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Mary Berry Panzanella Salad

Mary Berry Panzanella Salad - recipe card
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A classic Italian bread salad echoing Mary Berry’s elegant simplicity. Stale ciabatta is toasted to golden crunch, then tossed with ripe tomatoes, crisp cucumber, red onion, briny capers, and fresh basil in a vibrant red wine vinaigrette. The bread absorbs the juices, creating a perfect balance of soft, crisp, and tangy textures.

Ingredients

Scale
  • 4 cups (about 200g) stale ciabatta bread, torn into 1-inch bite-sized pieces
  • 3 large ripe tomatoes (about 450g), cored and chopped into 1-inch chunks
  • 1/2 English cucumber, halved lengthwise, seeded (if desired), and sliced into 1/4-inch half-moons
  • 1 small red onion (about 1/2 cup thinly sliced), peeled and sliced into thin rings
  • 1/2 cup fresh basil leaves, roughly torn
  • 2 tablespoons capers, rinsed and drained
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 350°F (177°C). Spread the torn ciabatta pieces on a rimmed baking sheet in a single layer. Drizzle with 1 tablespoon of the olive oil, toss gently to coat, then bake for 10-12 minutes, stirring once halfway, until the bread is lightly golden and dry to the touch. The goal is to crisp the exterior while keeping a slight chew inside; over-toasting makes it too hard. Set aside to cool completely.
  2. While the bread cools, prepare the vegetables. In a large mixing bowl, combine the chopped tomatoes, sliced cucumber, red onion rings, and rinsed capers. The tomatoes should be ripe but firm so they hold their shape when tossed.
  3. In a small bowl or measuring cup, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, kosher salt, and black pepper until emulsified. Taste the dressing — it should be bright and well-seasoned; adjust salt or vinegar if needed.
  4. Pour the dressing over the tomato-vegetable mixture and toss gently with a rubber spatula or wooden spoon to coat every piece. Let the mixture sit at room temperature for 10 minutes. This maceration draws out the tomato and cucumber juices, creating the flavorful base that will soften the bread.
  5. Add the cooled toasted bread pieces and torn basil leaves to the bowl. Use your hands or a large spoon to fold everything together gently, ensuring the bread is evenly distributed but not crushed. The bread should lightly absorb some of the juices without becoming soggy.
  6. Let the panzanella stand for another 5 minutes at room temperature. This brief rest allows the bread to soak up just enough liquid while retaining its texture. If it sits too long (over 20 minutes), the bread will turn mushy, so time this final rest just before serving.
  7. Taste the salad once more and adjust seasoning with a pinch of salt or a splash of vinegar if needed. Transfer to a serving platter or individual plates, making sure to include some of the accumulated juices from the bottom of the bowl.
  8. Serve immediately at room temperature. Panzanella is best enjoyed within 30 minutes of adding the bread, as the texture changes over time. If preparing ahead, keep the toasted bread and dressed vegetables separate and combine just before serving.

Notes

Storage: This salad does not keep well once assembled due to the bread absorbing moisture and becoming soggy. If you have leftovers, store in an airtight container in the refrigerator for up to 1 day, but the texture will be softer. For meal prep, toast the bread and prepare the dressing and vegetables (minus basil) up to 1 day ahead; store each component separately in the refrigerator. Bring the vegetables to room temperature, then assemble with the toasted bread and basil just before serving. Reheating is not recommended, as this is a cold/no-cook salad. Freezing is not advised.

Nutrition

Keywords: panzanella, bread salad, Mary Berry panzanella, Italian salad, tomato bread salad, summer salad, side dish, vegetarian, easy salad, red wine vinegar vinaigrette

Find it online: https://maryberrycooks.co.uk/mary-berry-panzanella-salad-recipe/