Salads & Side Dishes

Panzanella – bread salad with tomatoes

Name: Panzanella – bread salad with tomatoes
Prep time: 20 min
Yield: 4 people
Cuisine: Italy
Ingredients: 250 g stale, firm white bread; 500 g ripe tomatoes; 1 cucumber; 1 red onion; 4 tbsp olive oil; 2 tbsp red wine vinegar; 1 handful of basil; 3 tbsp cold water; Salt and pepper

4 people · Salads & Side Dishes

Recipe photo: Panzanella – bread salad with tomatoes (Salads & Side Dishes)

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Ripe tomatoes, fresh basil and yesterday's bread add color and juiciness to the bowl. An uncomplicated salad for warm days.

Timing

For: 4 people
Preparation: 20 min.
Cooking time: 0 min.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 345 kcal
Protein: ≈ 8 g
Carbohydrates: ≈ 39.1 g
Fat: ≈ 15.9 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Ingredient amounts for the whole recipe; linked reference names retain the source language

250 g stale, firm white bread · ≈ 250 g · Assumed quantity / reference product
Weizenbrot/Weißbrot (B311000)
500 g ripe tomatoes · ≈ 500 g · Assumed quantity / reference product
Tomate roh (G561100)
1 cucumber · ≈ 400 g · Assumed item weight × count; total amount
Gurke roh (G520100)
1 red onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100)
4 tbsp olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000)
2 tbsp red wine vinegar · ≈ 30 g · Assumed quantity / reference product
Weinessig (R121000)
1 handful of basil · ≈ 10 g · Assumed quantity / reference product
Basilikum roh (G061000)
3 tbsp cold water · ≈ 45 g · Assumed quantity / reference product
Trinkwasser (N110000)

Not included in the base calculation

Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

250 g stale, firm white bread
500 g ripe tomatoes
1 cucumber
1 red onion
4 tbsp olive oil
2 tbsp red wine vinegar
1 handful of basil
3 tbsp cold water
Salt and pepper

Instructions

Break bread into pieces and moisten slightly with a few tablespoons of water; it should become soft but not fall apart.
Dice tomatoes and cucumber; Cut the onion into very fine half rings.
Mix olive oil, red wine vinegar, salt and pepper.
Mix the bread, vegetables and dressing loosely. Add the basil just before serving.
Let it steep for 15-20 minutes and carefully turn it again.