Global Cuisines European Italian Salads Focaccia Panzanella 5.0 (3) 2 Reviews 2 Photos We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be excited about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 28, 2025 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Cook Time: 20 mins Rest Time: 10 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 5 cups cubed focaccia bread 1 clove garlic, crushed ½ teaspoon white sugar 1 anchovy fillet (Optional) ⅓ cup red wine vinegar, or more to taste ⅓ cup extra-virgin olive oil, or to taste 3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste 1 pint cherry tomatoes, halved salt and freshly ground black pepper to taste ⅔ cup sliced fresh mozzarella cheese (Optional) ¼ cup thinly sliced red onion ½ cup fresh basil leaves, torn into small pieces Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. ALLRECIPES / DIANA CHISTRUGA Place bread cubes on the prepared baking sheet. ALLRECIPES / DIANA CHISTRUGA Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature. ALLRECIPES / DIANA CHISTRUGA Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined. ALLRECIPES / DIANA CHISTRUGA Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes. ALLRECIPES / DIANA CHISTRUGA Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. ALLRECIPES / DIANA CHISTRUGA Taste for seasoning before serving. Enjoy! ALLRECIPES / DIANA CHISTRUGA Chef's Notes: I used leftover focaccia from my No-Knead Big Bubble Focaccia recipe. I cut my bread into 1 to 1 ½ inch cubes. Any bread can be used. If using non-focaccia, bread should be tossed in some olive oil to help browning. You can use any kind of vinegar you like. Salad can be tossed and served as soon as bread absorbs enough dressing to soften, but can also be tossed then wrapped and transferred to the fridge for a few hours or overnight for full saturation. All ingredients are "to taste" and more of everything, especially the vinegar and olive oil, can be added to personal preference. I Made It Print Nutrition Facts (per serving) 314 Calories 20g Fat 29g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 314 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 15% Sodium 231mg 10% Total Carbohydrate 29g 11% Dietary Fiber 3g 11% Protein 5g 10% Potassium 480mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.