The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Chef John's Panzanella Ingredients
2 cups 1/2-inch stale bread cubes, or more to taste
cup olive oil, or to taste
cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste
How to Make Chef John's Panzanella
Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Chef John's Panzanella Nutritions
Calories: 745.5 calories
Carbohydrate: 68.4 g
Cholesterol: 8.8 mg
Fat: 45.8 g
Fiber: 4.2 g
Protein: 17.5 g
SaturatedFat: 7.9 g
ServingSize:
Sodium: 927 mg
Sugar: 3.3 g
TransFat:
UnsaturatedFat:
Chef John's Panzanella Reviews
Excellent I kept the ingredients the same but changed the toasting method of the bread. I placed the olive oil tossed bread cubes on a cookie sheet in a 400 degree oven for approx. 5 min. Stirred and sprinkled with the Parmesan, then continued to bake until nicely browned. This recipe doesnt disappoint.
This recipe looked simple and fun. It was I made it even easier by using bagged Cheese & Garlic Croutons, and hot house tomatoes. Also used fresh basil from my garden and added shrimp that Id cooked in a garlic, red pepper flake, olive oil & butter mix. Turned it into a meal rather than a side. My husband went back for seconds
Huge hit Thought I would burn the bread. I didnt. The cheese did stick to the bottom of pan and I had to run outside to avoid the smoke detector going off but I actually used the scrapings in the salad and it was yummy. I didnt use any sugar and I only had balsamic vinegar handy so thats what I used. It was really tasty. Thanks once again Chef John for another keeper
Excellent I made it exactly per Chef Johns instructions and this tasted so good I had to keep grabbing a piece of bread from the salad as I walked by. This is my first time making Panzanella but it will not be my last. This stuff is so good
Wow Once again Chef John has come up with a great recipe. I was tempted to bake the bread cubes but I followed the recipe and am I glad I did. This was delicious The bread was not soggy at all. The only change I made was to add fresh chives. When I went out to pick the basil leaves the chives just called out to me and I couldnt resist. This was wonderful now I cant wait for the grape tomatoes to come in.
I followed the recipe and the results were fantastic I had leftover salad and was a little reluctant to have it for lunch (afraid it would be soggy) the next day...surprise, it was actually better the next day
Just WOW Totally delicious
The method of toasting the bread in olive oil and then adding the parmigiano is genius Ive been making panzanella for a number of years now, and that really took this one over the top. I did add some bocconcini (mini mozzarella balls), red onion, Gaeta olives and fresh parsley from my garden. We served this with grilled ribeye steaks, and it was delicious
Made this during the winter and used Roma tomatoes and dried basil (what I had on hand) and it still tasted superb Wow, nice and tangy with a crunch. I was going to have it with some chicken but I ended up just eating the salad all by itself. Great vegetarian dish too. Any time I have stale bread, Ill be making this tasty dish.
I followed the recipe except that I baked the croutons and used good balsamic vinegar rather than red wine vinegar. Very good I will use this recipe again.
My family and friends love this recipe. I love it because of the tomatoes and everyone else because of the croutons. I follow CJs recipe as closely as possible except for these minor changes: 1) wok instead of frying pan because I make at least a gallon of the croutons at a time, 2) I cook them way past the perfect golden brown shown on the video since this keeps the infidels wondering through the kitchen from eating too many, too soon, 3) hide the finished bowl until it is time to eat or the bread thieves turn it into a marinated tomato dish. Since I am the tomato lover in the family I try to only use the toy box tomatoes shown in the video since they add greatly to the appearance of the dish.
I also added cucumbers and a few small mozzarella balls
I was looking through my stash of recipes looking for something inspiring to make. I came across this and instantly remembered how much I loved this salad. I didnt change a thing then and I wont this time either. Why mess with perfection? This salad along with some hot sausage just off the grill, and you have a great meal for a hot summer evening. Ahhh, life is good
Such a nice change from the usual summer pasta salads
Chef Johns trick for frying the bread with parmesan for Panzanella is genius I have been frying croutons with parm for years for caesar salad. Why did I never think to do this for Panzanella? This was the BEST Panzanella ever. I used half red wine vinegar and half olive with a little sugar and salt, just like he advised, and that was perfect. I used the toy box tomatoes, too, but I digressed slightly and added a little crisp-roasted asparagus (because I needed to use it), a little thinly sliced salad turnip (because they had come out of the ground that day and I couldnt resist) and about a half of a minced shallot, in addition the small amount of garlic and basil (I used a little more basil). But the tomatoes made up the bulk of the vegetables and they were certainly the star. Everyone loved this and I cant wait to make it again
We loved it. I am not a big salad fan, but this was so tasty and easy. I even used store bought croutons. This will be a regular on our table. Thank you.
This was the first salad to go at the party. People couldnt get enough. I followed this video exactly and used Sourdough bread. Hours later, even sitting in the vinegar, the croutons were still crunchy. This is my new favorite. Thank you, Chef John
This is the best panzanella salad ever The hardest part is not eating all of the croutons before you mix them with the tomatoes. I make a bunch of croutons in advance and keep them in the fridge, so I can make this salad any time I want with little effort. Its really important to stick to Johns technique - seemingly small things like cutting the tomatoes in half vs. using them whole makes a huge difference. This recipe is a keeper Thank you, John
Delicious. Great idea.
Definitely will make this again I used heirloom tomatoes because our plants have PRODUCED And I added minced green onions. Next time Im going to bake the bread and make it whole grain. And add cucumbers. And no salt. It will make it better for my husband and myself. I cant wait to use another Chef John recipe
Made this for a BBQ. super simple to make and everybody loved it
Great recipe when using fresh, summer tomatoes from our garden.
GOOD EASY Make again I enjoyed. 4 only because it was good but not a wow. Certainly good with other salads for change.
No changes. We have been looking for a recipe that didnt have soggy bread. This is the one. Just perfect especially with our own tomatoes. The viniagrette was well balanced also. Congrats to Chef John
Took this to a rotating dinner club everyone raved about it. I didnt change a thing. I know if Chef Johns name is on it, I can make it for a crowd without worry.
Followed directions to the T and it was amazing. I used the white mountain loaf break from Costco and shredded Parmesan cheese. Turned out beautifully and perfect App for a dinner party. Guests raced about.
This is such an easy and delicious side dish. I have made it several times, always to rave reviews. Always the first thing gone at dinner parties. Very easy to make, and its great to toast the bread ahead of time, then the tomato mix, and just throw together right before you serve it. I love garlicky so I up the garlic. And I throw in a lot of basil fresh from the garden. Otherwise I serve as is. Such a great summer dish
The key to this recipe is to taste. I used too much garlic and tried to dilute it with more vinegar. It was ok, but the next time I make it, Ill have a clue what to taste means for this recipe.
This was great. I made it exactly as directions said except that I placed my cubed bread in the oven at 200 degrees to make it "stale" and I was very happy with the results. It was a little tangy so I think next time Ill cut down a bit on the vinegar, but I will make this again for sure. Great way to use up old bread.
Took this to a rotating dinner club everyone raved about it. I didnt change a thing. I know if Chef Johns name is on it, I can make it for a crowd without worry.
Excellent - follow the directions exactly....had rave reviews every time I have made this
I made it according to the recipe--"its excellent" says my husband, who is very fond of "real" Panzanela salad, hard to find in restaurants. The browning of the bread cubes really is the secret, esp. once the cheese is added. A keeper for sure.
This was so simple and so great. I never thought of frying the bread chunks before. Who knew? It was so excellent. Please make this salad exactly as described and you wont be sorry.
This is the best panzanella salad ever The hardest part is not eating all of the croutons before you mix them with the tomatoes. I make a bunch of croutons in advance and keep them in the fridge, so I can make this salad any time I want with little effort. Its really important to stick to Johns technique - seemingly small things like cutting the tomatoes in half vs. using them whole makes a huge difference. This recipe is a keeper Thank you, John
Spectacular I used fresh, Roma tomatoes and basil with croutons. The flavors blended nicely to make a delicious side dish. I will definitely make this again.
I will definitely make this again.
Another delicious recipe from Chef John (His many recipes on this site as consistently excellent.) I had not done bread cubes this way before and I loved how crispy they stayed
I made this recipe exactly as written. Deep down in my heart I knew that I didnt like the 50/50 ratio of the oil and vinegar, but the recipe had such great reviews, that I went with it.For our taste, it was too acid. I usually use 3 to 4 parts oil to one part acid. Everything else was great For personal preference, I will change the dressing slightly.
Awesome just the way it is, but we added some fresh hot red peppers ?? diced tiny and that added a super flavor if you enjoy a little kick Great recipe
Best panzanella I EVER had. The frying of the bread with generous amounts of olive oil and coating the croutons with Parmagiano Regiano is key and the very best technique Love the way Chef John judges the amount of dressing needed, too. This is a huge favorite with family and friends
Delicious as is with no changes.
Light, tasty & refreshing.
Ive never had panzanella before today, and I think I would have liked even soggy bread cubes with really great summer tomatoes. However, I trust Chef John and was ready to risk the time and tomatoes to his recipe. I liked Chefs idea to fry the bread cubes and also cut them in 1/2 in. cubes. I just used my pre-sliced sourdough bread from the freezer to cut cubes. Cherry tomatoes are not my favorite, but I bought some grape tomatoes at Raleys, but locally grown. Living in the Central Valley in August is really an advantage in this way, at least. I followed the recipe exactly and was amazed at the deliciousness Thanks, Chef
Loved the olive oil fried bread.
This is an amazing salad. Ive made it before, but never thought to fry the bread cubes. It makes all the difference. If youve ever experienced crunchy soaked bread, youll understand. This is so easy and so wonderfully tasty, youll want to make it every day. So delicioso
The great thing about a panzanella is, you can tweak it to your liking as much as you want. I rated this recipe 5 stars for the Parmigiano idea. Great But then I also added some olives and mozzarella. And I like making it with a dash of Balsamico thrown it, but thats just how I roll. ;-)
Chef Johns cooking method is spot on.
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