How to make Panzanella

Why cooks start here

Panzanella belongs at a Mediterranean table — olive oil on hand, lemon nearby, and the easy generosity of Tuscan summer tables. This is the home version, written for everyday cooking that still tastes like the sea and the garden.

Panzanella, a staple of Tuscan summers, captures the essence of Mediterranean simplicity and abundance. Traditionally, this salad is enjoyed during the warm months when tomatoes are sun-ripened, and bread is often leftover from a previous meal. It's a dish that finds its place on the everyday tables of Tuscany, where olive oil, lemon, and fresh produce are never far from reach. The flavors of Panzanella are a refreshing blend of garden-fresh tomatoes and cucumbers, with the rustic texture of stale country bread soaking up the vibrant olive oil and red wine vinegar. The basil adds a fragrant touch, while the red onion gives it a gentle bite. Each bite is a taste of the sea and the garden, celebrated in its simplest form.