How to Make Chef John's Panzanella - A Step-by-Step Guide

Chef John's Panzanella is a traditional Italian bread salad that is perfect for using up leftover bread and garden-fresh tomatoes. This dish is a celebration of summer, with its vibrant colors and bold flavors. It's a beloved staple in Italian cuisine, and for good reason – it's simple, delicious, and satisfying.

One of the key components of Panzanella is the bread. It's typically made with stale bread, which is soaked in a mixture of vinegar, olive oil, and the juices from the tomatoe...

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Ingredients

  • 2 cups stale bread cubes (about 1/2-inch square), or more to taste
  • ¼ cup olive oil, or to taste
  • ¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons red wine vinegar, or more to taste
  • 2 tablespoons extra-virgin olive oil, or more to taste
  • ½ teaspoon minced garlic, or to taste
  • 1 pinch white sugar
  • salt and freshly ground black pepper to taste
  • 4 leaves fresh basil, thinly sliced, or more to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 35 mins
  • Total Time: 55 mins
  • Servings: 2

  • Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.
  • Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.
  • Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
  • Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.
  • Nutrition

    746 cal.

    • Total Fat: 46g
    • Saturated Fat: 8g
    • Cholesterol: 9mg
    • Sodium: 927mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 18g
    • Vitamin C: 29mg
    • Calcium: 168mg
    • Iron: 5mg
    • Potassium: 500mg