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Italian·Italy · Tuscany·Salads
Panzanella
Italian bread salad with ripe tomatoes and cucumbers, perfect for summer.
65 min total (prep 15 · cook 20)· Serves 4· Beginner·New
This rustic dish, hailing from Tuscany, was born out of necessity to use day-old bread, embodying Italian resourcefulness and flavor.
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Method
- 1Tear bread into pieces and soak with water briefly. Squeeze out excess water.
- 2Chop tomatoes, cucumbers, and onion.
- 3Mix vegetables, basil, and bread in a bowl.
- 4Drizzle with olive oil and vinegar, season with salt and pepper. Let stand to blend flavors.
Chef's tips
- Use ripe tomatoes for best flavor.
- Allow to sit for better taste integration.
The story
This rustic dish, hailing from Tuscany, was born out of necessity to use day-old bread, embodying Italian resourcefulness and flavor.
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