ cup red wine vinegar, ½ cup extra virgin olive oil, 2 minced garlic cloves, ½ teaspoon Dijon mustard, 1 teaspoon fresh thyme (if using), and a ¼ teaspoon of freshly ground black pepper. Whisk vigorously until emulsified – the mixture should look slightly thickened and uniform in color.
5. Return the tomatoes to the mixing bowl with the dressing, then add the toasted bread cubes, sliced shallots, torn basil, and mozzarella (if using). Gently toss everything together, making sure the bread is evenly coated with dressing. The bread should start absorbing the flavorful liquid immediately, but don’t worry if it seems too wet at first.
6. Allow the salad to rest for 20-30 minutes before serving. This resting time is non-negotiable – it allows the bread to soak up the dressing while still maintaining some texture. If served immediately, the bread will be too crunchy; wait too long (over an hour) and it may become too soggy.
7. Just before serving, give the salad a final gentle toss and transfer to a serving platter. Garnish with a few additional fresh basil leaves for a pop of color and freshness. Serve at room temperature for the best flavor experience.

Smart Swaps

• Swap ciabatta for whole grain bread to add nutty flavor and extra fiber
• Use red onion instead of shallots for a more pronounced bite
• Replace mozzarella with feta cheese (4 oz) for a tangier Mediterranean twist
• Substitute balsamic vinegar for red wine vinegar (use 3 tablespoons instead of ¼ cup) for a sweeter profile

Make It Diabetes-Friendly

• Use whole grain sourdough bread (reduces glycemic impact by approximately 25% compared to white bread)
• Cut bread into smaller ½-inch cubes and reduce amount to 4 oz (saves approximately 5g carbs per serving)
• Increase the ratio of vegetables by adding 1 cup diced cucumber and 1 cup diced bell peppers (adds volume with minimal carbs)
• Serve smaller ½ cup portions as a side dish instead of a main course (approximately 15g carbs per serving versus 25g)
• Add 2 tablespoons of pine nuts per serving for healthy fats that slow carbohydrate absorption

Pro Tips

• For the best flavor, use the ripest, most fragrant tomatoes you can find – heirloom varieties are ideal
• Toast the bread just before mixing for optimal texture – pre-toasting too far in advance can make it too hard
• Save the tomato cores and use them in vegetable stock – zero waste!
• If your tomatoes aren’t very juicy, add 1-2 tablespoons of water to the collected juice before making the dressing
• For a make-ahead version, keep the toasted bread separate and combine with the marinated tomatoes just 10 minutes before serving