Tuscan panzanella, bread salad with tomatoes and basil

Tuscan panzanella with soaked stale bread, ripe tomatoes, red onion and basil: a humble, refreshing salad and the best way to use up leftover bread.

Tuscan panzanella, bread salad with tomatoes and basil
Prep
20 min
Cook
0 min
Total
20 min
Servings
4 servings
Calories
260 kcal
Category
Sides
Cuisine
Italian

Are you looking for a Tuscan panzanella that tastes fresh, simple and genuinely rustic, not a sad bowl of soggy bread?

Then you are in the right place. I’ll walk you through panzanella step by step, the ultimate frugal dish of Tuscan cooking: stale bread soaked and squeezed, ripe tomatoes, red onion and basil, all dressed with good oil and a splash of vinegar. No cooking, no waste, just clean summer flavours.

The beauty of this recipe lies in its origin: it was born to use up old bread, so nothing goes to waste and you bring a slice of farmhouse tradition to the table. It works because the bread, soaked and squeezed to the right point, drinks in the tomato juices and turns soft without going to mush.

It has at least three real advantages: it is cheap and made with four basic ingredients, it is vegan and light, and it is perfect to prepare ahead for outdoor lunches and dinners.

One trick that changes everything: use firm, crusty bread and squeeze it really well, or you risk a watery panzanella. If the red onion feels too sharp, soak it in cold water for a few minutes. Want more crunch? Add sliced cucumber or celery.

Let it rest in the fridge for at least half an hour before serving, and enjoy it the same day, because the bread softens too much over time.

Ready? Let’s make panzanella.

Base preparations used

Tomato

Steps

  1. Cut the stale bread into thick slices and soak it in cold water for 10 minutes, then squeeze it well with your hands and crumble it coarsely into a bowl.
  2. Cut the tomatoes into wedges and slice the red onion thinly. If the onion is sharp, leave it in cold water for 10 minutes to soften its flavour.
  3. Add the tomatoes and onion to the bread, then tear in the basil leaves by hand.
  4. Dress with the oil, vinegar, salt and pepper and toss well.
  5. Let it rest in the fridge for at least 30 minutes before serving, so the bread soaks up the tomato juices.

Helpful tips

Use firm, crusty stale bread (Tuscan style): soft bread turns to mush.

The tomatoes must be fully ripe: they are what give the dish its juice and sweetness.

Add sliced cucumber or celery for a richer, crunchier version.

Eat it the same day: over time the bread softens too much.

Useful features

VeganEasyNo cookingBudget-friendlyLunch idea

Average nutrition per serving

Calories
260 kcal
Carbohydrates
38.0 g
Sugars
6.0 g
Protein
7.0 g
Fat
9.0 g
Saturated fat
1.5 g
Fiber
4.0 g
Sodium
380 mg

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