Prep Time
10 mins
Total Time
10 mins
Panzanella is a traditional summer salad from Tuscany that typically includes soaked bread, tomato, onion, cucumber and basil.
Course: Salad
Cuisine: Italian, Mediterranean, Vegan, Vegetarian
Servings: 6 people
Author: Mike Benayoun
  • 1 lb Tuscan bread , sliced
  • 2 ripe tomatoes , deseeded and coarsely chopped
  • 1 red onion , thinly sliced
  • 15 leaves basil
  • 1 cucumber , peeled and thinly sliced
  • Salt (to taste)
  • Black ground pepper to taste
  • 3 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  1. Soak the onion in a bowl with water and a tablespoon of white wine vinegar for 1 hour
  2. Take the slices of bread and remove the crust with a knife.
  3. Moisten the bread by pouring a solution of water and vinegar, a tablespoon at a time.
  4. Once the bread is softened, squeeze it, tear it roughly with your hands and place it in a large salad bowl.
  5. Drain the red onion from the soaking water and vinegar solution and add them to the bread.
  6. Add the tomatoes, cucumber, and the basil leaves.
  7. Gently mix all the ingredients with a spoon, season with extra virgin olive oil, then add salt and pepper.
  8. Stir again, taste and add more vinegar if necessary.
Recipe Notes
  • It is better to put the panzanella in the refrigerator for at least an hour, so the bread has time to take in all the flavors from the fresh ingredients.