Panzanella Toscana
Soaked stale-bread salad with ripe tomato and basil
Tuscan panzanella with soaked and squeezed stale bread, tomatoes, cucumber, red onion, basil, wine vinegar and olive oil.
Plus 30 min for chilling the dressed salad; included in the total time below.
Tuscany
The regional version.
Tuscan soaked-bread panzanella with cucumber and red onion, without tuna or toasted croutons.
- Stale bread is soaked and squeezed rather than toasted as croutons.
- Ripe tomatoes and basil provide the summer character.
- Olive oil and wine vinegar season the crumbly bread mixture.
Technique: soaked stale-bread salad with ripe tomato and basil
Use bread with a substantial crumb that survives soaking. Soft sandwich bread turns gluey. The classic texture is crumbled and moist, not crunchy.
The recipe
Panzanella Toscana
Includes 30 min for chilling the dressed salad.
Ingredients
Main
Method
- 1
Break bread into pieces and soak in cold water for about 10 minutes until soft but not dissolved.
- 2
Soak sliced onion separately in cold water while chopping tomatoes and cucumber.
- 3
Squeeze bread firmly by handfuls and crumble into a large bowl; it should be moist but not dripping.
- 4
Add tomatoes with their juices, cucumber, drained onion and torn basil. Dress with oil, vinegar, salt and pepper.
- 5
Fold gently, refrigerate for 30 minutes and taste again before serving, adding a little vinegar only if needed.
The version on this page
Tuscan soaked-bread panzanella with cucumber and red onion, without tuna or toasted croutons.
- Stale bread is soaked and squeezed rather than toasted as croutons.
- Ripe tomatoes and basil provide the summer character.
- Olive oil and wine vinegar season the crumbly bread mixture.
Cooking it well
Use bread with a substantial crumb that survives soaking. Soft sandwich bread turns gluey. The classic texture is crumbled and moist, not crunchy.
Serving and planning
Serve as a summer lunch or alongside grilled fish. Tuna is a household addition, omitted in this vegetable version.
Allow 30 additional minutes for chilling the dressed salad. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate promptly and use within 1 day; the vegetables release more juice over time.
Freezing
Do not freeze the assembled salad.
Reheating
Serve cool; no reheating is needed.
Keep cooking
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