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ItalianVeg

Panzanella Bread Salad

Crusty bread, tomato and cucumber tossed in vinaigrette.

20 min4 serveseasy

Panzanella Bread Salad is a classic vegetarian Italian recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are stale bread, tomato and cucumber. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per servingestimated

112

kcal

3g

Protein

15g

Carbs

4g

Fat

vegsaladhealthysummer

Ingredients

  • stale bread4 cups
  • tomato4
  • cucumber1
  • red onion0.5
  • basil12 leaves
  • olive oil0.25 cup
  • red wine vinegar2 tbsp
  • saltstaple

Method

  1. 1
    Step 1 ~7 min

    Toast bread cubes till crisp.

  2. 2
    Step 2 ~7 min

    Toss tomato, cucumber, onion and basil with oil, vinegar and salt.

  3. 3
    Step 3 ~7 min

    Add bread, let stand 10 minutes to soak up juices.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Do not rush the rise. Yeast doughs taste better and stretch more easily after a long, slow proof.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Panzanella Bread Salad take to cook?
From prep to plate, Panzanella Bread Salad takes about 20 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Panzanella Bread Salad vegetarian?
Yes — this version of Panzanella Bread Salad is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Panzanella Bread Salad?
The headline ingredients are stale bread, tomato, cucumber. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Panzanella Bread Salad?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Panzanella Bread Salad?
Panzanella Bread Salad pairs naturally with classic italian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.