Panzanella
Tuscan bread & tomato salad
Soaked bread, tomatoes, cucumber and red onion absorb olive oil and wine vinegar in a cool, soft-textured Tuscan salad.
The photo shows a version with larger bread piecesSummer vegetables,
bread soaked with flavor.
Panzanella gives stale bread a second use by moistening it and mixing it with summer vegetables. Tomatoes, cucumber, red onion and basil bring freshness, while wine vinegar gives the dressing a clear tang. In the Tuscan style presented here, the bread is softened and squeezed rather than kept as crunchy croutons.
The salad is associated with Tuscany and is also made elsewhere in central Italy. Ingredients vary, but its texture should let you taste bread and vegetables together in each forkful. A short rest after dressing helps the flavors settle without requiring cooking or a long preparation.
Explore by food: Bread, pizza & street food · Vegetables & cheese
At the table: Antipasti · Contorni.
Let’s make panzanella.
Briefly moisten the bread, squeeze it gently and let the dressed salad rest.
Four starter or side portions.
What you’ll need
- 250 gstale country bread
- 500 gripe tomatoes, chopped
- 200 gcucumber, peeled and sliced
- 60 gred onion, very thinly sliced
- 12basil leaves, torn
- 4 tbspextra-virgin olive oil
- 2 tbspred wine vinegar
- 300 mlcold water, for moistening bread
- ½ tspfine salt, or to taste
- ¼ tspblack pepper
Use plain sturdy bread without seeds or sweet additions. The brief bread soak is included in preparation; the 30-minute rest follows dressing.
How to make it
- 01
Moisten the bread
Tear bread into large pieces. Sprinkle with the cold water a little at a time and wait 5 minutes, until softened through. Very dry bread may take all the water; stop sooner if it is already soft. Squeeze gently and break into bite-size pieces. Discard excess water.
- 02
Combine the salad
Put bread, tomatoes, cucumber, onion and basil in a bowl. Add oil, vinegar, salt and pepper and turn gently until mixed.
- 03
Rest before serving
Refrigerate for 30 minutes to let the dressing soak in, then taste and adjust salt before serving.
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