Panzanella

Estimated nutrition for Panzanella; use as editorial/testing data and refine from exact ingredient weights if needed.

1. Should you salt your tomatoes first? In this recipe, I highly recommend that you slice and salt your tomatoes before you make the salad. This only takes about 15 minutes or so for the salt to draw out the juices of the tomatoes. This intensifies the flavour of the tomatoes and gives you some delicious liquid to use in making the dressing! And it’s convenient, since you work on toasting your bread while the tomatoes are sitting in the colander. Although you can use cucumbers or other garden veggies that are in season, this is a simple panzanella salad, but the world is your oyster on what you would like to add or take away.
2. Look for perfectly ripened tomatoes that are plump and heavy for their size. They should be firm with some give, and the skin should be tight without blemishes. As far as what kind of tomatoes to use, in this recipe, I used vine-ripened tomatoes, but when colourful heirloom tomatoes are in season, that’s what I like to use. If you choose to use small tomatoes like cherry tomatoes or grape tomatoes, for example, be sure to cut them in half, because if you keep them whole, you miss out on their juice, which is an important part of the tasty dressing.
3. Dry and toast the bread. If you have the time, tear the bread up and spread it on a large baking sheet, leaving it for a few hours or overnight to dry. When you're ready, toss the bread with a bit of good olive oil and stick it in the oven for 10 to 15 minutes at 400°F until the edges get somewhat crispy (you still need the bread to be chewy). By drying your bread and toasting it first, it will absorb the delicious dressing and will become soft and delicious without getting too soggy.

#1 Excellent match Red

Chianti / Sangiovese

Why it works: Chianti / Sangiovese keeps the olive oil, tomato and herb flavours bright without overwhelming the simplicity of Panzanella.

Savoury, high-acid Italian red with cherry, dried herbs and firm but food-friendly tannins. Built for tomato, olive oil, roast meat and rustic pasta.

GrapeSangiovese, Canaiolo, Colorino

RegionTuscany, Umbria, Emilia-Romagna

Wine flavoursour cherry, tomato leaf, herbs, leather

Serve at15-17°C

• Flavour bridge: citrus acidity, herbs and a clean finish echo the Mediterranean ingredients
• Acidity: balanced
• Body: balanced
• Tannin: food-friendly
• Sweetness: dry unless noted
• Best for: Dinner or recipe pairing

#1 Great match White

Pinot Grigio / Pinot Gris

Why it works: Pinot Grigio Pinot Gris suits Panzanella because the dish is balanced, savoury and approachable, with the main ingredient supported by herbs, acidity, fat and seasoning; the wine keeps the finish balanced rather than heavy.

Clean, easy-drinking white with pear, apple and citrus. Good for light starters, mild fish, salads and simple vegetable dishes.

GrapePinot Grigio, Pinot Gris

RegionVeneto, Friuli, Alsace, Oregon

Wine flavourpear, apple, lemon, white peach

Serve at7-10°C

• Flavour bridge: The pairing links acidity, body and aroma to the main ingredients, giving freshness for rich dishes and enough weight for hearty ones.
• Acidity: Use acidity to lift richness, salt, fried texture, cream, butter or slow-cooked depth.
• Body: The wine body is chosen to avoid overpowering the dish while still standing up to the main ingredient.
• Tannin: Low or moderate tannin is safest unless the recipe is built around red meat, roasting or deep savoury sauces.
• Sweetness: Keep the wine dry for savoury recipes; use gentle sweetness for desserts or spicy dishes.
• Best for: Starter pairing for testing and editorial menus.

#2 Great match White

Sauvignon Blanc

Why it works: Sauvignon Blanc gives a fresher, lighter option for serving Panzanella as a starter or sharing plate.

Zesty white wine with lemon, gooseberry, grass and herb notes. It refreshes green vegetables, goat cheese, seafood and herb-led dishes.

GrapeSauvignon Blanc

RegionLoire, Marlborough, Bordeaux, Chile

Wine flavourlemon, gooseberry, grass, passion fruit, herbs

Serve at7-9°C

• Flavour bridge: freshness and lift balance bread, tomato and cheese
• Acidity: balanced
• Body: balanced
• Tannin: food-friendly
• Sweetness: dry unless noted
• Best for: Dinner or recipe pairing

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.