Nigella Panzanella

Every summer, like clockwork, I find myself back in my grandmother’s sunlit garden, clutching a plate of something tomato-laden and soaked in sunshine. That’s where Panzanella lives in my memory — not in Tuscany, where it hails from, but right there, surrounded by bees, basil, and old garden chairs that wobbled. Nigella’s take on Panzanella — with that unmistakable generosity of flavour she does so well — brings all that flooding back.

A good Nigella Panzanella doesn’t just taste like summer; it feels like summer. Crunch from the bread, sweet acidity from the tomatoes, and basil perfuming the entire bowl. It’s a salad with backbone, which is probably why it has stood the test of time — in Italy, and in my family kitchen.

Ingredients List

• 250g stale Italian-style bread or sourdough — the older, the better. It drinks in flavour like a sponge.
• 1 small red onion, sliced into thin half-moons — gives that gentle, peppery bite.
• 60ml red wine vinegar — sharpens everything up.
• 500g ripe tomatoes — the kind that smells like a greenhouse in July.
• ½ clove garlic, finely minced
• 2 tsp Maldon sea salt flakes or 1 tsp regular salt — don’t skimp.
• 1 pinch caster sugar — just a whisper, to balance the vinegar.
• 125ml extra virgin olive oil — good olive oil sings here.
• 1 large bunch fresh basil — torn, never chopped (I won’t argue on this).

Optional swaps:

• Use sherry vinegar instead of red wine vinegar for a nuttier tang.
• Add in sliced cucumber or torn mozzarella if the mood strikes.

How To Make It

1. Start with the bread. If it’s not quite stale, leave it out on a wire rack for a few hours or give it a low oven blast (100°C) for 10 minutes.
2. Soften your onions. Place them in a bowl, pour over the red wine vinegar, and let them sit while you deal with the tomatoes — at least 10 minutes. It mellows their bite.
3. Blanch the tomatoes. Drop them in a bowl, pour boiling water over, and let them sit for 5 minutes. Drain, peel, deseed, and chop.
4. Garlic goes in. Add the minced garlic to your onion-vinegar mix. Give it a swirl.
5. Combine. Tip in the tomatoes, salt, sugar, crumbled bread, olive oil, and half the basil.
6. Get your hands in. Mix it all together gently but firmly. This isn’t the time for tongs or spoons — let the bread really meet the dressing.
7. Pause. Let it sit. An hour is good, overnight is divine.
8. Taste and finish. Just before serving, stir through the remaining basil and check the seasoning. More oil? More salt? Go with your gut.

I once forgot the salt entirely — and it tasted like sadness. Never again.

Common Mistakes

Why is my Panzanella mushy?
Your bread might’ve been too fresh or you overdressed it. Use stale bread and add the dressing in stages.

Why is it bland?
Under-seasoning is the usual culprit. Salt, vinegar, and good olive oil make the salad sing. Don’t shy away.

Do I really have to peel the tomatoes?
Honestly, yes. The texture is so much better — I’ve tried skipping it when I’m in a rush, and it always feels off.

My onions are too harsh — what now?
Soak them in the vinegar for longer, even up to 30 minutes. It makes them sweeter and silkier.

Can I serve it right away?
Technically yes — but you’ll lose depth. Let it sit at least 30 minutes if not longer.

Storage And Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 2 days. The bread will soften more, but the flavour deepens.
• Freezer: Don’t do it. Ever. It turns to paste.
• Reheating: You don’t — it’s meant to be eaten at room temp or cold. That’s the magic of it.

What To Serve With It

• Grilled chicken thighs — charred edges, juicy centre, perfect contrast.
• Seared tuna or salmon — rich fish + bright salad = bliss.
• Chilled rosé or a white vermouth spritz — keeps the summer going in your glass.

FAQ Section

Can I make this gluten-free?
Yes, use a dense gluten-free bread. Let it dry out first — fresh GF bread turns to mush quickly.

Can I use cherry tomatoes instead?
Definitely! Just halve them — no peeling needed. Sweeter, less messy.

Can I prep it the night before?
Yes. It actually tastes better after a night in the fridge. Just freshen it with a little oil and basil before serving.

What herbs work besides basil?
Parsley or mint can work in a pinch, but basil is classic — and irreplaceable in my opinion.

Try More Recipes:

• Nigella Rhubarb Cheesecake
• Nigella Lawson No Bake Lemon Curd Cheesecake
• Nigella Beetroot Cake