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Tuscan panzanella, tomato bread salad

Breakfast is universally acknowledged as one of the main meals of the day: milk, coffee, fruit juices, cookies, brioches, and maybe yoghurt, home made jam and, why not, some pizza.

This is nowadays breakfast. In the past, when my grandma was a child, it was totally different. They used to have panzanella (Tuscan bread salad) for breakfast. I love panzanella, because it’s refreshing, light and good, a summer dish… for lunch or dinner, not for breakfast!


Panzanella was summer breakfast, made with leftover bread. During the winter, they used to have polenta to start the day in a glorious way! It used to be adult people’s breakfast, grandma used to have milk instead – since they had a cow and a goat in the farm. Men who went to work in the fields at dawn made the panzanella in a lunch box and brought it with them in a basket. When breakfast time came, they used to eat the panzanella drinking some home made red wine.

Nowadays, panzanella is a refreshing first course to have during the first summer days.

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5 from 1 vote

Panzanella, Tuscan bread salad

Course Main
Cuisine Tuscan
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Giulia


  • 300 g of stale Tuscan bread
  • 2 ripe tomatoes
  • 1 cucumber
  • 1 fresh red onion
  • A few leaves of fresh basil
  • Salt
  • Extra virgin olive oil
  • Red wine vinegar


  • Tear the bread into large pieces, put it in a large bowl and soak it with cold water. They used to make panzanella with leftover homemade baked bread: it had a very different and better flavour and took a lot of time to soak up. Nowadays 5 minutes often would do. The bread will absorb the water like a sponge.
  • Slice the onion thinly and collect it on a little bowl. Soak it in cold water, to quench its sharp taste.
  • Chop the tomatoes and slice thinly the cucumber.
  • When the bread is soft, squeeze it removing all the excess water and crumble it with your hands into a large bowl.
  • Dress the bread crumbles with the well-drained onion, the chopped tomatoes, the sliced cucumber and the fresh basil leaves, torn roughly with your hands.
  • Season with salt and a few grids of black pepper, then drizzle generously with extra virgin olive oil. Finish with the red wine vinegar to taste: it will brighten the flavour of this bread salad, so don’t be stingy with it.
  • Set aside for half an hour in the fridge, then it’s ready to be eaten.
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This Post Has 13 Comments
  1. stupenda e profumata con il basilico e la cipolla dolce e croccante…
    mia zia ci mette anche delle acciughe sotto sale a pezzetti…

    grande giulia!

  2. @ Marco: grazie, che piacere che mi fa vederti qui!! ottima l’idea delle acciughe! ciao
    @ Cookin’ Canuck: Grandma surprised me too, when she told me about this peculiar breakfast! ciao!

  3. really I very liked your dishes, I work at italian restaraunt in Russia, and I often got ideas of you perfect cusine/ respect!!!!

    1. Thank you Vadim, thank you so much for your feedback! it’s incredible to know that my recipes are sometimes used in a restaurant in Russia, so cool! If you need tips and ideas, just ask, I’ll be happy to help you!

  4. […] Vor den Gesprächen und Verkostungen gab es noch Vorträge über die DOP Geschichte und die Bedeutung der Schutzmarke. Zum Abschluss bereitete die bekannte Foodbloggerin Giulia Scarpaleggia einen echten Panzanella herstellt. Das Rezept mit Bildern finden sie -> hier (Jul’s Kitchen) […]

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