Panzanella (Tuscan Bread and Tomato Salad)

5 from 2 votes

Panzanella (Tuscan Bread and Tomato Salad)

Try this iconic Panzanella salad also known as bread and tomato salad just how they make it in Tuscany. Make it with only 3 main ingredients: stale bread, tomatoes and onions and seasoned with vinegar, extra virgin olive oil and salt like in old days or add a few simple add ons that fit perfectly with the base.

Prep Time10

Course: Salad

Cuisine: Italian

Servings:

Calories: 624kcal

Author: Svi

Ingredients

10 oz stale country bread , 250-300 grams (see Note 1)
2 large ripe but firm tomatoes , 500-550 grams
2 cucumbers , about 200-250 grams
1 red onion , 120-150 grams
3 tablespoon white wine vinegar , 30 grams (see Note 2)
6 tablespoon Extra virgin olive oil , 60 grams + more to finishing
20 fresh basil leaves
Salt, pepper to taste

Instructions

Cut or break stale bread in large pieces.
10 oz stale country bread
Using a clean spray bottle filled with drinking water generously spray the bread with water. Start with a small quantity of bread and once it’s re-hydrated add the next layer and generously spray with water again.
Once you've finished all the bread, let it sit for 5-10 minutes then mix well crumbling the bread with your fingers.
TIP: you can speed up the process by quickly dipping each piece of bread in water before cutting it, then remove immediately and break in smaller pieces using your hands.
Re-hydrate more if needed using a spray bottle.
Wash, dry and cut tomatoes into large cubes about ⅔ of an inch (2x2 cm).
2 large ripe but firm tomatoes
Wash, pat dry cucumbers and cut it in half and in quarters (depending on the size of the cucumber). Peel the cucumbers if the skin is too hard or leave it if it’s tender.
2 cucumbers
Peel and slice red onion into slices that are not too thin and not too thick, about ⅙ of an inch (3 millimeters).
1 red onion
Mix oil with vinegar and a few pinches of salt.
3 tablespoon white wine vinegar, 6 tablespoon Extra virgin olive oil, Salt, pepper
Add all the vegetable to the bowl with the bread, pour over oil and vinegar mix, add more salt to taste. Give a nice stir, add fresh basil leaves torn by hand.
20 fresh basil leaves
Give another round of extra virgin olive oil.
Let rest at room temperature for about 30 minutes or in the fridge overnight.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

Note 1: The bread must be at least 3 days old, even if some Tuscans insist it should be 1 week old.

Note 2: This recipe gives a minimum amount of vinegar that will provide gentle acidity. About 1:2 of vinegar and oil ratio. From there you can always add more vinegar after tasting or better yet, place this simple vinegar and oil set on the table so that everyone can adjust their own servings.

Nutrition