Add your favorite ingredients to a summer panzanella. Here’s a recipe from The Wanderlust Kitchen (photo © The Wanderlust Kitchen).
 Panzanella is a way to turn lush summer tomatoes into a bread-and-tomato salad (photo © Baldor Specialty Foods).
Panzanella, a traditional Tuscan salad of bread and tomatoes, is delicious way to use summer’s best produce and one- or two-day-old bread, which is softened by the vinaigrette.
Panzanella originated as peasant food, but can be found at fine modern Italian restaurants and at other stylish restaurants.
But you don’t need a restaurant. You need four main ingredient types, plus whatever extras you like:
Stale Bread: baguette, country loaf, naan, pita, sourdough, whatever you have. Cut or tear into one-inch pieces and toast under the broiler.
Summer Vegetables: tomatoes especially, but also cucumbers, bell peppers, even stone fruits. Slice produce into 1-inch pieces and toss with the bread.
Herbs: Tear pieces of fresh herbs that go with the produce. Basil and parsley are favorites, but don’t overlook cilantro, oregano, rosemary, thyme or other favorite(s).
Dressing: Olive oil and vinegar are classic; but make it more interesting with flavored oil or vinegar or a dab of Dijon mustard. Use enough vinaigrette to generously coat the bread.
Extras: Add your favorites, from onions to olives and small mozzarella balls (ciliegine). We usually have a jar of pepperoncini to toss in. The salad can be authentically simple or foodie-elaborate.
Autumn Panzanella Salad
Autumn Panzanella Salad #2, With Squash & Lentils
Basic Summer Bread Salad
Grilled Chicken Panzanella
Mix & Match Panzanella Ingredients
Naan Panzanella With Curried Croutons
Summer Panzanella With Heirloom Tomatoes
Summer Panzanella With Peaches & Prosciutto
Winter Panzanella With Citrus & Cheese
To turn panzanella into a main dinner dish, add a burrata, slices of prosciutto or other Italian charcuterie, cubed grilled meats or poultry, shellfish, even jammy boiled eggs.
> The History Of Panzanella
MORE PANZANELLA RECIPES