Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.
3,262 2 5
Grade this recipe:

Last modified on: October 16th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationStart to finish
28 min.28 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Panzanella : Photo of step #1
Wash and dry 300 g cherry tomatoes, cut them in 2, and reserve.

Stage 2 - 5 min.
Panzanella : Photo of step #2
Cut 3 slices bread into small pieces.

Stage 3 - 5 min.
Panzanella : Photo of step #3
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.

Stage 4 - 2 min.
Panzanella : Photo of step #4
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.

Stage 5 - 5 min.
Panzanella : Photo of step #5
Meanwhile, prepare and chop 1 shallot.

Coarsely chop the parsley.

Stage 6 - 1 min.
Panzanella : Photo of step #6
Pour shallot and parsley on the tomatoes, do not mix.

Stage 7 - 3 min.
Panzanella : Photo of step #7
In a bowl, add 4 tablespoons lemon and 4 tablespoons olive oil, salt and pepper, and mix with a fork.

Stage 8 - 2 min.
Panzanella : Photo of step #8
Pour this mixture into the bowl, mix well, your panzanella is ready.
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.
To be enjoyed during the day.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,067 Kcal or 4,467 Kj16 gr119 gr107 gr
53 %6 %11 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
167 Kcal or 699 Kj2 gr19 gr17 gr
8 %1 %2 %3 %
Per person
Energetic valueProteins CarbohydratesFats
267 Kcal or 1,118 Kj4 gr30 gr27 gr
13 %2 %3 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 4 people : 2.27 €
  • Per person : 0.57 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Home made.
This recipe uses (among others)
Cherry tomatoesCherry tomatoes: You can check-out other recipes which use it, like for example: Firied fillet of sea bream with polenta, Cherry tomato and two cabbage salad, Thin cherry tomato and pesto tart, Cherry tomato and green bean salad, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Chicken and mushroom brik rolls, Green parsley sauce, Lemon and lime cakes, Caesar salad, ... All
BreadBread: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, White asparagus salad, Fried bread with leek and poached egg , Julia salad, Croque-monsieur gourmand, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Bisto-style canapés, Genoese croque-monsieur, Pilau rice, Baby spinach salad, Confit of carrots with bacon, ... All
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
303K4 2 hours 30 min. July 4th 2018
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
464K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
283K3.8 21 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
703K5 8 min. February 21th 2011
A personal version of a classic recipe from Savoy.
557K 14.6 1 hour 27 min. September 16th 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2022-12-04)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page