The clock is ticking down, and summer will soon be at an end. Have you had your fill of tomatoes yet? Me either. I celebrated my love of tomatoes this past weekend when my son in law invited Dennis and I over for Sunday dinner. He asked if I would make a salad and I thought Panzanella would be perfect.
What is Panzanella? Panzanella is a traditional Italian bread salad that originated in Tuscany. It’s a rustic, refreshing dish made with stale bread that’s been revived by soaking up the juices of ripe tomatoes, olive oil, and vinegar. Classic additions include cucumbers, red onion, and fragrant basil, though variations might feature peppers, capers, or cheese. The bread becomes tender yet retains some chew, creating a satisfying contrast with the crisp vegetables. Originally a way to use up leftover bread, panzanella is now a beloved summer dish, celebrated for its vibrant flavors and ability to showcase peak-season produce in the simplest, most delicious way.
There are a ton of recipes out there, but this time I used one I found online from Natasha’s Kitchen. I made it exactly as written, and it was perfect.
There’s something especially joyful about making panzanella as summer winds down, a way of holding onto the season’s best flavors before they slip away. This rustic Tuscan bread salad is simple, yet every bite carries the essence of late summer: sun-ripened tomatoes bursting with sweetness, the sharpness of red onion, basil leaves fragrant and green. It’s a dish that celebrates abundance, but also thrift—stale bread revived with olive oil and vinegar, transformed into something vibrant and satisfying.
The joy comes in the preparation as much as the eating. Chopping tomatoes, tearing bread into rough pieces, scattering slivers of red onion—the process is very hands-on, casual, unfussy, almost celebratory. Panzanella invites improvisation: maybe a handful of peppers, or some fresh mozzarella if you have it, but never too much, because the tomatoes deserve the spotlight. Once dressed, the salad rests while the bread soaks up juices, turning tender at the edges yet still slightly chewy, a perfect counterpoint to the vegetables’ freshness.
Eating panzanella outdoors, perhaps with grilled food and a glass of chilled wine, is like a farewell toast to summer. It’s a reminder that simple ingredients, treated with care, can capture a fleeting season in a bowl—bright, refreshing, and unforgettable.
12 Responses
Looks delicious. We have had a good crop this year. Trying to sort out aubergines (eggplants) and peppers! Also trying different recipes now that we have enough to play with!
Our summer was cooler than expected and the tomatoes don’t seem to be doing as well as usual. It seemed pretty hot to me though!
We have to grow them under cover, I had some in a greenhouse and most of them in a polytunnel (I think you call them hoop houses) because the weather is erratic! This year was hot and humid during the summer, but we have to watch out for blight if it rains and is humid as it causes blight. Same for potatoes but they seem to be able to fair fluctuations in temperature better.
What a party in a bowl and flavorful, too. I’ve never heard of Panzanella and am interested in what type bread is in it. Will find a recipe and read.
64*F for the high here today with rain, rain, and more rain.
Hugs!
For Panzanella, a dense bread such as sour dough or ciabatta is called for. It is even better if it is a bit stale. I toast my bread cubes in the oven to get them really dried out.
My goodness, what fun. You are waxing lyrical today! Your post almost demands music.
We have lots of tomatoes in the greenhouse so I want to give this recipe a try! Thanks for sharing! 🍅🍅🍅🍅
I have been eating lots of tomato and sharp cheddar cheese sandwiches. I buy sourdough bread. so good. our tomatoes are near their end. bye sweet early girls…..until next year.
I am eating as many tomatoes as I can while they are still good. Same with melon!
Thank you for the recipe. I made it last night and we loved it. I also added cucumbers, and bell peppers. This will definitely be a regular rotation in our house. I might even try adding chopped chicken breast to it sometime to make it a full meal. A rotisserie chicken would be great for that. Thank you again!
Hi Christy, I am so glad the panzanella recipe was a hit for you! You can keep it simple or add whatever additional items you think would be good. It is always a hit.
Have not heard of this but love everything tomato and have an abundance of them to eat so will need to try this out!