Learn how to make an Authentic Tuscan Panzanella Salad with ripe summer tomatoes, crisp cucumber, red onion and torn stale bread. This cool, refreshing salad is perfect for hot weather and a great way to use up crusty bread.
The Tuscans have long been masters of transforming stale bread into delicious dishes: pappa al pomodoro (tomato and bread soup), ribollita (a hearty vegetable and bread soup), and of course panzanella. Traditional panzanella uses bread that has been briefly soaked in water so it rehydrates and absorbs the juices from the vegetables and dressing—resulting in a lively, flavorful salad rather than a mushy one.
To make panzanella, rehydrate torn stale bread, then combine it with fresh chopped tomatoes, peeled cucumber, thinly sliced red onion and lots of fresh basil. Dress simply with wine vinegar, extra virgin olive oil and salt. It’s at its best in summer when tomatoes and basil are at their peak.
Below you’ll find ingredient notes, step-by-step photos and clear tips to help you make an authentic Tuscan Panzanella. Scroll to the recipe card for the full printable version.
Ingredients
Photo below shows the ingredients for an Authentic Panzanella Salad along with notes and substitutions.
Ingredient notes and substitutions
Use the best, freshest ingredients you can find. A few helpful points:
- Crusty bread: Traditional Tuscan bread contains no salt, but any stale white crusty bread works. Bread a few days to a week old is ideal. If your bread is fresh, briefly soak it—just long enough to soften.
- Tomatoes: Choose ripe summer tomatoes for the best flavor; plum tomatoes work well.
- Cucumber: Peel the skin if it tastes bitter before chopping into cubes.
- Red onion: Thinly slice red onion—Tropea or other sweet red onions are great but use what you have.
- Fresh basil: Always use fresh basil; dried won’t do.
- Vinegar: White or red wine vinegar both work; use whichever you prefer.
- Olive oil: Use good quality extra virgin olive oil.
- Salt and pepper: Season to taste.
Step by step photos and instructions
Soak the bread: Cut the bread into slices or rough cubes and quickly dip in cold water for a few seconds. Squeeze out excess water, crumble into a bowl and set aside.
Prepare the vegetables: Dice the tomatoes, peel and dice the cucumber to match, and thinly slice the red onion. Tear the basil leaves and add everything to the bowl with the bread.
Dress and season: Drizzle in extra virgin olive oil, add 2 tablespoons of white or red wine vinegar, and season with salt and freshly ground pepper. Toss well, taste and adjust seasoning. Let the salad sit for at least 30 minutes so the bread absorbs the juices and flavors.
Recipe tips
- No stale bread? Leave sliced bread out for a few hours to dry or toast slices lightly to simulate stale bread.
- Season carefully: Add salt a little at a time, toss and taste until balanced.
- Use ripe produce: This salad relies on high-quality summer vegetables and fresh basil for its bright flavor.
- Rest before serving: Panzanella improves as the bread soaks in juices—30 minutes is ideal, and it can be refrigerated for a few hours if needed.
Recipe FAQs
Authentic panzanella is made with rehydrated stale bread—not croutons—and a short list of fresh ingredients: tomatoes, cucumber, red onion, basil, vinegar and olive oil.
While not traditional, you can add ingredients like canned tuna, mozzarella, capers or olives to adapt the salad to your tastes.
Panzanella is best eaten within one day but will keep up to two days refrigerated.
More Italian Summer recipes to try
Salads
Classic Caprese Salad – Easy, Fresh & Delicious
Salads
Chickpea Tuna Salad
Salads
Grilled Zucchini Salad with Melon and Prosciutto
Salads
Italian Tuna Potato Salad
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Step By Step Photos Above
Most recipes include step by step photos, tips and sometimes a video.
Authentic Tuscan Panzanella Salad
By Emily
Ingredients
- 150 g stale white crusty bread (4–5 large slices)
- 3 large plum tomatoes (approx. 280g)
- 1 cucumber
- 1 red onion
- 1 small handful fresh basil
- 2 tablespoons white or red wine vinegar
- 4 tablespoons olive oil
- Salt and pepper
Instructions
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Cut the bread into slices or rough cubes. Briefly soak in cold water for a few seconds, then squeeze out excess water. Crumble the softened bread into a bowl and set aside.
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Dice the tomatoes and peel and dice the cucumber to similar size. Thinly slice the red onion and tear the basil. Combine the vegetables and basil with the bread.
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Drizzle with extra virgin olive oil, add the vinegar and season generously with salt and pepper. Toss well, taste and adjust the seasoning. Let the salad rest for at least 30 minutes before serving to allow the bread to soak up the juices.
Notes
- If you don’t have stale bread: leave bread out to dry for a few hours or toast it lightly.
- Season the salad well: add salt gradually, toss and taste until balanced.
- Let it rest: panzanella tastes best after the bread absorbs the juices—30 minutes or longer.
- Storage: best eaten within one day; it will keep up to two days refrigerated.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- All vegetables are medium unless otherwise stated.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.