Sardinian Bread Salad

Panzanella Sarda

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

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.


  • 3 cups cubed crustless day-old bread
  • pounds ripe tomatoes
  • 2


  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 an