Serves 4 · 20 minutes plus resting time · Easy
Panzanella comes from a simple idea: use stale bread to make a fresh dish. It is a Tuscan classic, but also a clever way to use up ingredients.
Ingredients for 4 people
- 300 g stale Tuscan bread
- 450 g ripe tomatoes
- 1 small cucumber
- 1 small red onion
- A handful of basil leaves
- 4 tablespoons extra virgin olive oil
- 2 tablespoons wine vinegar, or to taste
- Salt and pepper
How to prepare panzanella
- Slice the onion very thinly. If you prefer a milder flavour, leave it in cold water for a few minutes, then drain.
- Moisten the bread with cold water, a little at a time. It should soften without becoming mushy; then gently squeeze out the excess water and break it into pieces.
- Cut the tomatoes and cucumber into pieces. Mix them with the bread, onion, and basil leaves, tearing the basil by hand.
- Season with olive oil, vinegar, salt and pepper. Mix gently and leave to rest in the fridge for 20–30 minutes before serving.
Should the bread be soaked thoroughly?
No: the amount of water depends on how dry the bread is. Start with a little water and add more only if necessary. The tomatoes and dressing will add further moisture.
Can it be prepared in advance?
Yes, but for the best texture, it is best to prepare it shortly before serving or keep it in the fridge for a short time. Do not leave it at room temperature for several hours.
Variations
Family recipes for panzanella vary widely: some add celery, while others prefer more onion or less vinegar. The core ingredients remain stale bread, tomatoes and a simple dressing.
If you love using up leftovers, discover seven ideas for using stale bread and our pappa al pomodoro.