Authentic Tuscan Panzanella Recipe – The Ultimate Italian Bread Salad Bursting with Fresh Summer Flavours
Panzanella is a traditional Tuscan bread salad made with crusty bread, ripe tomatoes, cucumbers, onions, basil, olive oil, and vinegar. It is a refreshing and hearty dish that perfectly showcases summer produce. The bread absorbs the flavorful dressing and tomato juices, creating a delicious balance of textures. Fresh basil adds aroma while olive oil brings richness and depth. This versatile salad can be served as an appetizer, side dish, or light meal. Panzanella is a timeless Italian classic that turns simple ingredients into something extraordinary.
Ingredients
For the Salad
- 6 cups rustic Italian bread, cut into cubes
- 4 large ripe tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced
- 1 small red onion, thinly sliced
- ½ cup fresh basil leaves
- 2 tablespoons fresh parsley, chopped
For the Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the bread cubes on a baking tray and toast them for 8–10 minutes until lightly golden. Allow them to cool.
- Wash and chop the tomatoes, cucumber, basil, and parsley.
- Thinly slice the red onion and soak it in cold water for 10 minutes to mellow its flavor.
- Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper in a small bowl.
- Combine the bread, tomatoes, cucumber, onion, basil, parsley, olives, and capers in a large serving bowl.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Allow the salad to rest for 20 minutes so the bread can absorb the dressing and tomato juices.
- Garnish with extra basil leaves and serve immediately.
Notes
- Day-old bread works best for authentic texture.
- Ripe summer tomatoes provide the best flavor.
- Use high-quality extra virgin olive oil.
- Letting the salad rest improves the taste.
- Fresh basil should always be used instead of dried.
- Lightly toasted bread prevents sogginess.
- Add mozzarella for a richer version.
- Serve the salad fresh for the best texture.