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Tuscan Panzanella Salad with Parma Ham
5 from 18 votes

Tuscan Panzanella Salad with Parma Ham

The Tuscan Panzanella Salad with Parma Ham is a refreshing Italian salad that combines juicy mixed tomatoes, soaked red onions, cucumber, crispy toasted bread cubes, and fresh basil, all tossed with extra-virgin olive oil and white vinegar. Thinly sliced Parma ham is added just before serving to preserve its texture and flavor. This salad balances the acidity of tomatoes with crunchy, aromatic ingredients and savory ham for a satisfying dish.

Prep Time
5 mins
Cook Time
10 mins
Additional Time
45 mins
Servings: 4
Calories: 418 kcal
Course: Salad
Cuisine: Italian

Ingredients

  • 300 g tomato mixed varieties e.g. heirloom, cherry
  • 1 red onion medium
  • 4 tablespoon extra-virgin olive oil Italian, ideally PDO
  • 250 g ciabatta bread or sourdough bread, stale
  • ½ cucumber finely cubed
  • 10 basil leaves
  • 2 tablespoon white vinegar Italian
  • sea salt freshly-cracked
  • black pepper freshly-cracked
  • 80 g parma ham thinly sliced

Instructions

    Cup of Yum
  1. Chop the larger tomatoes into chunks and the small cherry tomatoes in half.
  2. Then place them in a large bowl and season well with sea salt. Cover and set aside in the fridge for 15 minutes.
  3. Meanwhile, thinly slice the onion, place in a bowl and soak in cold water for 15 minutes. Drain and transfer the slices into the bowl with the tomatoes.
  4. Cut the stale bread into 2.5cm chunks, place them in a bowl and mix with 1 tablespoon of extra-virgin olive oil.
  5. Arrange the bread cubes on a baking tray covered with parchment paper. Place the tray in a preheated oven to 180°C/360°F with the grill function on, and bake for 10 minutes, or until crispy and golden. Check the bread frequently, to make sure it doesn't brown too much. Remove from the oven and let cool.
  6. Add the cucumber and bread chunks into the bowl with the tomatoes and onion. Tear a few leaves of basil by hand and throw them into the salad.
  7. Season with the remaining extra-virgin olive oil, white vinegar and sea salt and black pepper to taste, and mix to combine all the ingredients.
  8. Right before serving the panzanella salad, top with thin slices of Parma Ham.

Notes

  • Allow the salad to rest for about 30 minutes before serving to let the bread absorb tomato juices and soften slightly.
  • Add Parma ham just before serving to maintain its texture and flavor.
  • Store any leftovers in an airtight container in the refrigerator and consume within two days.

Nutrition Information

Calories 418kcal (21%) Carbohydrates 42g (14%) Protein 11g (22%) Fat 23g (35%) Saturated Fat 5g (25%) Cholesterol 13mg (4%) Sodium 459mg (19%) Potassium 389mg (8%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 705IU (14%) Vitamin C 14mg (16%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 42g 14%
Protein 11g 22%
Fat 23g 35%
Saturated Fat 5g 25%
Cholesterol 13mg 4%
Sodium 459mg 19%
Potassium 389mg 8%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 705IU 14%
Vitamin C 14mg 16%
Calcium 47mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.