Italy Panzanella
Panzanella is a traditional Tuscan bread salad that showcases the resourcefulness of Italian cuisine, transforming stale bread and fresh vegetables into a vibrant and flavorful dish. Historically, it was a way for farmers to use up leftover bread by combining it with garden-fresh ingredients such as tomatoes, cucumbers, and onions. Over time, this humble dish has become a symbol of Tuscan simplicity and is now a beloved summer staple across Italy. Often served as a salad or side dish, panzanella embodies the Mediterranean principles of using high-quality, seasonal ingredients. Naturally vegetarian, vegan, and dairy-free, it is also a versatile and satisfying dish for various dietary needs.
Recipe Servings: 4–6
+ 20 minutes resting
Ingredients
- 4 cups (200 g) stale bread, cut into cubes (preferably rustic or sourdough bread)
- 2 Tbsp (30 ml) red wine vinegar or white wine vinegar, divided
- 4 medium ripe tomatoes, diced
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ¼ cup (40 g) black or green olives, pitted and halved (optional)
- ¼ cup (60 ml) extra virgin olive oil
- 1 tsp (5 ml) salt (adjust to taste)
- ¼ tsp (1 ml) black pepper
- 2 Tbsp (10 g) fresh basil leaves, torn
Directions
- If the bread is not stale, toast the cubes lightly in an oven preheated to 350°F (175°C) for about 5 minutes until dry but not browned. Place the bread cubes in a large bowl and sprinkle with water or a mix of water and 1 tablespoon (15 ml) of vinegar. Let the bread soak for 10 minutes; then gently squeeze out excess liquid.
- In a large mixing bowl, combine the diced tomatoes, cucumber slices, thinly sliced red onion, and olives (if using).
- In a small bowl, whisk together the olive oil, remaining vinegar, salt, and black pepper. Adjust the seasoning to taste.
- Add the soaked bread to the bowl of vegetables. Pour the dressing over the mixture and toss gently until everything is evenly coated. Let the salad rest for 10–15 minutes to allow the flavors to meld.
- Garnish with torn fresh basil leaves and serve at room temperature.
Notes
- For a gluten-free version, substitute the bread with gluten-free bread or omit it for a bread-free vegetable salad.
- Add capers, roasted peppers, or anchovies for additional flavor.
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