This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Panzanella
Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.
34 K 5/5 (2 reviews)
30 min.
Easy
2.30 €
4 people
9 IngredientsLast modified on: October 16th 2022
300 g cherry tomatoes
3 slices 
3 tablespoons 
1 
4 tablespoons 
Times for this recipe
Preparation: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Wash and dry 300 g cherry tomatoes, cut them in 2, and reserve.
Stage 2 - ⌛ 5 min.
Cut 3 slices bread into small pieces.
Stage 3 - ⌛ 5 min.
In a small skillet over high heat, heat 3 tablespoons olive oil and when hot add the bread.
Toast the croutons to your liking, then remove from heat.
Toast the croutons to your liking, then remove from heat.
Stage 4 - ⌛ 2 min.
Pour the croutons into a bowl, then pour over the tomatoes that you will have sprinkled with fine salt just before.
Do not mix immediately, let the juice of the tomatoes, salted, go down on the croutons.
Do not mix immediately, let the juice of the tomatoes, salted, go down on the croutons.
Stage 5 - ⌛ 5 min.
Stage 6 - ⌛ 1 min.
Pour shallot and parsley on the tomatoes, do not mix.
Stage 7 - ⌛ 3 min.
Stage 8 - ⌛ 2 min.
Pour this mixture into the bowl, mix well, your panzanella is ready.
Remarks
Instead of a shallot in step 5, you can use a red onion.
Do not hesitate to use stale bread to make the croutons, it is completely in the spirit of the recipe, even if they are a little dry, they will be softened by the tomato juice.
Do not hesitate to use stale bread to make the croutons, it is completely in the spirit of the recipe, even if they are a little dry, they will be softened by the tomato juice.
Keeping: To be enjoyed during the day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=80 % | 1,750 RDI=170 % | 140 RDI=20 % | 1,390 RDI=70 % | 5,830 RDI: 70 % |
| Per 100 g | 30 RDI=10 % | 270 RDI=30 % | 20 RDI=3 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 50 RDI=20 % | 440 RDI=40 % | 30 RDI=5 % | 350 RDI=20 % | 1,460 RDI: 20 % |
How much will it cost?
- For 4 people : 2.30 €
- Per person : 0.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cherry tomatoes
Like these other recipes: Zucchini and tomato tartines au gratin, Cherry tomato and green bean salad, Cherry tomato and two cabbage salad, Thin cherry tomato and pesto tart, Bruschetta and mozzarella, ... See them all 13
Lemon
Like these other recipes: Pesto, How to prepare purple artichokes, Panettone, Mouna, Escalope of veal in a cream sauce, ... See them all 130
Bread
You can get more informations, or check-out other recipes which use it, for example: Baked leek and Camembert slices, Winemaker's toast, Polpete, Bruschetta, Canapés of red mullet with poppy seeds, ... See them all 77
Olive oil
Like these other recipes: Rabbit civet, Roast potatoes "à la provençale", Firied fillet of sea bream with polenta, Leek and fresh tuna tart, Rice with spring greens, ... See them all 556
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016482 K4.4 7 min.
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready. February 21th 2011215 K4.1 1 hour 55 min.
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts. June 28th 2011220 K5 45 min.
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside. January 30th 2013143 K4.3 40 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013185 K4.7 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.