Classic Panzanella

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  • Level: Easy
  • Total: 35 min (includes draining time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)

6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces 

Kosher salt and freshly ground black pepper 

6 tablespoon extra-virgin olive oil 

3 tablespoons sherry vinegar 

1/4 cup thinly sliced red onion 

1 cup basil leaves, torn 


  1. Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool.
  2. Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out.
  3. Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately.