Panzanella Recipe

Prepare and toast bread

Preheat oven to 400°F (200°C). Cut the day-old bread into roughly 1-inch cubes to yield about 6 cups. Toss the cubes with 2 tablespoons olive oil on a rimmed baking sheet, spread in a single layer, and toast in the oven for 10–12 minutes, turning once, until golden and crisp but not hard. Remove and let cool slightly.

While bread toasts, core and chop the tomatoes into bite-size pieces; place in a large bowl. Halve cherry tomatoes if using. Peel (if desired) and cut cucumber into 1/2-inch pieces and add to the bowl. Seed and dice the red bell pepper, and add. Thinly slice the red onion and rinse briefly under cold water if you prefer a milder onion flavor; drain well and add to the bowl. Tear basil leaves and roughly chop parsley, then add the herbs to the vegetables. Gently toss to combine.

In a small bowl or jar, whisk together 6 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon honey or sugar (if using). Taste and adjust salt, pepper, or vinegar to balance acidity. The dressing should be bright and tangy.

Reserve 2–3 tablespoons of the dressing (or a splash of tomato juice from the bowl) to moisten the toasted bread later.

Place the toasted bread cubes into the large bowl with the vegetables. Pour most of the dressing (about 3–4 tablespoons), reserving a little for serving, over the bread and vegetables. Gently toss with a large spoon until the bread soaks up some dressing and the salad is evenly coated. Let rest for 10–15 minutes at room temperature to allow flavors to meld and bread to soften slightly but remain slightly chewy.

If using optional components (mozzarella, olives, capers), fold them in gently after the resting period to avoid over-mixing. Taste and add extra salt, pepper, or a splash of vinegar if needed.

Transfer Panzanella to a serving bowl or platter. Scatter additional torn basil leaves on top and drizzle any reserved dressing. Serve immediately at room temperature. Leftovers will continue to soften the bread; store covered in the refrigerator for up to 1 day and toss before serving.