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Panzanella Toscana

Serves 4 to 6 Salad vegetarian, Salads

Panzanella Toscana

Panzanella Toscana is a classic Tuscan salad that embraces the philosophy of using every ingredient wisely, reflecting the region’s peasant roots. Traditionally enjoyed during the warm months when tomatoes are at their peak, this dish embodies the simplicity and frugality of Tuscan cooking. It’s a staple on the Italian summer table, often shared with family and friends in the open air.

The magic of Panzanella lies in its balance of textures and flavors—juicy ripe tomatoes soaking into chunks of day-old bread, the crisp bite of cucumber, and the sharpness of red onion. Generous splashes of olive oil and red wine vinegar bring everything together, while fresh basil leaves add a fragrant finish. Serve it casually, allowing the ingredients to mingle and speak for themselves.

Ingredients

  • 300 gday-old bread — soaked and squeezed
  • 600 gripe tomatoes — cubed
  • 1red onion — thinly sliced
  • 1cucumber — cubed
  • 4 tbspextra virgin olive oil
  • 2 tbspred wine vinegar
  • 1 handfulbasil leaves
  • to tastecoarse sea salt

Method

  1. Begin by cutting the 300 g of day-old bread into bite-sized cubes. Spread the cubes out on a baking sheet and let them sit at room temperature for about an hour to dry out further. This step ensures the bread will absorb the dressing without becoming too soggy.
  2. While the bread is drying, prepare the vegetables. Dice the 600 g of ripe tomatoes into small, even pieces, allowing their juices to collect in the bowl. Peel and thinly slice the red onion, then soak the slices in cold water for 10 minutes to mellow their sharpness. Peel the cucumber, slice it lengthwise, remove the seeds with a spoon, and cut it into half-moon shapes.
  3. In a small bowl, whisk together 4 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar, and a pinch of coarse sea salt. Whisk until the mixture is emulsified and clings to the back of a spoon. Taste and adjust the salt if necessary, aiming for a balanced, tangy flavor.
  4. In a large mixing bowl, combine the prepared tomatoes, drained onions, and cucumber slices. Add the dried bread cubes to the bowl. Drizzle the dressing evenly over the mixture.
  5. Gently toss the ingredients together using your hands or a large spoon, ensuring the bread absorbs the tomato juices and dressing. Be careful not to break the bread cubes or crush the vegetables.
  6. Let the salad rest at room temperature for about 30 minutes, allowing the flavors to meld and the bread to soften slightly. The bread should be tender but still hold its shape.
  7. Just before serving, tear a handful of basil leaves and scatter them over the salad. Finish with an additional drizzle of olive oil for richness. Serve the Panzanella Toscana at room temperature, allowing the fresh flavors to shine.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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