Panzanella (Tuscan Bread and Tomato Salad)

In Tuscan cooking, panzanella turns day-old country bread and ripe summer vegetables into a salad with real substance. Rather than acting as a crisp garnish, the bread softens as it absorbs tomato juices, red wine vinegar and extra virgin olive oil, becoming tender, savoury and well seasoned without losing all texture. Cucumber and red onion bring freshness and bite, while basil gives the salad its recognisable herbal lift. Served at room temperature, it is best when briefly rested and tossed again before eating, making it ideal for warm-weather lunches, simple antipasti spreads or using excellent tomatoes when they are at their peak.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Tuscan home-style cooking
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Bread used with purpose: Day-old bread absorbs tomato juices and dressing, becoming seasoned throughout rather than acting like a crisp crouton.
  • Bright, balanced dressing: Red wine vinegar cuts through the olive oil and tomato sweetness, giving the salad a clean, savoury lift.
  • Soft and crisp textures: Soaked bread contrasts with cucumber, red onion and fresh basil, keeping each bite lively.

Get the most out of this recipe

Authenticity notes

  • Tuscan roots: Panzanella is closely associated with Tuscan cucina povera, where stale bread is made useful by soaking up ripe tomato juices and good olive oil.
  • Not a crouton salad: The bread should soften and absorb flavour rather than stay crisp, which is central to the character of the dish.

Ingredient notes

  • Use ripe tomatoes: The tomatoes provide both flavour and moisture, so choose the ripest, juiciest ones available.
  • Choose sturdy bread: Country-style bread with a firm crumb holds together better than very soft sandwich bread.
  • Balance the vinegar: Taste the dressing before adding it; it should be sharp enough to brighten the bread and tomatoes without overwhelming them.

Timing notes

  • Let it stand briefly: The short resting time allows the bread to absorb tomato juices and dressing evenly.
  • Best soon after mixing: Serve once the bread is softened but still has structure; leftovers are edible the next day but will be much softer.

Ingredient swaps

  • Bread alternative: A baguette can stand in for Tuscan country bread and gives a slightly chewier texture.
  • Vinegar alternative: Sherry vinegar can replace red wine vinegar for a rounder, slightly sweeter acidity.
  • Herb alternative: Flat-leaf parsley works in place of basil for a greener, more peppery finish.

Equipment you'll need

Chef’s knife Cutting board Mixing bowl Whisk
Ingredients
Instructions
Print
  1. Tear the bread into bite-sized pieces and put into a large bowl. Cut the tomatoes into chunks, add them to the bowl with all their juices, then sprinkle over the salt and pepper. Toss well and leave for 10 minutes so the bread starts to soften.
  2. Meanwhile, cut the cucumber into bite-sized pieces and thinly slice the red onion. Finely grate the garlic into a small bowl, then whisk in the red wine vinegar and extra virgin olive oil. Taste and adjust with a pinch more salt if needed.
  3. Add the cucumber and red onion to the bread and tomatoes, then pour over the dressing. Tear in most of the basil and toss until everything is glossy and well coated. Leave for 5 minutes, then toss again and serve with the remaining basil scattered over.

Made this recipe? Rate it — a comment is optional.

Recipe notes

Tips

  • Use the ripest tomatoes you can find, as their juices are what properly season and soften the bread.
  • If the onion tastes too sharp, soak the sliced red onion in cold water for 5 minutes, then drain well before adding.
  • For the best texture, let the salad stand briefly, then toss again just before serving so the bread is soaked but not mushy.

Substitutions

  • Replace Tuscan country bread with baguette for a slightly chewier bite.
  • Replace red wine vinegar with sherry vinegar for a rounder, slightly sweeter acidity.
  • Replace fresh basil with fresh flat-leaf parsley for a greener, more peppery finish.

Storage

  • Refrigerate up to 1 days
  • Best eaten straight away. If you have leftovers, refrigerate in an airtight container and eat within 24 hours; the bread will soften further. Bring to room temperature and toss well before serving.

Ratings & reviews

Liked this recipe? Share your feedback to support our cooking community.

Tried this recipe?

Choose 1–5 stars. A comment is optional.

If you leave a comment, use 10–500 characters.

Stay inspired

Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.

Pinterest

Recipe overview

  • Servings: 2 servings
  • Total time: 25min (15min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Gluten Wheat
Beginner friendly Kid friendly
Signal WhatsApp

Plan your meals and get a complete grocery list automatically.

Add to meal planner

Equipment you'll need

Chef’s knife Cutting board Mixing bowl Whisk
Advertisement

Recommended tools for this recipe

Best overall

Misen 8-Inch Chef Knife

Sharp modern chef knife
  • AUS-10 steel
  • Balanced design
  • Less traditional feel

Got ingredients left?

Find recipes using ingredients from this recipe or what you already have at home.

Find recipes with these ingredients →

More variations

View all

More from this course

View all

Cook with these ingredients

Black pepper

1 cup ≈ 110.4 g
Convert ingredient→

Extra virgin olive oil

1 cup ≈ 240 ml
Convert ingredient→

Fine sea salt

1 cup ≈ 268.8 g
Convert ingredient→

Red wine vinegar

1 cup ≈ 240 ml
Convert ingredient→

More with similar ingredients

View all

You might also like

Make this recipe easier next time

Advertisement

These tools help you get better results with less effort.

Best overall

Misen 8-Inch Chef Knife

Sharp modern chef knife
  • AUS-10 steel
  • Balanced design
  • Less traditional feel
Best value

Titanium & PP Double-Sided Cutting Board

Easy-clean double-sided board
  • Separate surfaces for meat and produce
  • Resists odors and stains
  • Harder on knife edges than wood or plastic
Top quality

OXO Good Grips Stainless Mixing Bowl Set

Insulated grip bowls
  • Non-slip base
  • Comfort grip
  • Higher price
Best overall

OXO Good Grips 2-Piece Cutting Board Set

Practical everyday board set
  • Two useful sizes with reversible cutting surfaces
  • Dishwasher safe and easy to clean
  • Plastic surfaces will show knife marks over time

Browse alphabetically

Looking for a specific recipe? Choose a letter below to jump directly to recipes starting with that letter or number.

Explore the Recipe Index

Enjoy cooking with JustRecipes?

Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.

Add JustRecipes to Google

Every recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.