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5 from 6 votes

Panzanella-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 mins
Cook Time10 mins
Course: Dinner
Cuisine: Italian
Keyword: Bread, Salad
Servings: 8


  • 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


  • 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.


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