Isabella’s Panzanella

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If you’re like us, you (and your family) are growing weary of eating your 5 go-to recipes. Enjoy Isabella’s Panzanella!

Marta has been our guide, translator and friend since before MATCH came into existence. Who better to turn to for an authentic panzanella recipe — from her Nonna, no less!


  • 4 ounces stale ciabatta, Italian bread or baguette, cut into 1 inch cubes
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon kosher, Himalayan, or other finishing salt
  • 2 pounds ripe tomatoes, cut in quarters & seeded
  • ½ cup thinly sliced red onion
  • 2 – 3 stalks of celery, thinly sliced
  • ½ cup sliced cucumber, seeded
  • 1 cup torn basil leaves
  • ½ cup flat leaf parsley, roughly chopped
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  1. Pre-heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a generous pinch of salt. Bake until bread cubes are pale golden brown at the edges, about 7 to 10 minutes. Let cool on separate pan or in large bowl.
  2. Cut seeded tomatoes into bite-size pieces, and transfer to a large bowl. Add sliced red onions, 1 tablespoon red wine vinegar, and ½ teaspoon salt. Toss to coat, and set aside. (For best results, shock sliced red onion in ice water, drain and pat dry before adding to tomatoes. This will keep the red onions crisp and make them sweeter).
  3. In medium bowl, combine remaining tablespoon red wine vinegar, Dijon mustard, ½ teaspoon salt, and black pepper to taste. Whisk in the remaining 4 tablespoons olive oil until mixture is slightly thickened. Stir in cucumbers, celery, basil and parsley.
  4. Add toasted bread cubes and cucumber mixture to the tomato mixture and toss well. Let sit for 1 to 4 hours before serving. Toss with a little more olive olive oil, vinegar and more salt if needed, to taste, just before serving.

Buon appetito!