Panzanella Tuscan Bread Salad

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The Panzanella Tuscan Bread Salad is a traditional Italian salad bursting with Mediterranean flavors. Originating from Tuscany, it combines day-old crusty bread, juicy tomatoes, crisp cucumbers, onions, basil, and a tangy olive oil–vinegar dressing. This rustic salad is refreshing, colorful, and the perfect way to use up stale bread while celebrating the freshness of summer produce.

2 months ago

Prep Time 25 min
Cook Time 10 min (to toast bread)
Servings 4 People

Ingredients

For the Salad

4 cups day-old crusty bread, cut into 1-inch cubes

4 medium ripe tomatoes, diced (or use cherry tomatoes, halved)

1 medium cucumber, peeled and sliced

1 small red onion, thinly sliced

1 yellow or red bell pepper, diced

1/2 cup fresh basil leaves, torn

Salt and black pepper to taste

For the Dressing

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar (or balsamic vinegar)

1 garlic clove, minced

1/2 tsp Dijon mustard (optional for tanginess)

1/2 tsp dried oregano (optional)

Nutrition Facts (per serving)

Calories310
Total Fat17 g
Saturated Fat2 g
Cholesterol0 mg
Sodium480 mg
Total Carbohydrate35 g
Protein7 g

*Approximate values; may vary with ingredients used.

Instructions

1Preheat your oven to 180°C (350°F). Spread the bread cubes on a baking tray and toast for 8–10 minutes until golden and crisp. Let them cool completely.
2In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, mustard, oregano, salt, and pepper to make the dressing.
3Add the diced tomatoes, cucumbers, onions, and bell peppers into the bowl with the dressing. Toss lightly to coat the vegetables.
4Add the toasted bread cubes and gently mix until everything is evenly coated with dressing. The bread should begin to absorb the flavors without becoming soggy.
5Add fresh torn basil leaves and toss again gently. Taste and adjust salt or vinegar if needed.
6Let the salad rest for 10–15 minutes before serving. This allows the bread to soak up all the tomato juices and dressing, creating a perfect balance of textures.
7Serve at room temperature as a light meal, picnic dish, or side with grilled meats or seafood.

Storage Tips

1Panzanella is best eaten fresh, but you can store it in the refrigerator for up to 12 hours. The bread will soften more over time.
2If you want to prepare it ahead, keep the toasted bread and veggies separate, then combine and dress 15 minutes before serving.
3Any leftover dressing can be stored in a sealed jar in the fridge for up to 5 days — shake well before reuse.

Pro Tips

1Use stale rustic or sourdough bread — soft sandwich bread will turn mushy quickly.
2Letting the salad rest before serving is key — it allows flavors to blend and the bread to soften just right.
3For a Mediterranean twist, add olives, capers, or crumbled feta cheese.
4In summer, use heirloom or cherry tomatoes for a burst of natural sweetness and color.
5Don’t refrigerate tomatoes before use — cold tomatoes lose flavor and texture.