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5.0 from 12 votes

Panzanella (Tuscan Bread Salad)

A recipe for Panzanella (Tuscan Bread Salad) from the cookbook, Pomegranates & Artichokes. This summer salad is packed with bread, tomatoes, onion, cucumber, and basil.

Prep Time
15 mins
Additional Time
45 mins
Total Time
1 hr
Servings: 4 -6 Servings
Course: Salad
Cuisine: Italian

Ingredients

  • 2 small onions or 1 large one
  • 1/4 cup (60 milliliters) vinegar, such as white wine vinegar plus extra for the onions
  • 1 pound 2 ounces (500 grams) good-quality crusty bread a few days old
  • 1 pound 2 ounces (500 grams) tomatoes
  • 2 large cucumbers peeled and quartered, then deseeded if particularly seedy
  • 2 teaspoons salt or to taste
  • 1/3 cup (80 milliliters) olive oil
  • large handful basil leaves
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Thinly slice the onions and leave them to soak in a small bowl with some water and a small splash of the vinegar, just to take the sharpness from the raw onions.
  2. Cut the hard crusts off the bread and place the crusts in a large bowl.
  3. Add a splash of water so that the crust starts to soak.
  4. Dice the remaining bread and add to the bowl with enough water to soak the bread without losing its consistency; the exact amount of water depends on your type of bread and how old it is. Add 2 tablespoons of the vinegar and leave for 10-20 minutes.
  5. Now slice and quarter the tomatoes directly above the bowl of bread, because we don't want to lose even one drop of the tomato juices.
  6. Drain the onion and add to the bowl, together with the cucumbers.
  7. Add the salt, olive oil, and remaining vinegar. Tear in the basil leaves.
  8. Give it all a good toss, then season to taste with more salt and some black pepper.
  9. The Panzanella is best served after resting for about 30 minutes. You could serve some milky mozzarella on the side.