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Fresh Italian bread salad

Featured in Fresh, Vibrant Salads for All Seasons.

Panzanella is a rustic Italian salad rooted in Tuscany that turns stale bread into a refreshing and flavorful dish. The salad mixes chunks of rehydrated bread with juicy tomatoes, crisp cucumber, and red onion, all coated in olive oil and balsamic dressing. Fragrant basil adds Mediterranean charm, and olives elevate the balance with a salty punch. Letting the salad sit enhances the flavor as the bread absorbs the veggie juices and dressing. It's a colorful treat on hot days, whether enjoyed solo or as a side dish.
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Us chef girl
Updated on Thu, 29 May 2025 08:57:00 GMT
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Panzanella (Italian salad) | athomedishes.com

Fresh basil scents and olive oil blend with sun-ripened tomato flavors in this genuine Tuscan salad. Panzanella captures Italian cooking's true spirit through its simplicity and respect for seasonal ingredients. This rustic dish turns slightly stale bread into a tasty culinary adventure where every bite shows a perfect balance between the softened, soaked bread and crisp fresh vegetables.

I found this dish during a trip to Tuscany, at a small family-run eatery nestled in the hills of Siena. The grandmother made this salad using tomatoes and basil just picked from the nearby garden. The dish's simplicity stood out against its flavor intensity, a cooking lesson in humility I've always remembered. Back home, I tweaked the dish while keeping its authenticity intact.

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Italian salad | athomedishes.com

Key Ingredients

  • Tomatoes: go for fully ripe, sun-filled ones, ideally heirloom varieties for their unmatched taste
  • Bread: slightly stale country bread or ciabatta works best, their firm texture soaks up juices without falling apart
  • Olive oil: don't skimp on quality, pick cold-pressed extra virgin olive oil for its fruity notes
  • Basil: freshly picked leaves bring that distinctive aroma that instantly brings Italy to mind

Classic Method

Bread revival
Cut your slightly stale bread into chunky 2 cm cubes. If the bread's too hard, lightly dampen it with cool water or quickly run it under a water stream. Let it sit while getting the other items ready.
Veggie prep
Wash and cut tomatoes into uneven chunks, keeping their juice. Dice the cucumber after peeling if needed. Thinly slice the red onion. Gently tear basil leaves by hand.
Tuscan dressing
In a big bowl, mix extra virgin olive oil with balsamic vinegar. Season with salt and freshly ground pepper.
Bringing it all together
Add veggies to the dressing and mix. Toss in the lightly squeezed bread and fold gently. Top with fresh basil and let sit for at least 30 minutes.

Every summer, when my garden overflows with tomatoes and basil, panzanella becomes our go-to meal for patio lunches. What really touches me about this dish is its story, deeply rooted in Italian farming tradition, where nothing gets wasted and every simple ingredient gets treated with care.

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Pro Tips

Panzanella reminds us that great cooking comes from simplicity and honoring seasonal ingredients. It teaches us the art of making the basic shine and turning ordinary into something special.

Frequently Asked Questions

→ Can you make Panzanella ahead of time?
Definitely! Preparing it up to 4 hours earlier is actually ideal so the flavors meld well. Chill it in the fridge and take it out 30 minutes before serving.
→ What's the best type of bread for this salad?
Go with dense bread, like country-style or Tuscan loaves, slightly stale. It holds together well when moistened.
→ How to stop the salad from getting soggy?
Press the bread to remove extra water after soaking, and you can drain cucumber if needed. If you want firmer bread, mix it in just before serving.
→ Can I toss in other toppings?
For sure! Add-ons like capers, peppers, anchovies, fennel, or mozzarella fit perfectly with the Italian vibes.
→ Can it be turned into a full meal?
Yes, it's a light summer meal on its own! Add tuna, boiled eggs, mozzarella, or white beans if you'd like to make it more filling.

Italian bread salad

Panzanella is a classic Italian salad that uses leftover bread for a fresh, colorful dish perfect for the summer months.

Prep Time
25 Minutes
Cook Time
5 Minutes
Total Time
30 Minutes

Category: Salads

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Veggies and Bread

01 Fresh basil leaves - ½ bunch
02 Ripe tomatoes - 500 g
03 Rustic bread, slightly stale - 200 g
04 One organic cucumber
05 One red onion
06 Optional: 75 g of olives

→ Dressing

07 6 tablespoons of top-quality olive oil
08 3 tablespoons of balsamic vinegar, or red wine vinegar
09 Salt and pepper as much as you like

Instructions

Step 01

Cut your slices of bread into cubes about 1 to 2 cm big, then toast them in a toaster or oven until crisp and golden. Pop them in a big dish or bowl and drizzle around 9 cl of water over the top. Let them soak for 15 to 30 minutes to soften a bit, but don’t let them get soggy.

Step 02

Rinse the tomatoes and rough chop them (or halve them if they’re cherry tomatoes). Dice up the cucumber (no need to take the skin off if it’s organic). Slice the red onion nice and thin, ideally with a mandoline if you’ve got one. Pick the basil leaves from the stems and set them aside.

Step 03

Grab a big mixing bowl. Combine the vinegar with a dash of salt and a grind of pepper. Slowly whisk in the olive oil until the dressing comes together in a smooth blend.

Step 04

Add your tomatoes, cucumber, onion, olives, and basil to the bowl with the dressing. Gently stir to coat. Squeeze the extra water out of the soaked bread cubes with your hands, then toss them into the salad. Give it all a good mix so everything soaks up the flavor.

Step 05

Pop the salad in the fridge for 1-2 hours so the flavors can mix and the bread gets extra tasty. Take it out about 30 minutes before eating, so it’s not too cold when served.

Notes

  1. Tomato variety: Try mixing heirloom or cherry tomatoes in different colors for a prettier dish with bold flavors.
  2. Crunchy cucumber fix: Sprinkle the cucumber with salt to pull out extra water while the bread is soaking.
  3. Extra toppings: Add a scoop of burrata or some stracciatella for creaminess. Or toss on slices of prosciutto and even a few roasted peach slices if you’re feeling fancy.
  4. Skip soaking the bread: If your bread is fresh, toast it and toss it straight in. The tomato juices will soften it just enough.

Tools You'll Need

  • Large bowl
  • Knife
  • Cutting board
  • Toaster or oven
  • Mandoline (optional)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (from the bread)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 12.5 g
  • Total Carbohydrate: 28 g
  • Protein: 5.2 g