Panzanella (Bread and Tomato Salad)

  • Serves

    serves 10


In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.


  • 2 lb. medium tomatoes, cored and cut into small wedges
  • 12 oz. country-style bread, torn into bite-size pieces and lightly toasted
  • 1 cup loosely packed baby arugula
  • 12 fresh basil leaves, torn
  • 12 red onion, thinly sliced
  • 12 cup extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste


Step 1

In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.

Step 2

In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.

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