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Classic Tuscan Panzanella

Tuscan bread salad, first documented from the 14th century pan lavato of Boccaccio through the 16th century praise of Bronzino, with the modern addition of tomatoes, it's a fine antipasto for your summer table.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour

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IngredientsMethodVideoNotes

Ingredients
  

For the salad:
  • 3 fresh ripe tomatoes diced into large chunks — the ripest you can find. Heirloom tomatoes are ideal. The tomato juice is part of the dressing
  • ½ red onion thinly sliced
  • 1 cucumber diced into large chunks
  • Large handful of fresh basil roughly chopped or torn
  • 2 cloves garlic finely minced or grated
For the bread:
  • 2 to 3 day old stale crusty bread sourdough works extremely well — cut into large rough chunks approximately 2 to 3cm. If your bread is not stale, cut it and place it in a 200°F oven for 20 to 30 minutes until hardened and dry throughout
For the dressing:
  • Good quality extra virgin olive oil — this is not the moment for budget oil. The dressing is simple enough that the oil's quality is immediately apparent
  • Red wine vinegar
  • Salt and flaky sea salt
  • Black pepper
To finish:
  • Fresh mozzarella torn into pieces
  • Good balsamic vinegar for drizzling

Instructions
 

Toast the bread

  1. Heat a generous amount of olive oil in a wide heavy pan over medium-high heat. Add the bread chunks and toss to coat them in the oil. Cook, turning occasionally, for 8 to 10 minutes until deeply golden on most surfaces and completely crisp throughout. The bread should be genuinely crisp, not just lightly toasted. Season with a pinch of salt while still hot. Set aside and allow to cool slightly.

Prepare the vegetables

  1. Dice the tomatoes into large pieces and place in a large bowl, catching all the juice. Slice the red onion thinly. Dice the cucumber into large chunks. Add garlic, onion and cucumber to the tomatoes. Season generously with salt and toss to combine. The salt will begin drawing moisture from the tomatoes immediately, which becomes part of the dressing.

Make the dressing

  1. In the base of your serving bowl, combine a generous pour of olive oil with a good splash of red wine vinegar, a pinch of salt and plenty of black pepper. The ratio should be approximately three parts olive oil to one part vinegar. Taste and adjust. The dressing should be sharp and bold because the bread will absorb and mellow it considerably.

Assemble

  1. Pour the dressing into the large serving bowl first. Add the vegetable mixture with all its accumulated juices. Add the toasted bread chunks and the chopped basil. Toss thoroughly to coat everything completely. Every piece of bread should make contact with the dressing and the tomato juices.

Refrigerate

  1. Cover and refrigerate for at least one hour before serving. This resting period is not optional. During this time the bread absorbs the dressing and tomato juices, the onion mellows in the acid, and the entire dish unifies into something considerably better than the sum of its components. Check after an hour. If the bread has absorbed everything and the salad seems dry, add another drizzle of olive oil and a splash of vinegar before serving.

Serve

  1. Remove from the refrigerator 10 to 15 minutes before serving to take the edge off the chill. Tear fresh mozzarella over the top. Drizzle with good balsamic vinegar. Serve immediately.

Video

Notes

  • The bread is the most important technical element of this recipe. It must be genuinely stale or dried in the oven before toasting. Fresh bread will turn to paste immediately upon contact with the dressing. Sourdough is particularly good because its denser crumb structure holds up better under the liquid than standard white bread. The chunks should be large, at least the size of a walnut, to give the bread a chance to be simultaneously soft at the centre and crisp at the edges after soaking.
 
  • The mozzarella and balsamic are not traditional Tuscan panzanella and any purist will point this out. They are, however, excellent additions that complement the dish without compromising its essential character. Add them if you want them. Leave them out if you want the classic version. Both are correct depending on what you are trying to serve.
 
  • This salad does not keep well beyond the day it is made. The bread will continue absorbing liquid overnight and will be soft throughout by the following morning. Make it the day you intend to serve it, and serve it cold with the rest time completed.