My neighbor gave me tomatoes and basil from his garden. I had stale bread. I searched for a recipe and came upon this. The absolute best recipe for this salad. No question about it. I was so proud of the results I shared with my friends. They agreed.
Am I the only one who doesn't cook but have watched almost every video because they are simply amazing? I just love Chef John's humor and awesome recipes! xD
dude, I worked in restaurants for 15 years and you always have recipes that are spot on, and your videos are perfect. this is how I would have made it while I was in the industry. well done.
I've made this several times. I use Chef John's no kneed ciabatta bread. It's really awesome. THE BEST way to serve up cherry tomatoes from the garden. So delicious!!! My whole family of picky eaters loves this.
OMG I tried this recipe, and it was AMAZING!! I used cheap bread and also burned the bread cubes a little, but it still tasted so great!! Thank you so much, Chef John for this amazing recipe! This will be one of my favorite dishes from now.
This was totally delicious to eat when I finally got down to make it. So good in fact, that I made this salad for two days in a row. I even added some fresh basil in other variations and it is just as pleasant.
I made this recipe last night! I had been planning on using balsamic instead of rwv due to my sulfites allergy, but Chef John must have read my mind because put balsamic on BLAST. So I went with the red wine, and I gotta say, he was right and it was Amazing, even with the entire inside of my mouth in pain. When I say I'm going to risk another allergic reaction just to make this EXACT recipe again, you KNOW it's good. TRUST IN CHEF JOHN.
While driving from Lucca to Zuccarello in Italy this past july, my wife and I stopped in a small pub for refreshment. Accompanying our beverages, as is customary, was a complimentary plate of delectable appetizers. In this case, we were served a half-dozen squares of very simple but indescribably delicious tomato salad on fried toast. I promised my wife I'd find a similar recipe and hoping this fits the bill. Your stuff, Chef John, is loved in our home and we will certainly give this recipe a try. Thank you, thank you. Update: Doesn't even come close. Albeit, this salad is amazing. The depth of flavor is extraordinary and the textures... perfect. Will repeat again and again.
You posted this video the day before I traveled, all I had left in the house was tomatos and stale bread. This came out incredibly delicious, even though I preferred the balsamic vinegar (and left out the sugar to balance the sweetness). Thank you for this recipe :)
Yes, this is one of my all-time favorite summer recipes. But it's important to use tomatoes at their absolute flavor peak! I don't make panzanella salad until the tomatoes at my local farmers' market look 'food porn perfect!' Buon appetito!
My mom used to make this with stale bread. She called it bread salad. It was best after the bread soaked up some dressing but before it went soggy. I like the way you fried the cubes as it would give the salad not only more flavor but a longer period of crunchiness. Have to try this!
Just made this tonight, really loved how all the ingredients blended together, especially sprinkling the bread cubes with the parmigiano reggiano and toasting them. Found that by adding aged balsamic vinegar actually tastes better than red wine vinegar...along with red onions, and cucumbers!
Making this right now with our cherry tomatoes and basil from the greenhouse and the stale leftover sourdough baguette. Thanks, Chef John. Don't want those ripe cherry tomatoes going to waste. Delicious. Though I do bake the bread cubes and olive oil in the convection oven for ease.
I forgot to comment that I tried this recipe years back, and it is really amazing. I still make this salad occasionally, it really became a new favorite 😂
Made this yesterday for friends and family...everyone loved it. I have shared this link with a vegan friend who can never find enough recipes of foods she can eat (leaving out the touch of cheese, of course).
Thanks for another great recipe Chef John! PS: For all the diet/health fanatics who go screaming "It's too much oil!" Don't make it then. Simple fix. So many countries eat what we Americans would call "unhealthy" food, yet America is one of the fattest countries. We're too busy looking at food like a diet pill rather than something to enjoy and just exercising after. If we ate this type of food in moderation and actually WALKED somewhere, we'd probably be healthier and happier too.
This is by far the best recipe for this salad I have ever tasted. Might make this again tomorrow to celebrate our exceptionally beautiful springtime. I have made this many times already but still love watching this video :-)
I love the colour of those dark cherry tomatoes. I've never seen that variety before :( 'Toy box', good term and a nice idea. I'll have to remember, near the summer time... I can imagine making an even more colourful salad with 3 different capsicums. Hmm. It'd have a good texture too. I like the crunch of capsicum. This is exactly the kind of thing my mum used to make.
One of my favourite salad recipes this. Fantastic way of making boring plain jane salad interesting and flavoursome. Unless you are on a strict diet with no carbs aloud in which case your missing out! Great idea to fry off the bread first to keep that texture. Great dish thanks for the upload Chef John!
Pretty! Fresh tomato season is so fun. I love those baskets of little pretty tomatoes in so many colors. It's fun running out of ideas of what to do with all the TOMATOES! I have three huge ones to "use up" today in France. What a chore, ha ha ha ha ha!! Uprated.
Hi Chef John, my parmigiano reggiano stuck mostly to the pan and the spatula. This resulted in a lot of crispy parmesan crumbs, which are very tasty, but my croutons don't look as elegant as yours. What did I do wrong?
I am a huuuuge Fanzanella! Thanks Chef! I have honestly never thought about using red wine vinegar here, I've always used Balsamic...but you've inspired me to try something new. :)
I think the best recipe for learning how to cook is a grilled cheese sandwich, because you have to melt cheese without burning bread or butter. It teaches you how to use temperatures other than OFF and MAXIMUM. I just butter one side each of two slices of bread, put cheese and seasoning in between them, and flip it every two minutes on medium-low. Should be done after 6-8 min. Other good recipes for 11 year olds: 1) Microwaved Bacon 2) Hot Dog 3) Top Ramen
Another amazing recipe! Chef, is it possible to sort all the meatless recipes into a playlist? I ask since my daughter is vegetarian. Makes all these awesome recipes so much easier to find and with so many, we keep the fridge completely cleaned out once a week! Thanks!
I just made this and my husband and older son and I liked it, my young picky eater said "I don't hate it" lol that's a rave review considering he doesn't like tomatoes.
I can totally understand that myself. Regular (plum) tomatoes and I have a love/hate relationship. I enjoy them as ketchup when I'm in the right mood. However, them by themselves, I'll take them on a burger every now and then when I'm in the right mood but I don't just eat them to eat them. Cherry tomatoes, however, have a different flavor to them and are - imho - sweeter and less acidic taste to them. :D
What would you pair this with? I could dig through the blog for main course meat and what nots, but i am the dumb half the time. Im thinking the marsala skirt steak, made it once, pretty good think it might pair with this plus it'd a be a better use for the bottle of marsala i got instead of just drinking it like an alcoholic.
This is uselly served as an accompinament to any main but also can be served with some fresh mozzarella as a lovely light lunch. Hope this helps :) Marsala ... YUMM!
step one: buy a pack of nudles, a grilled chicken and some creme fresh. Step two: boil the noodles, put the chicken in a frying pan on medium. Step tree: transfer the boiled noodles to the frying pan, and dump in the creme fresh. Step four: add a bit of soy if you want to, and season to taste.
The horrible story of a man that was forced to connect his youtube account to google+ I love your nick and identify with it 100% percent!! do you have a solution?
Monica Lopez I'll add some ideas for food from my national service time: if you have an oven or a toaster oven: peel and slice potatoes, sweet potatoes and onion or just some of them, in a cup (preferably before you slice the veggies, mix half regular oil and half olive oil, add salt, pepper, garlic spice and if you have- also freshly sliced garlic, cumin, paprika and whatever spices you like, mix in the bowl with the potatoes and cook in the oven for as long as you think you need. I heat it up to 200 degrees Celsius. one pot pastas of all kinds are great! also cuscus is great in many versions (if you have it in your country), if you'd like I can give you some ideas. third tip- make a large soup, keep in the freezer in small covered containers and whenever you want, just defrost it. make a few soups so you'll have a larger variety.
This is crazy good. Just as a warning--if you make this, make twice the amount of croutons you think you'll need, since you *will* eat half of them as they cool.
I don't like tomatoes and I don't like bread. Oh snap. xDDDDDD But I always love watching your videos. Your voice is soothing and fun and the recipes are great!
In Tuscany where the dish originated they use stail country bread, no need to make it crunchy But it should not be soggy either. I ate panzanella at age 9 and it was a fascinating experience The sourness of the vinegar
Check out the recipe: www.allrecipes.com/Recipe/239053/Chef-Johns-Panzanella/
Thank you. As for the acidity, I like to use a bit of (diluted) lime juice.
I added red onion and salami to this. Outstanding!
I’ve just been to Tuscany on holiday, went to a great restaurant and this was brought out as an appetiser. It totally stole the show, it was gorgeous.
My neighbor gave me tomatoes and basil from his garden. I had stale bread. I searched for a recipe and came upon this. The absolute best recipe for this salad. No question about it. I was so proud of the results I shared with my friends. They agreed.
Man this channel simply rocks
Classy food porn at its best.
Helmstif, the Sarcastic Asianman lol
Am I the only one who doesn't cook but have watched almost every video because they are simply amazing? I just love Chef John's humor and awesome recipes! xD
This was a comedy video.
I actually do some of the recipes.
This could be one of them.
It's highly recommended!
Love him
Chef John is the reason, my husband respects me more now 🤓
So have you started to cook yet??
dude, I worked in restaurants for 15 years and you always have recipes that are spot on, and your videos are perfect. this is how I would have made it while I was in the industry. well done.
I've followed this recipe on multiple occasions, and it's scrumptious every time. I love it so much. Thank you so much, Chef John!
I've made this several times. I use Chef John's no kneed ciabatta bread.
It's really awesome. THE BEST way to serve up cherry tomatoes from the garden. So delicious!!! My whole family of picky eaters loves this.
"You are the Confucius of your panzanella juices" is truly one of your best.
OMG I tried this recipe, and it was AMAZING!! I used cheap bread and also burned the bread cubes a little, but it still tasted so great!! Thank you so much, Chef John for this amazing recipe! This will be one of my favorite dishes from now.
This was totally delicious to eat when I finally got down to make it. So good in fact, that I made this salad for two days in a row. I even added some fresh basil in other variations and it is just as pleasant.
I made this recipe last night! I had been planning on using balsamic instead of rwv due to my sulfites allergy, but Chef John must have read my mind because put balsamic on BLAST. So I went with the red wine, and I gotta say, he was right and it was Amazing, even with the entire inside of my mouth in pain.
When I say I'm going to risk another allergic reaction just to make this EXACT recipe again, you KNOW it's good. TRUST IN CHEF JOHN.
While driving from Lucca to Zuccarello in Italy this past july, my wife and I stopped in a small pub for refreshment. Accompanying our beverages, as is customary, was a complimentary plate of delectable appetizers. In this case, we were served a half-dozen squares of very simple but indescribably delicious tomato salad on fried toast. I promised my wife I'd find a similar recipe and hoping this fits the bill. Your stuff, Chef John, is loved in our home and we will certainly give this recipe a try. Thank you, thank you.
Update:
Doesn't even come close. Albeit, this salad is amazing. The depth of flavor is extraordinary and the textures... perfect. Will repeat again and again.
You posted this video the day before I traveled, all I had left in the house was tomatos and stale bread. This came out incredibly delicious, even though I preferred the balsamic vinegar (and left out the sugar to balance the sweetness). Thank you for this recipe :)
Looks wonderful! Like Bruschetta in a bowl with vinegar! lol I do think the red wine vinegar is the best choice too.
Just made it. Best salad ever, without no doubt. You should all try it and stop with the hate, for the love of God. True fan, over here. Go chef John!
That is the first time I have wanted to taste a panzanella salad!
Your bread for this salad would be kick ass croutons in ANY salad! Great easy crouton technique, for soup would be great too. Thanks!
I made this recipe and oh. my. goodness. Best thing I've ever tasted. Thanks for sharing, Chef John!!!
Yes, this is one of my all-time favorite summer recipes. But it's important to use tomatoes at their absolute flavor peak! I don't make panzanella salad until the tomatoes at my local farmers' market look 'food porn perfect!' Buon appetito!
I have made this 5 times in the last 7 weeks - it is delish!
I made this yesterday, and chef you are right on about throw to get the bread crispy. Just delicious. Great technique.
Thank you
I made this for dinner tonight and it was fabulous. Love the cheese secret. For an extra basil kick, I used basil flavored olive oil.
SO happy Chef John rescued the runaway cherry tomato at 3:35 or so - I saw it roll away and couldn't pay attention to anything else!
My mom used to make this with stale bread. She called it bread salad. It was best after the bread soaked up some dressing but before it went soggy. I like the way you fried the cubes as it would give the salad not only more flavor but a longer period of crunchiness. Have to try this!
"culinary belief system" is the greatest concept ever created!
Ask 3 chefs about something as basic as how to perfectly fry an egg and you will get 7 opinions and 2 minor wars...
Have made this a couple of times now and its the bomb!
This has got to be one of the most gorgeous little salads ever. I can just taste it. Yum!!
I'm a Florida Gator fan so I think I will keep the American name of Swamp Salad! I LOVE crunchy bread pieces as much as the Gators!
Yes!! And I love, love, love you light hearted humor! Thank you you make me smile and laugh.
Just made this tonight, really loved how all the ingredients blended together, especially sprinkling the bread cubes with the parmigiano reggiano and toasting them. Found that by adding aged balsamic vinegar actually tastes better than red wine vinegar...along with red onions, and cucumbers!
I had this at Olive Garden and I was in love. So good, I recommend it to anyone who wants to try! 😋
Chef John.... thank you for giving me the confidence to cook. ❤️
Making this right now with our cherry tomatoes and basil from the greenhouse and the stale leftover sourdough baguette. Thanks, Chef John. Don't want those ripe cherry tomatoes going to waste. Delicious. Though I do bake the bread cubes and olive oil in the convection oven for ease.
I forgot to comment that I tried this recipe years back, and it is really amazing. I still make this salad occasionally, it really became a new favorite 😂
chef john you bring peace and comfort into my life
I’ve used your recipe and got mucho love and applause for this salad. Thank you 🙏
Made this yesterday for friends and family...everyone loved it. I have shared this link with a vegan friend who can never find enough recipes of foods she can eat (leaving out the touch of cheese, of course).
Legendary as always pal
The Comedic Chef at work. LOL Love you Chef John!
My friends really enjoy when I cook for them for the party. You are my hero. Greetings from Slovakia!
wow now this salad I love and I love salads !!! this is great and I'm going to try it very soon !!
This is such a beautiful dish! It's pure food porn.
I Heart Recipes ROSIE !!!!
I’m doing your smothered chicken next month. Fingers crossed it comes out DA BOMB!
3:40 I'm so glad Chef John grabbed that one tomato that rolled off to the side. Whew! OCD attack averted!
I absolutely love your happy voice and energy and your recipes are spectacular. Thank you so much, I really appreciate you ❤️💯👏
Thanks for another great recipe Chef John!
PS: For all the diet/health fanatics who go screaming "It's too much oil!" Don't make it then. Simple fix. So many countries eat what we Americans would call "unhealthy" food, yet America is one of the fattest countries. We're too busy looking at food like a diet pill rather than something to enjoy and just exercising after. If we ate this type of food in moderation and actually WALKED somewhere, we'd probably be healthier and happier too.
This is my 3rd time making this, a definite winner!!
This is by far the best recipe for this salad I have ever tasted.
Might make this again tomorrow to celebrate our exceptionally beautiful springtime.
I have made this many times already but still love watching this video :-)
I love the colour of those dark cherry tomatoes. I've never seen that variety before :( 'Toy box', good term and a nice idea. I'll have to remember, near the summer time... I can imagine making an even more colourful salad with 3 different capsicums. Hmm. It'd have a good texture too. I like the crunch of capsicum. This is exactly the kind of thing my mum used to make.
One of my favourite salad recipes this. Fantastic way of making boring plain jane salad interesting and flavoursome. Unless you are on a strict diet with no carbs aloud in which case your missing out! Great idea to fry off the bread first to keep that texture. Great dish thanks for the upload Chef John!
This looks amazing! I have to recreate it.
Pretty! Fresh tomato season is so fun. I love those baskets of little pretty tomatoes in so many colors. It's fun running out of ideas of what to do with all the TOMATOES! I have three huge ones to "use up" today in France. What a chore, ha ha ha ha ha!! Uprated.
You have an amazing way of explaining your recipe............like it
Thumbs up. Upper Crust. Love this Salad way too much. Blessings ChefMike
This is so good! Simple and delicious!
I added red onion and salami to this. Outstanding!
Yum...simply beautiful
Made this recipe tonight -- delicious!
Those tomatoes were so beautiful
Chef John,- excellent, as always!
looks like a deconstructed Bruschetta. Very delicious
Just love this person's voice 😊
Oh my god! I try this today and it's amazing. Thanks for this magical recipe!
Just made it yesterday turned out perfectly! Some people was asking me what's that ,I was like it's food ,its an English Dish Salad.
Hi Chef John, my parmigiano reggiano stuck mostly to the pan and the spatula. This resulted in a lot of crispy parmesan crumbs, which are very tasty, but my croutons don't look as elegant as yours. What did I do wrong?
I am a huuuuge Fanzanella! Thanks Chef! I have honestly never thought about using red wine vinegar here, I've always used Balsamic...but you've inspired me to try something new. :)
This looks yummy. Thanks as always Chef John
typical italian: simple and delicious!!
This looks amazing
As an 11 year old kid can you make a very simple recipe just for me
Here you go. You're welcome.
Food Wishes Almost at 1,000,000! :D
Git rekt scrub
lel gg
I think the best recipe for learning how to cook is a grilled cheese sandwich, because you have to melt cheese without burning bread or butter. It teaches you how to use temperatures other than OFF and MAXIMUM.
I just butter one side each of two slices of bread, put cheese and seasoning in between them, and flip it every two minutes on medium-low. Should be done after 6-8 min.
Other good recipes for 11 year olds:
1) Microwaved Bacon
2) Hot Dog
3) Top Ramen
Very nice recipe. I like it more than the more traditional methods which I've made before. The only change I made was to add some arugula.
Another amazing recipe! Chef, is it possible to sort all the meatless recipes into a playlist? I ask since my daughter is vegetarian. Makes all these awesome recipes so much easier to find and with so many, we keep the fridge completely cleaned out once a week! Thanks!
I just made this and it was delicious!!!
I just made this and my husband and older son and I liked it, my young picky eater said "I don't hate it" lol that's a rave review considering he doesn't like tomatoes.
I can totally understand that myself. Regular (plum) tomatoes and I have a love/hate relationship. I enjoy them as ketchup when I'm in the right mood. However, them by themselves, I'll take them on a burger every now and then when I'm in the right mood but I don't just eat them to eat them.
Cherry tomatoes, however, have a different flavor to them and are - imho - sweeter and less acidic taste to them. :D
Why do I do this to myself...
Watching cooking videos at night when I'm super hungry
What would you pair this with? I could dig through the blog for main course meat and what nots, but i am the dumb half the time. Im thinking the marsala skirt steak, made it once, pretty good think it might pair with this plus it'd a be a better use for the bottle of marsala i got instead of just drinking it like an alcoholic.
This is uselly served as an accompinament to any main but also can be served with some fresh mozzarella as a lovely light lunch. Hope this helps :) Marsala ... YUMM!
Enjoy your cooking lesson and your humour Chef John 👍😊😄
Nice ! Thank you .... Tonight is pasta night at our house. Will add this to the menu. Grateful.
omg that crunch...
Absolutely the best!!!!!!!!!!
IT WOULD BE AMAZING IF YOU MADE A SERIES ON EASY TASTY DISHES FOR COLLEGE STUDENTS!!
step one: buy a pack of nudles, a grilled chicken and some creme fresh. Step two: boil the noodles, put the chicken in a frying pan on medium. Step tree: transfer the boiled noodles to the frying pan, and dump in the creme fresh.
Step four: add a bit of soy if you want to, and season to taste.
YOUR ENTHUSIASM IS VERY CONTAGIOUS! OR IS YOUR CAPSLOCK BROKEN?
The horrible story of a man that was forced to connect his youtube account to google+ I love your nick and identify with it 100% percent!! do you have a solution?
Monica Lopez
I'll add some ideas for food from my national service time:
if you have an oven or a toaster oven: peel and slice potatoes, sweet potatoes and onion or just some of them,
in a cup (preferably before you slice the veggies, mix half regular oil and half olive oil, add salt, pepper, garlic spice and if you have- also freshly sliced garlic, cumin, paprika and whatever spices you like, mix in the bowl with the potatoes and cook in the oven for as long as you think you need. I heat it up to 200 degrees Celsius.
one pot pastas of all kinds are great! also cuscus is great in many versions (if you have it in your country), if you'd like I can give you some ideas.
third tip- make a large soup, keep in the freezer in small covered containers and whenever you want, just defrost it. make a few soups so you'll have a larger variety.
Got foodie kids? This recipe is great for teaching basic skills.
This guy is my spirit animal...
I love pear tomatoes. They are so cute.
I already have cherry tomatoes halved so my lunch tomorrow is this yummy I have some homemade bread to use as well.
I’ve made this before but yours I will say...looks better! As always.... xoxo
I’m making this tomorrow, you’re fabulous. I’m having a small luncheon party. Also having prime rib done your way ( closed oven method ? Wish me luck
This is crazy good. Just as a warning--if you make this, make twice the amount of croutons you think you'll need, since you *will* eat half of them as they cool.
Fantastic Again...
Chef John...
Thank You...
❤❤❤
I made it just now and it tastes amazing!
Everything that has disappointed be about panzanella has been righted and I thank you.
TWO quirky rhymes in ONE video.
Day = Made. Chef John, you day maker, you.
I was watching another episode where you recommended a wooden spoon with a hole in the middle. I got one and love it now that I know how to use it. ❤
Looks delicious thanks chef
Love your out take on this dish i always enjoy listening..Looks very good...Now if i can get my tomatoes to ripen for me...lol
this looks incredible!
I don't like tomatoes and I don't like bread. Oh snap. xDDDDDD
But I always love watching your videos. Your voice is soothing and fun and the recipes are great!
It's late at night but now I have to at least make some rye toast. Warning: only watch Chef John early in the day.
And as always....
Get midnight snack cravings after watching.
This look amazing!
In Tuscany where the dish originated they use stail country bread, no need to make it crunchy
But it should not be soggy either.
I ate panzanella at age 9 and it was a fascinating experience
The sourness of the vinegar