Panzanella Salad Recipe or Tuscan Tomato, Cucumber and Bread Salad

Panzanella Recipe  or Tuscan Bread Salad

Tuscan Tomato, Cucumber & Bread Salad

Right now, I am into everything Tuscan, Italy, because I just finished reading The Reluctant Tuscan (I will talk much more about this wonderful 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, who are of Italian descent.

I spent many teenage summer weekends at  Pasqual Benvenuto’s home and never understood why they had these huge 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 the act of dining together are huge 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 is a classic Italian dish that captures the essence of Mediterranean cuisine with its vibrant colors, fresh flavors, and rustic charm. Originating from Tuscany, this salad celebrates simple ingredients that come together to create a harmonious and satisfying dish.

At its core, Panzanella is a bread salad. It is traditionally made with stale or toasted bread soaked in water to soften it before being combined with ripe tomatoes, cucumbers, red onions, and basil. The bread acts as a sponge, absorbing the juices from the fresh vegetables and the tangy vinaigrette, creating a flavorful base that is both hearty and refreshing.

The beauty of Panzanella lies in its versatility. While the traditional recipe calls for tomatoes, cucumbers, and onions, you can easily customize the salad to suit your taste and use seasonal ingredients. Adding bell peppers, olives, capers, or fresh fruits like strawberries or peaches can add a delightful twist to the classic recipe.

The dressing for Panzanella is typically a simple vinaigrette made with olive oil, vinegar, garlic, and herbs. This dressing enhances the flavors of the salad without overpowering the fresh ingredients, allowing each component to shine through.

One of the best things about Panzanella salad is its make-ahead nature. In fact, the flavors often improve when the salad is allowed to sit for a while, as the bread continues to soak up the juices and the flavors meld together. This makes it a perfect dish for picnics, potlucks, or any occasion where you want a hassle-free and delicious dish that can be prepared in advance.

Panzanella salad is a delightful combination of textures and flavors embodying Italian cuisine’s essence. Its simplicity, versatility, and vibrant colors make it a beloved dish that will please both palate and soul. Panzanella is a true celebration of the Mediterranean’s bounty, whether enjoyed as a light lunch or a side dish.

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

Roasted Tomato Vinaigrette Recipe

Potato Salad Recipe and Fingerling Potato Salad Recipe

Seafood Orzo Salad Recipe

Insalata Caprese Recipe

Basic Tomato Salad Recipe

How to Make a Basic Orzo Salad Recipe

Maple Shallot Vinaigrette Recipe

Tandoori Chicken Salad Recipe