Equipment
* optional
Ingredients
Salad Base
- 250 g ciabatta loaf, stale or toasted, torn into bite-sized chunks
- 500 g ripe tomatoes, core removed, cut into wedges or large cubes
- 150 g cucumber, peeled, seeded, and sliced into half-moons
- 50 g red onion, thinly sliced
Vinaigrette
- 60 ml extra virgin olive oil, high quality
- 30 ml red wine vinegar
- 5 g sea salt, flaky or coarse
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 327 kcal
- Protein
- 6 g
- Carbohydrates
- 37 g
- Fat
- 16 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 703 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 464 mg
- Calcium
- 46 mg
- Iron
- 1.8 mg
- Magnesium
- 21 mg
- Phosphorus
- 44 mg
- Zinc
- 0.3 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 54 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
If the ciabatta is not already stale, tear it into chunks, spread on a baking sheet, and bake at 150°C (300°F) for 10-15 minutes until dried out but not deeply browned. Let cool on the cutting board.
Place the chopped tomatoes in a colander set over a large mixing bowl. Toss the tomatoes with the sea salt and let them sit for 15 minutes to draw out their natural juices.
Remove the colander of tomatoes and set aside. To the tomato juice in the mixing bowl, add the red wine vinegar and extra virgin olive oil. Whisk vigorously to combine. Season with black pepper.
Add the torn ciabatta chunks to the bowl with the vinaigrette. Toss well with a large spoon so the bread begins to absorb the liquid.
Add the salted tomatoes, sliced cucumber, and red onion to the bowl. Toss thoroughly. Let the salad rest at room temperature for 15 to 30 minutes before serving to allow flavors to meld and the bread to soften slightly.
Chef's Notes
- The success of a minimal ingredient dish rests entirely on the quality of its components. Use the best extra virgin olive oil and the ripest tomatoes available.
- Tearing the bread rather than cutting it with a knife creates craggy edges that soak up the vinaigrette far more effectively than smooth cuts.
- Allowing the tomatoes to purge their juices with salt forms the foundational flavor base of the vinaigrette, ensuring the bread is soaked in pure tomato essence rather than just oil and vinegar.
- For the best texture and flavor, serve the salad the same day it is made. Refrigeration fundamentally alters the starch structure of the bread and dulls the natural sweetness of the tomatoes.
Storage
Refrigerator: 1 day — Store in an airtight container. Bread will continue to soften; best consumed within 24 hours.
Troubleshooting
Bread turns to mush immediately upon mixing
Cause: Bread was too fresh or sliced too thinly before tossing
Fix: Cannot be fixed
Prevention: Ensure bread is fully stale or thoroughly oven-dried; tear into substantial chunks rather than slicing.
Salad lacks depth of flavor
Cause: Tomatoes were underripe or cold from the refrigerator
Fix: Add a tiny pinch of sugar and an extra dash of red wine vinegar to the bowl, toss, and let rest for an additional 10 minutes.
Prevention: Use vine-ripened, room-temperature tomatoes in peak season.
Cultural Context
Panzanella originated in the rural regions of Tuscany as a resourceful way for farmers and peasants to utilize stale bread to avoid food waste. Historically, onions and wild greens formed the base of the dish, and it was not until the 20th century that tomatoes became the undisputed star of this iconic Italian summer salad.
