Panzanella: Tuscan Bread & Tomato Salad with Olive Oil & Basil

Panzanella is a traditional Tuscan salad that brings stale bread back to life by tossing it with juicy tomatoes, red onions, cucumbers, basil, and a generous splash of olive oil and vinegar. It’s vibrant, refreshing, and tastes like an Italian garden in a bowl.

🥕 Ingredients (Serves 4)

3 cups stale country bread (cut into 1-inch cubes)
4 ripe tomatoes (or 2 cups cherry tomatoes), chopped
½ red onion, thinly sliced
1 small cucumber, sliced (optional)
1 garlic clove, minced
¼ cup red wine vinegar
¼ cup extra virgin olive oil
Salt & black pepper to taste
Handful of fresh basil leaves, torn

🍽 Instructions

Prep the Bread:
If the bread isn’t dry yet, lightly toast the cubes in the oven at 300°F (150°C) for 10–15 minutes.

Soak & Squeeze (Optional):
Some traditionalists like to briefly soak the bread in water, then squeeze out the excess before tossing it in the salad. This gives it a slightly softer texture.

Make the Salad:
In a large bowl, combine tomatoes, onion, cucumber, garlic, and basil. Add the bread cubes.

Dress & Toss:
Drizzle with olive oil and vinegar, then season with salt and pepper. Toss everything gently until bread begins to absorb the juices.

Let It Sit:
Allow the salad to rest for 30 minutes at room temperature so the flavors can meld and the bread softens slightly but stays chewy.

📦 Amazon Must-Haves to Help You Create the Perfect Panzanella

🥖 Artisan Rustic Italian Bread or Baguette – Ideal for sturdy, flavorful cubes.
🍅 Heirloom or Vine-Ripened Tomatoes – The juicier, the better.
🧅 Mandoline Slicer – For perfectly thin onion and cucumber slices.
🌿 Fresh Basil Plant or Starter Kit – A must for garnish and aroma.
🥗 Olive Oil Cruet & Dispenser – For easy drizzling and storing EVOO.
🍷 Red Wine Vinegar (Imported) – Adds the essential acidic punch.

Pro Tip: Panzanella is even better the next day—just store it covered in the fridge and let the flavors deepen. Great with grilled meats or on its own as a light summer lunch.