Sardinian Bread Salad

Panzanella Sarda

This bread salad differs from the traditional Tuscan panzanella by using pecorino cheese (not surprisingly, Sardinia being the land of sheep’s milk cheese) and no cucumbers or onions.

Total time: 15 minutes


  • 3 cups cubed crustless day-old bread
  • pounds ripe tomatoes
  • 2 ounces medium-aged pecorino cheese
  • Salt
  • 1 tablespoon red wine vinegar
  • 4 to 5 tablespoons extra virgin olive oil


  1. Place the bread in a bowl and cover it with cold water.
  2. While the bread is soaking, cut the tomatoes into ¾-inch chunks. Place them in a serving bowl.
  3. Lift the bread from the water and use your hands to squeeze out as much of the water out as possible. Add it to the tomatoes.
  4. Using a peeler, slice thin shavings of the pecorino over the bread and tomatoes. Season with salt and add the vinegar and enough olive oil to coat the ingredients. Toss well and serve at once.