Hi, it’s Jessica here , If there’s one dish that takes me straight to the Italian countryside, it’s Panzanella. This rustic Tuscan salad is proof that simple food can be the most satisfying. It’s made with toasted bread cubes that soak up tomato juices, olive oil, and vinegar. Add fresh basil, cucumber, and red onion, and you get a colorful bowl that feels both hearty and refreshing.
I first tried Panzanella on a trip to Florence years ago, and I’ve been hooked since. My family enjoys it in late summer when tomatoes are at their peak, but I also make it year-round with good-quality tomatoes. The beauty of this dish is that it uses everyday pantry staples and turns them into something special.
Ingredients (serves 6)
6 cups rustic bread (day-old or slightly stale, cut into cubes)
4 large ripe tomatoes, cut into chunks
1 English cucumber, sliced
1/2 red onion, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
Optional: shaved Parmesan cheese or olives
Step-by-Step Guide
Step 1: Toast the bread
Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10 minutes until golden but still chewy inside.
Pro Tip: Use day-old bread. Fresh bread gets mushy fast, but slightly dry bread holds up better to dressing.
Step 2: Make the dressing
In a small bowl, whisk olive oil, vinegar, garlic, mustard, salt, and pepper until blended.
Step 3: Prep the vegetables
Slice cucumber, chop tomatoes, and thinly slice onion. Place them in a large mixing bowl.
Step 4: Assemble the salad
Add toasted bread cubes to the bowl with vegetables. Pour dressing over the top and toss until well coated.
Step 5: Rest and serve
Let the salad sit for at least 15 minutes so the bread absorbs the flavors. Add fresh basil just before serving.
Pro Tips
Use heirloom or vine-ripened tomatoes for the best flavor.
If you prefer softer bread, let the salad sit longer, up to an hour.
For extra flavor, rub garlic on the bread before toasting.
Add a splash more vinegar if you like tangier salads.
Nutrition (per serving, based on 6 servings)
Calories: 250
Protein: 6g
Carbs: 38g
Fat: 9g
Fiber: 4g
Sugar: 6g
Sodium: 320mg
This salad is rich in antioxidants from tomatoes and provides healthy fats from olive oil. The bread makes it filling, while the veggies keep it light.
Why This Recipe Works
Panzanella is simple but balanced. The bread soaks up dressing and tomato juices, creating a mix of textures. Fresh basil brings a burst of flavor, and red onion adds a sharp bite. It’s a no-cook dish that feels hearty enough for lunch but works just as well as a side with grilled meats or fish.
FAQs
Can I make it ahead of time?
Yes, but keep the bread and dressing separate until just before serving.
What type of bread works best?
Rustic loaves like ciabatta or sourdough are ideal.
Can I add protein?
Grilled chicken, tuna, or mozzarella make it a complete meal.
How long does it last?
It’s best eaten the same day, but leftovers can be stored in the fridge for one day.
Can I use cherry tomatoes?
Yes, halved cherry tomatoes work perfectly.
Final Thoughts
Rustic Tuscan Panzanella is proof that a handful of simple ingredients can make magic. My family loves this as a summer dinner with grilled chicken or on its own with a glass of chilled white wine. It’s a salad that feels timeless, fresh, and full of Italian soul.
