
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.

Panzanella
Course: Salads, LunchCuisine: Italy4 to 6
servingsPanzanella 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.
Ingredients
Good quality bread, crust removed, 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 or 3 cloves
Salt and pepper — to taste
Directions
- 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.
- 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.
- Set aside for at least 30 minutes to let flavors mingle and serve at room temperature.
Panzanella Notes and 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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