Panzanella: A Classic Tuscan Salad

Panzanella (also known as Pansella or Panmolle) is a traditional Tuscan dish with roots extending across central Italy, cherished for its rustic simplicity and bold, summery flavours. It’s the ultimate no-cook recipe—perfect for those moments when you crave something fresh and satisfying without turning on the stove.

Traditionally, Panzanella is made with stale Tuscan bread without salt (pane sciocco or pane sciapo), but any rustic or sourdough bread will work beautifully. The process is simple: bread is soaked in water, squeezed to remove excess liquid, and tossed with juicy tomatoes, crisp cucumbers, fragrant basil, and thinly sliced onions. A drizzle of vinegar (adjust the amount to your taste—some prefer it tangy, others subtler) and extra virgin olive oil brings everything together, creating a light and refreshing salad that perfectly captures the essence of summer.

In this recipe, we use Tropea red onion. If you can’t source it, simply soak your sliced onion in cold water with a splash of vinegar or a squeeze of fresh lemon juice for about 40 minutes to mellow its flavour.

Servings: 4

Ingredients:

• 10 oz (300 g) stale bread (preferably Tuscan, without salt)
• 8 oz (250 g) vine tomatoes
• 1 red onion (preferably from Tropea)
• 1 cucumber
• 4 basil leaves
• 4 ¼ cups (1 litre) water
• 4 oz (20 g) vinegar
• 1 oz (30 g) extra virgin olive oil
• Salt to taste

Step-by-Step Instructions:

1. Prepare the bread
   Tear 10 oz (300 g) of stale bread into chunks and place them in a large bowl. Pour 4 ¼ cups (1 litre) of water over the bread and let it soak for 15–20 minutes, or until softened.
2. Prepare the vegetables
   While the bread is soaking, dice 8.8 oz (250 g) of vine tomatoes and 1 cucumber into bite-sized pieces. Thinly slice 1 Tropea onion into rings. If the onion is too sharp, soak it in cold water with a splash of vinegar or lemon juice for 30–40 minutes, then drain.
3. Squeeze the bread
   Once the bread is soft, gently squeeze out the excess water with your hands. Crumble the bread into a large serving bowl.
4. Mix the salad
   Add the tomatoes, cucumber, and onion to the crumbled bread. Tear 4 basil leaves into small pieces and mix them in.
5. Season the salad
   Drizzle the mixture with 1.4 oz (20 g) of vinegar and 1 oz (30 g) of extra virgin olive oil. Sprinkle with salt to taste, then toss everything gently to combine.
6. Chill and serve
   Cover the salad and let it rest in the fridge for about 30 minutes to allow the flavours to meld. Serve chilled or at room temperature, and enjoy this refreshing Tuscan classic!

Buon appetito!

Nutritional Information (per serving):
Calories: 180 kcal | Protein: 5 g | Carbohydrates: 28 g | Fat: 5 g | Saturated Fat: 1 g | Fibre: 4 g | Sugar: 6 g | Sodium: 350 mg

 Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.