Steps

• Prepare the Stale Tuscan Bread: The Crunchy and Soft Heart of Your Panzanella.

  Start by taking your stale Tuscan bread, ideally a couple of days old.

  Cut it into slices not too thin, about 0.5-1 inch, and then roughly break it apart with your hands or cut it into large cubes.

  Place the bread in a large bowl and soak it with fresh water to which you have added a splash of white wine vinegar.

  The goal is to soften it just right: the bread should absorb the liquids and become tender, but not mushy.

  Some prefer to wet it quickly and squeeze it right away, others let it moisten more gradually, adding water little by little until it is well hydrated but still substantial.

  Choose the method that ensures moist but not overly soft bread.
  

  

• A Triumph of Vegetables and Bread: Assemble the Colorful Base of Your Panzanella.
  

  Now focus on the vegetables, true stars of summer.

  Carefully wash the ripe and firm tomatoes – ideally Florentine ribbed, San Marzano, or flavorful cherry tomatoes – and cut them into large pieces directly into the very large salad bowl you will use, collecting their precious juice as well.

  Peel the cucumbers (or leave part of the peel if organic and very fresh), remove the ends, and slice them into rounds or cubes, adding them to the tomatoes.

  Thinly slice a nice red Tropea onion; if you want to make it more delicate, you can have previously soaked it in cold water and a splash of vinegar for about twenty minutes, then drain it well and add to the other vegetables.

  At this point, take the soaked and broken bread (gently squeezed if necessary to remove only the excess water) and add it directly to the bowl with the vegetables.

  Only now, to complete this rich and colorful base, add plenty of fresh basil leaves, torn strictly by hand to release their intense aroma.
  

  

• The Perfect Dressing: Enhance the Flavors of the True Tuscan Panzanella.

  With the base of bread, vegetables, and basil ready in your salad bowl, it’s time to give the magic touch with the dressing.

  Generously drizzle your authentic Tuscan Panzanella with high-quality Tuscan extra virgin olive oil – the Panzanella calls for it, don’t be stingy!

  Continue with a few tablespoons of white wine vinegar (or red if you prefer a stronger flavor), season with fine salt, and for a lively touch, a grind of fresh black pepper, if desired.

  Mix everything with great care but gently, using clean hands or two large spoons, ensuring that every piece of bread and vegetable is lovingly enveloped in the dressing and starts absorbing the delicious juices and aromas.
  

  

• The Rest of the Panzanella!: The Wait that Enhances Every Flavor.
  

  This is a crucial step, the secret to a textbook Panzanella: patience!

  Cover the salad bowl and let the Panzanella rest for at least an hour (but two or three hours will make it even more sublime!) at room temperature, or in the fridge if the day is particularly hot (in this case, remember to take it out about twenty minutes before serving).

  During this precious rest time, the flavors will blend harmoniously, the bread will perfectly absorb the dressing and the vegetable juices, and your Panzanella will reach its fullest expression of taste and fragrance.

  Before triumphantly bringing it to the table, taste it one last time and, if necessary, adjust the salt or oil.

  Plate your fresh and tasty Tuscan Panzanella and get ready to receive compliments: the tasting will be a real journey through the most authentic and beloved flavors of Tuscany!