Skip to content

Panzanella

  • 250 g White Bread, stale, cubed 1-cm or 1/2-inch square
  • 50 g Olive Oil
  • 30 g Parmigiano-Reggiano, grated
  • 400 g Cherry Tomatoes, halved
  • 2 T Red Wine Vinegar
  • 2 T Olive Oil
  • 1 Garlic Clove, minced
  • 1/4 t White Granulated Sugar
  • 1/2 t Medium-Grain Salt
  • 1/2 t Black Peppercorn, ground
  • Fresh Basil Leaves, thinly sliced
  1. Toast bread cubes. Preheat a large skillet over medium heat. Toast bread cubes in olive oil until golden and crisp. Mix in parmesan. Continue toasting 3-4 minutes until the cheese melts and the cubes are crisp outside but slightly chewy inside.
  2. Cool 10-15 minutes.
  3. Combine tomatoes and vinaigrette. Mix tomatoes, red wine vinegar, olive oil, minced garlic, sugar, salt, and pepper.
  4. Rest at room temperature for at least 20 minutes.
  5. Mix salad. Add basil and bread cubes, and toss to coat evenly.
  6. Rest at least 20 minutes until bread absorbs the juices.
  7. Adjust seasoning with salt, pepper, vinegar, or olive oil to taste, and serve.

  1. Mitzewich, John. "Chef John's Panzanella." All Recipes. 19 August 2014. ↩

  2. Mitzewich, John. "Crispy Panzanella Salad - Tuscan Bread & Tomato Salad Recipe." YouTube: Food Wishes. 19 August 2014. ↩