Homemade Panzanella, one of those dishes that tells the story of the Italian summer with simplicity and flavor.
Originally a rustic and simple recipe, today it’s a bread salad appreciated for its freshness and ease of preparation.
Perfect to serve as an appetizer, main dish, or side dish, panzanella is also a wonderful anti-waste idea: it is made with stale Tuscan bread, softened in water and vinegar, and seasoned with ripe tomatoes, cucumber, red onion, and plenty of extra virgin olive oil.
This is my version, simple and genuine, ideal to enjoy on the hottest days when you want something fresh but also satisfying. Just a few quality ingredients and a few minutes of rest are enough to allow the flavors to blend perfectly.
The Tuscan panzanella is also a beautiful example of seasonal cooking: choose juicy tomatoes, crunchy cucumbers, sweet red onion, and fragrant basil to bring all the goodness of summer to the table. You can enrich it with olives, capers, or tuna, but in its classic version, it remains unbeatable for balance and lightness.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other questions or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 243.54 (Kcal)
- Carbohydrates 43.15 (g) of which sugars 5.14 (g)
- Proteins 6.88 (g)
- Fat 4.63 (g) of which saturated 0.38 (g)of which unsaturated 0.09 (g)
- Fibers 3.61 (g)
- Sodium 104.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Panzanella
- 10.5 oz Tuscan bread (stale)
- 1 cucumber
- 1 red onion
- 7 oz tomatoes
- 1 sprig basil
- 1 cup water
- 3 tbsps white wine vinegar
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Bowls
- Cutting Board
- Peeler
Recipe for Homemade Panzanella
Start the preparation of homemade panzanella by cutting the stale Tuscan bread into pieces. Place it in a baking dish and soak it with water and white wine vinegar.
Mix well and let the bread soften.
In the meantime, take care of the other ingredients.
Wash and dry the tomatoes. Cut them in half or into quarters depending on the size.
Wash the cucumber and remove the two ends.
Peel them with a vegetable peeler and cut it in half lengthwise.
Then slice it.
Clean the red onion and after halving it, slice it thinly.
Take the bread and place it in a bowl.
Add the tomatoes, cucumbers, and onions to the bread.
Also, add some hand-torn basil leaves.
Season the panzanella with salt, black pepper, and extra virgin olive oil.
Mix well to combine all the ingredients together.
Transfer the homemade panzanella to plates and bring it immediately to the table.
Homemade Panzanella: simple recipe, genuine ingredients, and zero waste
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
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FAQ (Questions and Answers)
Can I prepare the panzanella in advance?
Yes, panzanella is even better after a few hours of rest. You can prepare it a few hours in advance and store it in the refrigerator, well-covered. I recommend leaving it at room temperature for 15-20 minutes before serving to enhance its flavors.
What type of bread should I use for panzanella?
The ideal bread is unsalted Tuscan bread, stale for at least one or two days. Alternatively, you can use another type of rustic bread with a long fermentation, provided it is dry and firm. Avoid soft or too fresh bread: it would not hold well during soaking.
Can I add other ingredients to the panzanella?
Absolutely! The traditional recipe is very simple, but you can customize it with ingredients like olives, capers, tuna, anchovies, or mozzarella. The important thing is to maintain the balance between freshness and flavor.
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