Panzanella Toscana (Authentic Italian Tuscan Bread Salad)

Panzanella-Tuscan Tomato and Bread Salad or Panzanella Toscana~ a classic Tuscan bread salad that's flavorful and fresh. Perfect for easy summer entertaining as a side salad or even a healthy light meal.

This article contains affiliate links which supports us at no extra cost to you.

Since panzanella is a fantastic rustic salad, it's wonderful to make it to your taste. There are different versions of this recipe, but traditionally it is made with stale bread, tomatoes, onions, basil and really good olive oil and balsamic vinegar.

Anna Del Conte says it should be made with pan sciocco, or unsalted Tuscan bread. We do not have any unsalted bread here, so I used a gorgeous sourdough bread from our local favorite bakery.

Panzanella bread salad is a well-loved piatto povero (peasant dish).There’s so much summer goodness happening in one wonderful Tuscan salad. Panzanella is made with summer’s sweet and juicy tomatoes, fresh basil,red onions and cucumber.

Traditionally, panzanella is a way to use up stale bread.  If you don’t have old bread to use up, you can simply toast fresh bread chunks in the oven until they’re crunchy. The tomato juices and the simple dressing soak into the dry bread chunks and bring them back to life.

💖Why We Love This Panzanella Toscana

1. Refreshing: The combination of ripe tomatoes, crunchy cucumbers and fresh basil gives this salad a refreshing taste that's perfect for hot summer days.
2. Versatile: This salad can be served as a side dish or a light meal, making it a versatile addition to your meal rotation.
3. Nutritious: Packed with vegetables and dressed with olive oil and balsamic vinegar, this salad is not only delicious but also full of nutrients and healthy fats.
4. Easy to Customize: The basic recipe is simple, but it's easy to add your own twist. Add some olives for a salty kick, or some grilled chicken for extra protein.
5. Uses Leftovers: This recipe is the perfect way to use up stale bread, reducing waste and creating a meal out of ingredients you already have on hand.
6. Authentic Italian Flavors: This dish brings the taste of Tuscany to your table with its traditional ingredients and simple preparation.

What is Tuscan panzanella salad?

Panzanella is a Tuscan bread salad, usually dressed with a balsamic and olive oil vinaigrette. It’s always made with chunks of stale bread. The final part of the recipe is letting it sit for about 30 minutes. Panzanella could also sit for up to four hours.

The longer it sits it can absorb the tomato juices, and all the flavors can come together. We prefer it when the bread is soft from the tomato juice and the crust is a little chewy.

The tomatoes will lose their juiciness the longer they marinate with all the ingredients. Panzanella is truly meant to be eaten the day it’s made.

Before I go on more about this salad, just take a look at my new Pyrex dish! I love thrifting with mom and yesterday she pointed out this gorgeous turquoise beauty to me. It cost $1.49!!

Dry Bread vs Stale Bread: Which bread is Better in Panzanella Salad?

While both dry and stale bread can be used in Panzanella Salad, stale bread is typically the preferred choice due to its superior ability to absorb flavors while maintaining its structure.

🍽️ How to make panzanella (bread and tomato salad)

The beauty of it is you could make the recipe to your liking. Add more bread than tomatoes, if you prefer. If you like it with more tomatoes, add more tomatoes. Adjust the ingredients to make it to your preference.

Here is how to make this Panzanella-Tuscan Tomato and Bread Salad: (the full recipe is below!):

Gather all the ingredients.

1. Slice or tear the bread into large cubes (about 1-inch). Place them on a baking sheet and leave them out to harden overnight (if the bread is not old). Alternatively, you can bake the bread in a 300 F oven until the crust is a bit hardened but the inside is still soft. Be sure to move the bread around a couple of times during baking.

2. Place the bread chunks into a small bowl. Add some lukewarm water on top of the bread chunks to let it soak in and soften the bread a little while you prep the vegetables and dressing. (It could take about 1/2 cup water).

3. Chop the tomatoes and cucumber into bite-sized pieces. Thinly slice the red onions.

4. In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together. You could also place the ingredients in a mason jar. Seal the jar, and shake well.

5. In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors.

6. Let the salad sit at least half an hour before serving, or up to 4 hours. This is when all the magic happens!

7. Stir in fresh basil just before serving. This salad is best eaten the day it’s made.

What tomatoes are best in an Italian panzanella salad?

You could use red heirloom tomatoes or even multicolored ones. Here is all you need to do to make this perfect summer salad:

• Cut the stale bread into small chunks and leave it out over night to dry out.
• Mix the extra virgin olive oil and vinegar in a small bowl.
• Combine all the panzanella ingredients in a small bowl. Gently toss together with the dressing.

What to Serve with Panzanella

Panzanella bread salad is wonderful to bring on a summer picnic. You could serve it with any grilled meat, like these grilled lamb chops. Also wonderful served with a flavorful baked chicken dish.

🫙 Leftover and Storing

Store in the Refrigerator:

• Place leftover Panzanella in an airtight container and store it in the refrigerator. The salad will keep for up to 2 days, but it's best enjoyed within 24 hours for optimal freshness and texture.

Separate the Bread:

• If possible, store the bread separately from the vegetables and dressing. This will help prevent the bread from becoming overly soggy. Add the bread back in just before serving.

Revive the Salad:

• If the bread becomes too soft, you can refresh the salad by adding a few fresh bread cubes just before eating. A drizzle of olive oil and a splash of vinegar can also help revive the flavors.

Avoid Freezing:

• I do not recommend freezing panzanella due to the high moisture content, which can make the bread and vegetables mushy when thawed.

Bring to Room Temperature:

• Before serving leftovers, let the salad sit at room temperature for about 15-20 minutes. This allows the flavors to meld and the texture to improve.

📃 Substitutions & Variations

Bread Variations:

• Whole Grain Bread: Swap traditional Italian bread for whole grain or multigrain bread for added fiber and nutrients.
• Gluten-Free Bread: Use gluten-free bread to make the salad suitable for those with gluten sensitivities.
• Grilled Bread: For a smoky flavor, grill the bread before tossing it in the salad.

2. Vegetable Additions:

• Roasted Vegetables: Add roasted bell peppers, zucchini, or eggplant for a deeper flavor.
• Cucumbers: Incorporate sliced cucumbers for a refreshing crunch.
• Avocado: Add diced avocado for creaminess and healthy fats.

3. Cheese Substitutes:

• Mozzarella: Use fresh mozzarella or bocconcini instead of the traditional no-cheese version for a richer salad.
• Feta Cheese: Crumbled feta adds a tangy flavor that pairs well with the tomatoes and bread.
• Parmesan Shavings: Top the salad with thin shavings of Parmesan for an extra savory note.

4. Protein Additions:

• Grilled Chicken: Add slices of grilled chicken breast for a heartier salad.
• Tuna: Incorporate canned tuna for a traditional Italian twist.
• Beans: Add chickpeas or white beans for a vegetarian protein boost.

5. Dressing Variations:

• Balsamic Vinaigrette: Replace the classic red wine vinegar with a balsamic vinaigrette for a sweeter, more complex flavor.
• Lemon Vinaigrette: Use lemon juice and zest in the dressing for a bright, citrusy variation.
• Herbed Olive Oil: Infuse the olive oil with herbs like rosemary, thyme, or basil for an extra layer of flavor.

6. Herb Substitutes:

• Basil: Use fresh basil instead of parsley for a more aromatic salad.
• Oregano: Add fresh or dried oregano to enhance the Tuscan flavor.
• Mint: A touch of fresh mint can add a surprising, refreshing twist.

7. Fruit Additions:

• Capers or Olives: Add a salty punch with capers or olives, which complement the tomatoes and bread well.
• Peaches or Strawberries: For a summery variation, mix in slices of fresh peaches or strawberries.

8. Seasonal Vegetables:

• Artichokes: Use marinated artichoke hearts for a Mediterranean flair.
• Radishes: Add thinly sliced radishes for a peppery bite.

9. Alternative Oils:

• Avocado Oil: Swap olive oil for avocado oil for a different, slightly nutty flavor.
• Truffle Oil: Drizzle with truffle oil for a luxurious touch.

10. Alternative Greens:

• Arugula: Add arugula for a peppery flavor that contrasts nicely with the bread.
• Spinach: Mix in baby spinach for added nutrients and a different texture.

❓ FAQ'S

How to store this salad?

As I mentioned before, it's best eaten the day it's made.
If you have any leftovers, store it in an airtight container in the refrigerator. I have it it the second day, but it was with a very crusty sourdough bread. So the bread still held its shape. Once you dress the salad, if you use a baguette, it will be very soft the next day.

What does panzanella mean in Italian?

Panzanella, in Italian, literally translates to 'small bread bits in a pan'. Originating in Tuscany, it is a traditional Italian bread salad that features stale bread soaked in vinaigrette, mixed with fresh, ripe tomatoes and other vegetables.

What are the ingredients in panzanella?

The classic ingredients in Panzanella include stale or dry bread, ripe tomatoes, cucumbers, red onions, and fresh basil. These ingredients are combined and tossed with a simple vinaigrette made of extra virgin olive oil and red wine vinegar. Salt and pepper are added to taste. Variations may include other vegetables, proteins, or cheeses.

What do you eat with panzanella?

Panzanella is versatile and can be served alongside a variety of dishes. Due to its freshness and acidity, it pairs well with grilled meats such as lamb chops, or flavorful baked chicken dishes. It can also be enjoyed on its own as a light meal, particularly during the warm summer months

Do you need to salt your tomatoes first?

No, it is not necessary to salt your tomatoes first in a Panzanella salad.

Did you make this? Please RATE THE RECIPE below:)

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Print Recipe Pin Recipe Rate this Recipe

5 from 7 votes

Panzanella Toscana-Tuscan Tomato and Bread Salad

Panzanella is a classic Tuscan bread and tomato salad that's flavorful and fresh. Perfect for easy summer entertaining as a side salad or even a healthy light meal.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dinner

Cuisine: Italian

Keyword: Bread, Salad

Servings: 8

Calories: 121kcal

Author: Lora

Equipment

• bowl
• Cutting Board
• Knife

Ingredients

• 3 cups artisan bread (or baguette) cut into 1-inch chunks
• 2 to 3 large heirloom tomatoes 3 pounds, about 8 cups chopped
• 1/2 large cucumber
• 1/2 medium red onion thinly sliced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• Pepper to taste
• 1/2 cup thinly sliced basil

Instructions

• Slice or tear the bread into large cubes (about 1-inch). Place them on a baking sheet and leave them out to harden overnight (if the bread is not old).
• You could bake the bread in a 300 F oven until the crust is a little hardened but the inside is still soft. Made sure to move the bread around during the baking a couple of times.
• Place the bread chunks into a small bowl. Add some lukewarm water on top of the bread chunks to let it soak in and soften the bread a little while you prep the vegetables and dressing. (It could take about 1/2 cup water).
• Chop the tomatoes and cucumber into bite-sized pieces.Thinly slice the red onions.
• In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together.
• In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors.
• Let the salad sit at least half an hour before serving, or up to 4 hours, and that's when all the magic happens!
• Stir in fresh basil just before serving. Best eaten the day it’s made.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

1. 1. Use Quality Ingredients: Since Panzanella is a simple salad with few ingredients, it's essential that you use the highest quality ingredients you can find. A flavorful artisan bread, ripe heirloom tomatoes, and the best quality extra-virgin olive oil will make all the difference in your salad.

1. 1. Bread Choice Matters: Choose a sturdy, crusty bread that can stand up to the dressing and not turn mushy. Ciabatta, baguette or a rustic sourdough are all good choices.

1. 1. Don't Skip the Resting Time: Allowing the salad to sit for at least 30 minutes before serving lets the bread soak up the flavors of the dressing and tomatoes. This waiting period turns the salad from simply good to exceptional.

1. 1. Add Fresh Ingredients Just Before Serving: Certain ingredients like fresh basil should be added just before serving to prevent wilting and to ensure the most vibrant flavors.

1. 1. Watch the Salt: Since bread is a main ingredient in this salad, it's important to watch your salt. Bread, especially commercial varieties, can contain higher levels of salt, so be sure to taste as you go.

1. 1. Make it Colorful: Experiment with different colors and varieties of tomatoes and cucumbers. This will not only add different flavors but also make the salad visually appealing.

 

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

Nutrition

Serving: 8g | Calories: 121kcal | Carbohydrates: 0.02g | Protein: 0.003g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 146mg | Potassium: 3mg | Vitamin C: 0.04mg | Calcium: 1mg | Iron: 0.1mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!