Panzanella Salad with Stale Bread Recipe
This Panzanella Salad with Stale Bread recipe is a vibrant Italian classic that transforms leftover bread into a delicious, fresh, and hearty salad. Featured on Everyday Excellent, this recipe combines heirloom tomatoes, cherry tomatoes, cucumber, fresh basil, and creamy bocconcini with a tangy red wine vinaigrette, creating a dish that’s perfect for summer lunches, light dinners, or casual entertaining. By using stale baguette, this salad celebrates resourcefulness while delivering bright, bold flavors and satisfying textures.
The Inspiration
Panzanella is a traditional Tuscan salad that originated as a clever way to use up stale bread, turning what might otherwise be discarded into a delicious, comforting dish. This salad embodies the spirit of Italian home cooking—simple ingredients, fresh flavors, and zero waste.
Host Vanessa Gianfrancesco’s approach on Everyday Excellent highlights the importance of color, texture, and balance in every dish. By combining juicy heirloom tomatoes with crisp cucumber, creamy bocconcini, and tender basil, this panzanella achieves a harmony of flavors that feels fresh and indulgent. The toasted bread adds structure, soaking up the tangy dressing while maintaining a slight crunch, making every bite satisfying.
Ingredients
- 1/3 lb (150 g) stale baguette, sliced
- 2 large heirloom tomatoes, cut into 1 inch (2.5 cm) pieces
- ½ pint (150 g) cherry tomatoes, halved
- ½ large cucumber, diced
- 1 (200 g) package bocconcini
- 1 cup fresh basil leaves, torn
- 1 shallot, diced
- 1 clove garlic, grated
- ¼ cup (59 ml) plus 1 tbsp extra-virgin olive oil, divided
- ¼ cup (59 ml) red wine vinegar
- 2 tsp (10 g) Dijon mustard
- Salt and pepper to taste
Methods
- Preheat the oven to 350 F (177 C). Arrange the bread slices on a baking sheet and drizzle with 1 tbsp (15 ml) olive oil. Place in the oven for 15 minutes to dry out.
- Meanwhile, whisk together the shallot, garlic, ¼ cup (59 ml) olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
- Once the bread is ready, tear it into a large bowl along with the tomatoes, cheese, cucumber, and basil. Pour over the dressing and toss to coat. Season to taste with more salt and pepper and serve.
Serving Suggestions
This Panzanella Salad with Stale Bread is perfect as a light lunch, refreshing brunch, or side dish for dinner. Serve it alongside grilled chicken, fish, or roasted vegetables for a complete meal. It’s ideal for summer gatherings, picnics, or alfresco dining, where the fresh flavors and vibrant colors make a beautiful presentation. The salad pairs well with a chilled white wine like Pinot Grigio or Sauvignon Blanc, which complements the acidity of the red wine vinegar and the freshness of the tomatoes. For added depth, consider including roasted bell peppers or olives, or drizzle a bit of extra virgin olive oil just before serving to enhance the aroma and flavor.
Final Thoughts
This Panzanella Salad with Stale Bread recipe showcases the beauty of simple, fresh, and seasonal ingredients. By using stale baguette, heirloom tomatoes, crisp cucumber, fresh basil, and creamy bocconcini, Vanessa Gianfrancesco demonstrates that thoughtful cooking can turn everyday ingredients into a colorful, flavorful, and satisfying dish.
Perfect for light lunches, brunch spreads, or casual dinners, this salad is a celebration of Italian culinary tradition and sustainable cooking. The combination of textures—from crunchy bread to juicy tomatoes and soft cheese—creates a memorable dish that is as visually stunning as it is delicious. Whether serving it at a picnic, weekend gathering, or family meal, this panzanella salad delivers fresh flavors that will impress your guests and keep them coming back for more.
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