Print

Giada De Laurentiis Panzanella

Giada De Laurentiis Panzanella - recipe card
Print Recipe

A classic Italian bread salad that’s vibrant and refreshing, combining crunchy, toasted bread cubes with ripe tomatoes, crisp cucumbers, and a zesty red wine vinaigrette. The bread soaks up the dressing and tomato juices, creating a perfect balance of soft, chewy textures and bright, herbaceous flavors.

Ingredients

Scale
  • 1/2 loaf (about 8 oz / 225 g) day-old crusty Italian bread, cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds (about 3 large) ripe Roma tomatoes, cored and cut into 1-inch chunks
  • 1 medium cucumber, peeled, seeded, and cut into 1/2-inch half-moons
  • 1/2 medium red onion, thinly sliced (about 1/2 cup)
  • 3 tablespoons capers, rinsed and drained
  • 1/4 cup fresh basil leaves, torn into small pieces
  • For the vinaigrette:
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F / 200°C. Spread the bread cubes in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently to coat evenly.
  2. Bake the bread cubes for 10-12 minutes, stirring once halfway through, until they are golden brown and crispy on the outside but still slightly soft in the center. The goal is a dry, crunchy texture that will absorb the dressing without turning mushy. Remove from the oven and let cool completely on the baking sheet.
  3. While the bread cools, prepare the vegetables. In a large mixing bowl, combine the tomato chunks, cucumber half-moons, sliced red onion, and rinsed capers. Toss gently to distribute the ingredients evenly.
  4. Make the vinaigrette in a small bowl or liquid measuring cup. Combine the red wine vinegar, 1/4 cup olive oil, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk vigorously until the dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning if needed.
  5. Pour the vinaigrette over the vegetable mixture. Use a rubber spatula or large spoon to fold the dressing into the vegetables until every piece is lightly coated. Let the mixture sit for 5 minutes to allow the flavors to meld and the tomatoes to release some of their juices.
  6. Add the cooled, toasted bread cubes and the torn basil leaves to the bowl. Gently fold everything together, making sure the bread is evenly coated with the dressing and tomato juices. The bread will begin to soften as it absorbs the liquid, creating the classic panzanella texture.
  7. Cover the bowl with plastic wrap and let the salad rest at room temperature for 15-30 minutes. This resting period allows the bread to absorb the dressing fully while maintaining a slight chewiness. For a more refreshing salad, refrigerate for 30 minutes before serving.
  8. Just before serving, taste the panzanella and adjust seasoning with a pinch of salt and a grind of pepper if needed. Transfer to a serving platter or individual bowls. Garnish with extra torn basil leaves and a drizzle of olive oil if desired. Serve at room temperature or slightly chilled.

Notes

Store leftover panzanella in an airtight container in the refrigerator for up to 1 day. The bread will continue to soften, making the salad less crisp over time. To revive, bring to room temperature and add a splash of red wine vinegar and a drizzle of olive oil. Freezing is not recommended as the texture of the bread and vegetables will degrade significantly upon thawing.

Nutrition

Keywords: panzanella, Italian bread salad, tomato bread salad, Giada De Laurentiis, summer salad, no-cook recipe, cucumber salad, red onion, basil, red wine vinaigrette, easy side dish

Find it online: https://giadacooks.com/giada-de-laurentiis-panzanella/