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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