Panzanella – Tuscan Bread Salad
Recipe Type: Main
Cuisine: Italian
Serves: 4
Panzanella is rooted historically in the necessity to brighten unsalted breads, but the tradition continues as the bread-based salad has become a popular summer lunch.
  • 4 thick slices stale bread, or fresh bread, toasted
  • 1 clove garlic
  • ⅓ cup good quality extra virgin olive oil, plus more if needed
  • 2 tablespoons red wine vinegar, plus more if needed
  • 2 large fresh tomatoes, cut into ½ inch dice, or 1 pint grape tomatoes, halved
  • 1 cucumber, peeled, seeded and sliced
  • ½ head fennel, tough outer leaves removed, cored, and thinly sliced
  • ½ red onion, thinly sliced
  • ½ bunch basil, chiffonade larger leaves, separate smaller
  • kosher salt and freshly ground pepper
  1. Rub the garlic clove onto the 4 slices of bread. Cut into ½” cubes and place in a large salad bowl.
  2. Add the extra virgin olive oil and vinegar. If you wish your bread to be quite moist, add a couple of tablespoons of water. Mix well to thoroughly moisten the bread. Add the tomatoes, and allow to sit in a cool place for 30 minutes or more.
  3. Add the remaining ingredients, with more olive oil and vinegar if needed. Season with salt and pepper. This salad can sit a bit before serving - just keep it in a cool place.
Recipe by Honest Cooking at