Tuscan panzanella, a typical Tuscan appetizer made with Tuscan bread stale, vegetables, all dressed with good extra virgin olive oil.

Panzanella is perfect to enjoy on hot summer days as it is eaten cold.

Try making it with homemade bread, a real delicacy to try.

Ingredients for the Tuscan Panzanella:

Difficulty: Very Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Spring, Summer

Tools for the Tuscan Panzanella:

On a cutting board, cut the Tuscan unsalted bread into pieces, place it in a bowl, add the white wine vinegar and cold water, let it soak for 30 minutes without stirring, then after the time has passed, mix it well with your hands.
Peel the large cucumber, remove both ends, divide it in half lengthwise, and then slice it thinly, place it in a bowl.
Peel the red onion, cut it in half, and slice it thinly, add it to the sliced cucumbers.
Finally, wash and dry the tomatoes and cut them into wedges.
When the vegetables are ready, take the bowl with the bread and mix it again with your hands, add the vegetables and the basil leaves that have been washed and dried well, and tear the leaves with your hands.
Add extra virgin olive oil, salt, and pepper and mix the ingredients well, store in the fridge until use, for the best taste it is recommended to prepare it a few hours before consuming.

If you don’t have Tuscan bread, you can replace it with rustic stale bread, without the addition of oils or other ingredients.

How long does it keep in the refrigerator?
A couple of days, cover the bowl with plastic wrap.
How long does it keep in the refrigerator?
A couple of days, cover the bowl with plastic wrap.