Name: Panzanella Toscana (Italian Bread Salad)
Prep time: 15 min
Cook time: 15 min
Ingredients: 20 pcs cherry tomatoes; 1 pcs red onion; 1/2 cup fresh basil; 1 pcs mozzarela; 2 cups rustic italian bread; 1/4 cup olive oil (extra virgin); 1/4 cup red wine vinegar; 1 handful Thyme (fresh); 2 cloves Garlic ( minced); 1 teaspoon dijon mustard

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Panzanella Toscana is a traditional Tuscan summer dish made with tomatoes, basil, and stale bread. This fresh and colorful Tuscan bread salad is both flavorful and delicious.

Ripe, juicy tomatoes, hearty Italian bread, and a zesty vinaigrette come together in this easy Panzanella Toscana, my favorite tomato salad! This combination creates a wonderfully crisp texture and refreshing flavor, making Panzanella the perfect choice for a summer lunch.

Recipe Tips to make the best Panzanella Tosacana salad

What is Panzanella Toscana Salad?

Unlike traditional Panzanella, which often contains bell peppers, cucumbers, and other seasonal veggies, Panzanella Toscana uses only ripe tomatoes and red onion.

This bread-based dish was originally created to reduce food waste, in line with the local farmers’ motto that nothing, especially bread, should be wasted. Traditionally made with pane sciocco, Tuscan saltless bread is known for its firm texture, which is perfect for absorbing the flavors of the dressing.

Why you will love this summer salad recipe?

This delicious Panzanella Toscana recipe uses raw veggies, which gives it the maximum nutritional benefits and is worth including in longevity recipes.
This traditional Italian recipe is an excellent use of leftovers – bread and tomatoes.It reduces food waste by transforming stale bread into a delicious salad
The combination of crisp vegetables and tangy vinaigrette makes it a refreshing and satisfying lunch or appetizer.

Salad Ingredients you need to make panzanella toscana

fresh tomatoes

Look for ripe tomatoes that are plump, heavy, and firm with a tight, blemish-free skin. In this recipe, I used cherry tomatoes, but colorful heirlooms or vine-ripened tomatoes are even better choice when they’re in season. If you use smaller tomatoes, cut them in half to release their juice, which is key for the flavorful dressing.

red onion

Red onion adds a crunch and a hint of sweetness and tang to the salad. Adjust the amount based on how much you enjoy raw onions!

fresh basil

Basil is a key ingredient in Panzanella salad, adding that signature Mediterranean flavor.

rustic bread

toscan uslated bread would be an ideal to make it the most authentic, however feel free to use ciabatta or any rustic bread.

If you remember ahead of time, you can leave the cubed bread out on the counter on a sheet tray for the day before you want to make this salad. This will result in the tougher bread necessary to hold up to the dressing and fresh vegetables. If not, simply pop it in the oven as the recipe notes.

mozzarella (optional)

If you like, add fresh mozzarella cheese or other cheese like shaved parmezan.

dressing

A traditional Panzanella recipe features a simple dressing of high-quality extra virgin olive oil and red wine vinegar. You can also use white wine vinegar.

However, In this panzanella salad recipe, I elevated the dressing with fresh garlic, thyme, and a touch of Dijon mustard. Also, make sure to include the tomato juice released from salting the tomatoes.

Classic Panzanella Toscana Recipe

First step – Dry and Toast the Bread

For the best texture, tear the bread into pieces and let it dry on a large baking sheet for a few hours or overnight. Preheat the oven, toss the bread with a little good olive oil, spread it on baking sheet and bake it at 200 C (400°F) for 10 to 15 minutes. Aim for crispy edges while keeping the center chewy.

Second step – salt the tomatoes.

Slice and salt them, then let the tomatoes sit for about 15 minutes. This process draws out their juices, intensifies their flavor, and provides delicious liquid for the dressing. Meanwhile, you can toast your bread while the tomatoes rest in the colander.

Third step – Prepare the dressing

In the same large bowl with the tomato juice, combine 1/4 cup red wine vinegar, 1/2 cup high-quality extra virgin olive oil, 1 to 2 minced cloves of fresh garlic, fresh thyme, and a squeeze of Dijon mustard. Season with salt and pepper and whisk everything together to combine.

Fourth Step – Combine all Ingredients

Add the tomatoes, red onion, fresh basil leaves, mozzarella and toasted bread to the bowl with the dressing. Toss to combine. Allow the salad sit for at least 30 minutes before serving to ensure the flavors meld into the bread. Serve chilled or room temperature.

Recipe Tips to make the best Panzanella Tosacana salad

Pre-Salt Your Tomatoes

Don’t skip this step, as their juices intensify their flavor and provide delicious liquid for the dressing.

Prepare Bread Ahead of Time

Toast the bread cubes in advance and store it in a gallon freezer bag until you’re ready to use it. You can do this step a day or two in advance before making the salad.

Add Bread Just Before Serving

If you prefer to keep the bread from soggy, add it to the refreshing salad before serving. This way, it stays crisp and maintains the perfect texture.

What to serve with Panzanella?

Panzanella is best served fresh as a light dinner or appetizer.

Serve this Tuscan bread salad during the warmer months when tomatoes are in season.

This Italian salad is excellent alongside grilled meats, like chicken, pork, or steak but also tastes great with lightly seasoned grilled fish, such as salmon or shrimps.

How to store tuscan panzanella salad?

Store the leftover Panzanella (if any) in an airtight container with a lid in the fridge for up to 5 days. Since the bread is intended to be slightly moist, preparing the salad a day or two in advance won’t affect the overall flavors or textures.