Panzanella

Name: Panzanella
Total time: 45 min
Yield: 6 servings
Cuisine: italian
Ingredients: 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups); 6 tablespoons extra-virgin olive oil, more to taste; 3/4 teaspoon kosher sea salt, more to taste; 2 pounds very ripe tomatoes, preferably a mix of varieties and colors; 6 ounces fresh mozzarella, torn or cut into bite-size pieces; 1/2 cup thinly sliced red onion, about half a small onion; 2 garlic cloves, grated to a paste; 2 tablespoons red wine vinegar, more to taste; 1 tablespoon chopped fresh oregano or thyme (or a combination); Large pinch red-pepper flakes (optional); 1/2 teaspoon Dijon mustard; Black pepper, to taste; 1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber; 1/2 cup torn basil leaves; 1/4 cup flat-leaf parsley leaves, roughly chopped; 1 tablespoon capers, drained

By Melissa Clark

Updated May 30, 2024

Panzanella — Andrew Scrivani for The New York Times

Total Time: 45 minutes
Rating: 5(2,393)
Comments: Read comments

At the height of tomato season, for every perfectly ripe, taut and juicy specimen there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated with a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version includes mozzarella for richness and cucumber for crunch. It’s an ideal do-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just be sure to dry your bread out thoroughly in the oven so it won’t turn to mush. For a make-ahead summer party, serve alongside crunchy fried chicken and round out the meal with a luscious coconut cake accented with peaches.

Featured in: Fried Chicken Stars in This Make-Ahead Meal

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Ingredients

Yield:6 servings

4ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6tablespoons extra-virgin olive oil, more to taste
¾teaspoon kosher sea salt, more to taste
2pounds very ripe tomatoes, preferably a mix of varieties and colors
6ounces fresh mozzarella, torn or cut into bite-size pieces
½cup thinly sliced red onion, about half a small onion
2garlic cloves, grated to a paste
2tablespoons red wine vinegar, more to taste
1tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red-pepper flakes (optional)
½teaspoon Dijon mustard
Black pepper, to taste
½cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
½cup torn basil leaves
¼cup flat-leaf parsley leaves, roughly chopped
1tablespoon capers, drained

Ingredient Substitution Guide

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Preparation

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Step 1
Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
Step 2
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, ¼ teaspoon salt and the red-pepper flakes if using. Toss to coat and set aside.
Step 3
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, ¼ teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
Step 4
Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Ratings

5 out of 5

2,393 user ratings

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Comments

Joel Nydahl7 years ago

Is there a way to print the notes along with the recipes? Some are very helpful and it would be great to have them attached.

Tami7 years ago

A very good dish to use up late summer garden bounty. But simplify the directions by chopping all the tomatoes first, tossing with all the salt to bring out their juices, and then add the other ingredients on top. Add the vinaigrette. Mix and let sit.

Oil-cured olives and baby arugula were nice additions to my try.

Kim6 years ago

I first made Ina’s take on this salade, (cucs, tomato, Bell peppers, red onion, bread croutons) and have learned that variations on the theme (tuna, capers, mozzarella, garbanzo beans, olives, arugula), make a delicious, light dinner. I have eaten many versions in Italy. Whatever great ingredients are in season/to your taste should be your guide. It’s a composed salad, not rocket science. Lighten up Times readers and enjoy the late summer bounty and Melissa Clark’s brilliance.

W1 week ago

How long can this store for?

Miss the Redbird1 month ago

What's even better than roasted bread cubes tossed in olive oil? Roasted bread cubes tossed with the pan juices from roasting a chicken. So good. I don't care if it isn't authentic Italian to toast the bread cubes, the salad I made (no onion, capers, mozz, or herbs) was delicious and a big hit. Early spring, so no local tomatoes. Camparis from TJ's worked perfectly. I agree with others, two cloves of garlic is overkill. I used most of a small one, still a little much for this garlic lover.

Rachel4 months ago

I only very loosely followed this recipe with a big hunk of stale bread I needed to use and it was AMAZING. Made a lot of panzanella converts that night.

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