Panzanella Salad - Italian

The panzanella salad is a typical Tuscan recipe, made with stale bread, cucumber, onion and tomato, ideal for a hot summer day, since it doesn't need cooking.


Tuscan bread 200 Gram (unsalted)
Fresh basil leaves 15 Small
Red onion 1 Medium , slice
Cucumber 1 Medium , slice
Tomatoes 2 Medium
Salt and pepper To Taste
Extra virgin olive oil To Taste
White wine vinegar To Taste



1. Cut the onion into thin slices, soak it in water with 2 tablespoons of white-wine vinegar let it rest for at least 2 hours.


2. Dice the tomatoes remove the inner seeds, and slice the cucumber into.

3. Remove the crust from the bread and soak it in water with 2 tablespoons of vinegar, without making it soggy.

4. In large bowl crumble the moist bread then add little by little onion, tomatoes, cucumber and the chopped basil, and dress with oil, salt and pepper.

5. After mixing all the ingredients, keep it covered with cling film in the fridge for at least 1 hour to allow the flavours to blend.


6. Serve the Panzanella Salad on the side along with your roasted chicken.


The amount of vinegar to use with onion and bread is subjective: a couple of tablespoons are enough if you want a delicate panzanella, otherwise you can add it to your taste

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 143Calories from Fat 13

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 375 mg15.63%

Total Carbohydrates 29 g9.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet