Panzanella Salad Recipe

Place the thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine vinegar, water, sugar, salt, peppercorns and red pepper flakes. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 2–3 minutes).

Pour the hot pickling liquid over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1–2 hours) before assembling the salad. Onions will keep refrigerated for up to 2 weeks.

If bread is not stale, dry the cubes: spread bread on a baking sheet, drizzle with 1 tablespoon olive oil, toss, and toast in a 375°F (190°C) oven until golden and crisp, 8–12 minutes, stirring once. Let cool.

Place halved cherry tomatoes and cucumber (if using) in a large bowl. Sprinkle with 1/2 teaspoon salt and toss; let sit 10 minutes so tomatoes release some juice.

Add the bread cubes to the bowl with tomatoes and gently toss to soak up juices. Add torn basil, chopped parsley, and drained capers.

Drain pickled onions, reserving 1 tablespoon of pickling liquid. Add onions to the salad (use more pickling liquid to taste if desired).

In a jar or small bowl combine the red wine vinegar, Dijon mustard, minced garlic, 1 teaspoon salt and 1 teaspoon pepper. Whisk while slowly drizzling in 1 cup olive oil until emulsified. Taste and adjust seasoning.

Pour about half the dressing over the salad and toss gently. Add more dressing as needed so bread is moist but not soggy (you may not use all the dressing).

Drizzle remaining 2 tablespoons of olive oil over the salad if desired, adjust salt and pepper to taste, and scatter shaved Parmesan or torn mozzarella over the top.

Let the assembled salad sit 5–10 minutes for flavors to meld, then serve at room temperature.