International Recipes and Cooking Around the World


Panzanella Italian bread and tomato salad

(Italian bread and tomato salad)

Average: 1.2 (61 votes)

Panzanella is a classic summer salad from Tuscany and neighboring regions in central Italy. Tuscans are known for the ingenious ways they use up old bread, and this salad is a perfect example.

Be sure to use a good quality, crusty bread. Sometimes called panmolle.

4 to 6 servings


  • Good quality bread, crust removed and cubed -- 2 to 3 cups
  • Tomatoes, seeded and diced -- 2 to 3
  • Red onion, thinly sliced -- 1
  • Fresh basil, shredded or torn -- 1 cup
  • Olive oil -- 1/4 cup
  • Red wine vinegar -- 2 tablespoons
  • Garlic, minced -- 2 to 3 cloves
  • Salt and pepper -- to taste


  1. Soak the bread in water to cover for 5 to 10 minutes. Drain and squeeze out the excess water. Work bread with your hands to break it up a bit and place it in a large bowl. Add the tomatoes, onion and basil and toss all the ingredients together.
  2. In a bowl, whisk together the oil, vinegar, garlic, salt and pepper. Pour the vinaigrette over the ingredients in the bowl and toss it all together again.
  3. Set aside for at least 30 minutes to let flavors mingle and serve at room temperature.

Panzanella Variations

  • Other possible additions: Drained canned tuna, diced cucumber, chopped romaine lettuce, hard-boiled eggs, capers, chopped anchovies, cooked white beans.


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