Panzanella with Tomato Vinaigrette

Panzanella is a centuries-old recipe that dates back to the Middle Ages. It’s the perfect combination of fresh, crisp summer vegetables, tangy vinegar, and herbaceous, grassy olive oil. It was so beloved that it was enshrined by the Florentine Renaissance painter Agnolo di Cosimo’s poem ” Il lode delle cipolle,” or “An ode to onions.” Back then, it was made without tomatoes since they hadn’t yet become a staple in Italian cuisine. Further, Italy wasn’t a republic then either, so we can’t say that he was talking about “Italian cuisine,” but I digress. Let’s focus on the recipe.

Panzanella - To toast, or not to toast? That is the question.

Historically speaking, toasting bread was unnecessary because panzanella is made from stale bread that is already hard. In modern takes, we often find instructions to toast or grill fresh bread. There’s nothing wrong with that, but IMO this extra step is fussy. The main reason I love this salad in the summer is that it doesn’t require any cooking. I don’t want to fire up a grill if I can avoid it. It should be a quick, simple dish that requires very little time or effort to prep. I mean, if you want to heat up your kitchen in July with an oven, be my guest. You do you.

Essentially, around this house, we make panzanella when we have the occasion of stale leftover bread. As in, I don’t head to the store thinking, “I need to buy all the ingredients to make toasty bread salad.” No, no, no. I make panzanella because I don’t want to go to the store or because I have extra veggies and old bread that I need to use up.

Which type of bread should I use for panzanella?

If we are sticking to traditions here, panzanella is made with “pane sciapo” or saltless bread. Saltless bread is norm in Umbria and Tuscany. However, Marco and I prefer salted bread. Our favorite is Grande Impero Grano Duro, which I’d compare to an American “rustic sourdough.” We like it to be spongy and bouncy inside, with a thick crusty exterior. Most importantly, once this type of bread becomes stale, it becomes hard as a rock so it can be dipped in water without becoming too mushy. This is great because you want it to retain a little tooth.

What kind of veggies should I use for panzanella?

The OG recipe from the 1500s called for bread, wild greens (like purslane), red onions, and basil. I sub the wild greens for arugula, use Persian cucumbers when I can find them, and add a rainbow of tomatoes. We’re fortunate to have an incredible selection of tomatoes at the near-daily markets around Perugia. During peak season, I find it difficult to leave without overbuying them. I’m like a kid in a tomato candy store. I want all the colors and sizes. Also, there are plenty of variations and additions out there. You could add tuna, white beans, olives, capers, a few dollops of basil pesto…the list goes on. The panzanella world is your oyster.

Soaking bread for panzanella

Fill a bowl or wide baking dish with water. Cut the bread into about 1cm thick slices. Dip the slices in the water, just for a second or two, shake off the excess, and set aside in a strainer. You don’t want it to be sopping. This bagno (bath) is quick refresher to soften, not soak. Leave the bread in the colander to absorb the water for about 30-40 minutes.

How long will panzanella keep?

I suggest making panzanella an hour or two before eating, which is just long enough for the flavors to meld. Storing it is not appealing for two reasons:

The bread will get too soggy.
You shouldn’t (ever) keep tomatoes in the fridge. It ruins the texture and makes them mealy. Ew. Stop putting tomatoes in the fridge.

That being said, if you must prep the day before, keep separate the chopped veggies, bread, and vinaigrette. Adding salt to the veggies will cause them to wilt, release water, and change the texture. Simply add the vinaigrette at when you’re ready to serve.