Panzanella Salad Recipe or Tuscan Tomato, Cucumber and Bread Salad

Panzanella Recipe  or Tuscan Bread Salad

Tuscan Tomato, Cucumber & Bread Salad

Panzanella salad is a celebration of fresh, vibrant ingredients with rustic charm. This classic Italian dish turns simple pantry staples and summer produce into a showstopping meal.

Originating from Tuscany, panzanella was a clever way for frugal cooks to transform stale bread into something truly special. Today, it's a staple on menus and in home kitchens, prized for its bold flavors and satisfying textures.

In its simplest form, panzanella combines chunks of crusty bread with juicy tomatoes, olive oil, and vinegar. But modern variations invite creativity. For extra crunch and color, toss in cucumbers, red onions, and fresh basil.

Add capers, olives, or mozzarella for a Mediterranean twist. Some versions even swap out traditional ingredients to feature seasonal produce like peaches or roasted peppers.

What makes Panzanella stand out? It's all about the bread. You don't want fresh, soft bread for this dish. Instead, reach for day-old or slightly stale bread that can soak up the dressing without falling apart. The result? A salad that’s hearty, flavorful, and perfect for summer gatherings.

Whether serving panzanella as a side dish or a light main course, it’s a guaranteed crowd-pleaser. Let’s dive into the recipe and bring a taste of Tuscany to your table!

Going Tuscan

Right now, I am into everything Tuscan, Italy, because I just finished reading The Reluctant Tuscan (I will talk much more about this excellent book in another post) and am now reading Frances Mayes' Under The Tuscan Sun, another delightful book about an American buying a home in Tuscany and its effect on them.

My wife and I honeymooned in Tuscany years ago and forgot how beautiful the hill towns are and how different the lifestyle is compared to the United States. These two books describe in wonderful detail the everyday life of Tuscan families.

After reading The Reluctant Tuscan and halfway through Under The Tuscan Sun, I have a new understanding of my childhood experiences with my best friends of Italian descent.

I spent many teenage summer weekends at  Pasqual Benvenuto's home and never understood why they had these vast Sunday meals in the basement, set up as a second kitchen, with his family and their extended family.

We would spend hours eating, talking, watching his family yell at each other, then hug and kiss. It looked bizarre then, but now I understand it is just part of their culture.

Food and dining together are vast aspects of the Italian lifestyle, and now I want to learn everything I can about Tuscan cooking.

Tuscan Tomato, Cucumber & Bread Salad

Last night, while vacationing in Avalon at the Jersey shore, I had the opportunity to prepare this simple salad with fresh local ingredients that we always have on hand. I brought down some wonderful extra virgin olive oil from a friend and six-year-old Pedroni's Aceto Balsamico di Modena (Balsamic Vinegar of Modena). Still, you can use a less expensive balsamic vinegar with great results.

Let me quote Frances Mayes as she describes how to put this salad together simply,

"Panzanella, little swamp, is another tomato favorite. It's a salad of oil, vinegar, tomatoes, basil, cucumber, minced onion, and stale bread soaked in water and squeezed dry—a true invention from necessity. Since bread must be bought daily, Tuscan cooking makes good use of leftovers."

At first, I didn't think it would taste very good but--I mean, wet bread?!--but after dressing the salad and letting it sit for a while, the bread gave the salad a wonderful texture and absorbed some of the seasoning with the juices from the vegetables.

It was amazing.  And it went great with a chilled bottle of Prosecco!

Panzanella Salad

Panzanella salad bursts with vibrant colors, fresh flavors, and rustic charm. This classic Italian dish, born in Tuscany, highlights simple ingredients in perfect harmony.

At its core, Panzanella is a bread salad. Stale or toasted bread gets soaked to soften, then mixed with ripe tomatoes, cucumbers, red onions, and basil. The bread absorbs the vegetable juices and tangy vinaigrette, creating a hearty, refreshing base.

This salad shines because of its versatility. While the traditional recipe includes tomatoes, cucumbers, and onions, you can easily tweak it. Add bell peppers, olives, capers, or seasonal fruits like strawberries or peaches for a fun twist.

The dressing keeps things simple. Olive oil, vinegar, garlic, and herbs make a vinaigrette that enhances the salad’s flavors without overpowering them. Every ingredient stands out.

Panzanella is a good make-ahead dish. The flavors deepen as the salad sits, and the bread soaks up the juices. It’s perfect for picnics, potlucks, or any event where you need a delicious, hassle-free dish.

This salad delivers a satisfying mix of textures and flavors. Its simplicity and versatility embody the essence of Italian cuisine. Whether served as a light lunch or side dish, Panzanella brings a taste of the Mediterranean to your table.

📖 Recipe

Print Recipe

Tuscan Tomato, Cucumber and Bread Salad

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Salad

Cuisine: Italian

Servings: 2 servings

Ingredients

For the Salad

• 3 small tomatoes cut into bite-sized pieces
• ½ cucumber cut into bite-sized pieces
• ½ medium onion diced
• 1 handful basil washed and dried
• ⅓ leftover baguette pulled or cut into bite-sized pieces
• water for soaking
• kosher salt and freshly ground black pepper to taste

For the Dressing

• ½ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar

Instructions

• Soak the bread in water until softened. Squeeze out as much excess water as you can.
• Combine all the salad ingredients together in a bowl.
• Whisk together the oil and vinegar. Season with just a bit of salt and pepper.
• Toss the dressing with the salad. Let sit for a few minutes to let the bread soak up the flavors of the dressing and vegetables.

Some of My Favorite Salad Recipes