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Panzanella

Name: Panzanella
Total time: 20 min
Yield: Serves 2
Cuisine: Italy
Ingredients: 3 slices Stale bread; 2 Tomato; 1 Cucumber; 1/4 Red onion; To taste Basil; 2 tbsp Red wine vinegar; 3 tbsp Olive oil

Side Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Stale bread revived with tomato juices — a classic Tuscan summer bread salad.

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📖 The Story Behind This Dish

Like ribollita, this dish grew from Tuscan wisdom for not wasting stale bread — this time a summer version. Bread soaked and softened in water is tossed with juicy tomato, cucumber, and red onion in olive oil and vinegar. Cool and refreshing, it's beloved as the perfect dish for a hot summer lunch.

🌆 Where it's eaten: A Tuscan summer, enjoyed slowly under a shady tree with a chilled glass of white wine on a leisurely afternoon.

🥕 Ingredients (serves 2)

Stale bread 3 slices
Tomato 2
Cucumber 1
Red onion 1/4
Basil To taste
Red wine vinegar 2 tbsp
Olive oil 3 tbsp

👩‍🍳 Instructions

Tear the bread into bite-sized pieces, dip briefly in water, and squeeze out excess.
Cut the tomato into rough chunks, slice the cucumber into rounds, and thinly slice the red onion.
Combine the bread and vegetables in a bowl.
Add the red wine vinegar and olive oil, tossing well.
Season with salt and pepper and chill in the refrigerator for 30 minutes to let the flavors meld.
Scatter with torn basil to finish.

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