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    Home » Recipes » Sides

    Panzanella Toscana

    Published Aug 13, 2018, modified Jun 8, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 4 Comments /

    Jump to Recipe
    panzanella pin

    A simple rustic summer dish, this tasty panzanella from Tuscany is perfect as a light lunch or for picnics.

    view of the salad in lilac serving bowl

    Panzanella is not only a  popular summer dish in Florence, but throughout central Italy. 

    Over the next couple of days (in mid-August), Lamoli, and Onelli small towns in Italy, will celebrate the Sagra della panzanella! In Monterotondo, Lazio it is held on the first Sunday of July.

    Jump to:
    • What is a panzanella?
    • What does it go with?
    • Ingredients
    • Select a good bread
    • The tomatoes
    • Making the panzanella
    • More salad recipes
    • 📋 Recipe

    What is a panzanella?

    Panzanella is a simple tomato and bread salad. The simplicity of this dish is typical of Tuscan style cooking. It was usual in country-style cooking, to moisten day old dry bread and mix with seasonal vegetables.

    What does it go with?

    Panzanella is delicious as a light meal with some crusty bread, but it is also wonderful alongside meats, poultry and seafood.

    Ingredients

    This easy summer salad, requires no cooking and is made from the simplest of ingredients:

    • day old bread
    • fresh tomatoes
    • cucumber
    • red onions
    • basil
    • dressing.

    Select a good bread

    Stale Tuscan bread is ideal for this dish as it holds its shape well and doesn’t become soggy and mushy when wet. However, outside of Italy it is almost impossible to find, unless you make your own.

    Select an Italian or French crusty bread, or slices of Poilane country loaf, and moisten the bread very slightly.

    The tomatoes

    You can use any good quality fresh tomatoes to make a panzanella. If you happen to come across beefsteak tomatoes, they would be ideal having a good balance of sweetness to acidity, and they hold their shape and slice well.

    Making the panzanella

    1. First, remove the sharp flavour of the onions by soaking them in water and vinegar, so they become milder.
    2. Salt the tomatoes and leave to rest for a while so the liquid drains out and the tomato juices combine with the flavours of the dressing.
    3. Then moisten the bread and leave it to rest for a while.
    4. Next, mix everything together and chill for around an hour so the flavours come together.
    5. Remove from the fridge and bring to room temperature before serving.

    Panzanella can be enjoyed as a main or side dish.

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    The Best Potato Salad

    Easy Giardiniera Rice Salad

    Roasted Beets with Carrot, Stilton & Sultanas

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    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    📋 Recipe

    view of the salad in lilac serving bowl

    Panzanella Toscana

    Nicole Shroff
    A simple rustic summer dish, this tasty panzanella from Tuscany is perfect as a light lunch or for picnics.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Save RecipeSaved!
    Resting time 1 hr
    Total Time 20 mins
    Course light meal, Salad
    Cuisine Italian
    Servings 4 people
    Calories 208 kcal

    Ingredients

    Metric | US Customary
    • 2 slices of stale Tuscan bread eg. a dry country loaf
    • 30 mls water 2 tablespoons
    • 4 large tomatoes cut into cubes
    • ½ English cucumber thinly sliced
    • 1 small red onion finely sliced
    • 45 mls white wine vinegar 3 tablespoons
    • 240 mls water 1 cup
    • 10-15 basil leaves
    • 10 capers
    • 100 mls olive oil 7 tablespoons, or as required
    • 30 mls white wine vinegar 2 tablespoons
    • salt and pepper to taste

    Instructions
     

    • 1 small red onion, 240 mls water, 45 mls white wine vinegar
      Soak the sliced onion in a bowl with water mixed with 1 tablespoon vinegar, and set aside for 1 hour.
    • 4 large tomatoes
      Salt the tomatoes and set aside for 30 minutes.
    • 2 slices of stale Tuscan bread, 30 mls water
      Cut the bread slices into small cubes, arrange flat in a dish, and moisten with water. Set aside till softened (around 10 minutes). 

    To assemble

    • In a serving dish, add the bread and pour in the tomatoes with their liquid.
    • ½ English cucumber, 10 capers
      Drain the onions and add to the dish, along with cucumbers and capers.
    • 10-15 basil leaves, 100 mls olive oil, salt and pepper, 30 mls white wine vinegar
      Tear the basil leaves and sprinkle on top. Drizzle with olive oil and vinegar, and season with salt and pepper, then combine well.
    • Chill in the fridge for an hour, bring to room temperature before serving.

    Notes

    • Use day old crusty bread for best results.
    • Use good quality fresh tomatoes and a good olive oil for best results.
    • Store in the fridge and consume within 2 days.
    • Variations – you could also add celery, tuna, cannellini or borlotti beans, anchovies, lettuce, and hard boiled eggs.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 208kcalCarbohydrates: 17gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 108mgPotassium: 537mgFiber: 3gSugar: 7gVitamin A: 1595IUVitamin C: 28.1mgCalcium: 62mgIron: 1.2mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Dems Banjo

      September 25, 2018 at 4:00 pm

      Thanks Nicole!
      Looks really nice. cant wait to try Panzanella out. Thanks for the recipe.

      Reply
      • Nicole

        September 27, 2018 at 9:35 am

        Thank you, I hope you enjoy it!

        Reply
    2. lauren

      August 15, 2018 at 12:38 pm

      This looks so delicious and asst to make! Saving this to try!

      xx Lauren

      Reply
      • Nicole

        August 15, 2018 at 3:06 pm

        Thanks Lauren, lovely fresh flavours for summer, enjoy!

        Reply

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