Panzanella
Updated May 8, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
¾ teaspoon kosher sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
6 ounces fresh mozzarella, torn or cut into bite-size pieces
½ cup thinly sliced red onion, about half a small onion
2 garlic cloves, grated to a paste
2 tablespoons red wine vinegar, more to taste
1 tablespoon chopped fresh oregano or thyme (or a combination)
Large pinch red-pepper flakes (optional)
½ teaspoon Dijon mustard
Black pepper, to taste
½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
½ cup torn basil leaves
¼ cup flat-leaf parsley leaves, roughly chopped
1 tablespoon capers, drained
Nutritional analysis per serving (6 servings)
18 grams carbs; 22 milligrams cholesterol; 289 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 3 grams fiber; 530 milligrams sodium; 10 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
- Step 2
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, ¼ teaspoon salt and the red-pepper flakes if using. Toss to coat and set aside.
- Step 3
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, ¼ teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
- Step 4
Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Private Notes
Comments
Is there a way to print the notes along with the recipes? Some are very helpful and it would be great to have them attached.
A very good dish to use up late summer garden bounty. But simplify the directions by chopping all the tomatoes first, tossing with all the salt to bring out their juices, and then add the other ingredients on top. Add the vinaigrette. Mix and let sit.
Oil-cured olives and baby arugula were nice additions to my try.
I first made Ina’s take on this salade, (cucs, tomato, Bell peppers, red onion, bread croutons) and have learned that variations on the theme (tuna, capers, mozzarella, garbanzo beans, olives, arugula), make a delicious, light dinner. I have eaten many versions in Italy. Whatever great ingredients are in season/to your taste should be your guide. It’s a composed salad, not rocket science. Lighten up Times readers and enjoy the late summer bounty and Melissa Clark’s brilliance.
I like making this ahead of time when I know I will be BBQing for dinner. I toast the bread on the BBQ and add it at the last minute.
This recipe is muddled to me. Capers, parsley, thyme, oregano, basil. Too many flavors. I couldn’t really taste any of them. Next time I will just pick to herbs at a time.
Despite all the other comments, additions, and exceptions, I liked this just as it is - except, next time I plan to add the deliciously toasted ciabatta just before serving to preserve the crunch which I prefer to soggy bread.