The Panzanella salad is a unique dish typical of Tuscan cuisine and central Italy, think Umbria, Lazio and Le Marche. It is a cold salad made with day-old bread soaked in water and vinegar, enriched with a combination of vegetables such as tomatoes, cucumbers, red onions and basil. It is fresh, tasty, aromatic and super fragrant! A unique dish that was born as a poor man’s dish, from the peasant tradition, today much loved in a thousand versions for the summer!

Panzanella Salad Ingredients 

4 medium slices day-old Italian bread, cubed
6 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar
4 medium vine-ripe tomatoes
1 small red onion, chopped
3 tablespoons chopped basil
Sea salt to taste 
Ground black pepper to taste

Assembly Instructions 

1. Preheat oven to 400°F. Toss the bread and 3 tablespoons of the olive oil on a standard baking sheet. Mix to combine and toast for 10 minutes. 
2. Meanwhile, prepare the rest of the salad. In a small bowl, whisk together the remaining 3 tablespoons of olive oil and the red wine vinegar, set aside.
3. Dice the tomatoes into ½ -inch pieces and place them in a large salad bowl. Add the onions and basil and season with salt and black pepper. Toss to fully combine. Add the prepared oil and vinegar dressing and mix.
4. Remove the bread from the oven and mix it into the salad. Serve immediately or let stand for up to 30 minutes.