Traditional Panzanella (Tuscan-Style Tomato Bread Salad)

Traditional Panzanella is one of the most famous dishes of Tuscan cuisine, a sort of salad of stale bread and vegetables, fresh, light and incredibly tasty, ideal to enjoy in the summer. Also known as pansanella or panmolle, it can be found in other regions of central Italy including Marche, Umbria and Lazio, but today we present the original recipe for Tuscan panzanella which is prepared with the typical bread sciocco (in the sense of unsalted, without salt), cucumbers, tomatoes, red onions and fresh basil.

Even today, wet bread is the basis of this surprising poor dish: stale, unsalted bread, soaked in water and squeezed, is combined with ripe tomatoes, red onions, cucumbers and, depending on the version, celery or olives. Without cooking, very easy and quick to prepare, panzanella is then seasoned with extra virgin olive oil, salt and wine vinegar, which gives it its typical intense and slightly pungent flavor.

What is Panzanella?

Panzanella is a classic Italian bread salad that originated in Tuscany, dating back to the 16th century. Traditionally made with stale bread, tomatoes, cucumbers, onions, and a simple dressing of olive oil and vinegar, panzanella was originally a dish for poor farmers who needed to use up leftover bread. Over time, it evolved into a beloved summer dish, especially in central Italy, where the combination of juicy tomatoes and crisp, soaked bread creates a refreshing and hearty meal. The salad's versatility has led to regional variations, but the essence remains the same: a celebration of simple, fresh ingredients with a dash of rustic charm.

What Does Panzanella Mean?

The origin of the name panzanella is not certain: it could derive from the union of the words "pane" and "zanella", in reference to the tureen in which the ingredients were mixed, or from "zanelle", a similar term that however refers to the drainage channels of rainwater along which it seems that the farmers sat to enjoy their panzanella. What is certain, in fact, is the peasant origin of the recipe, born as an idea to recover stale bread, which was soaked and combined with vegetables from the garden.

Pro Tips for The Best Panzanella

• Rather than slicing the bread, tear it into chunks. Tearing helps the bread absorb the dressing evenly, and the rustic edges give the salad more character.
• Panzanella is best after it has had time to sit for about 30 minutes. This allows the bread to soak up the flavors from the tomatoes, cucumbers, and dressing, creating a more flavorful and cohesive dish.
• Since tomatoes are the star of the show, opt for ripe, juicy tomatoes. Heirloom varieties or vine-ripened tomatoes are perfect, as they’ll release enough juice to flavor the bread.
• To elevate the flavors, toss in some fresh basil, parsley, or mint. They’ll add a pop of color and fragrance, giving the salad an extra burst of freshness.
• While it’s important to let the panzanella marinate, be sure to add the dressing right before serving. This keeps the bread from becoming overly soggy and ensures that the flavors remain fresh.

What is The Best Bread for Panzanella?

The key to a great panzanella is using day-old or stale bread. Fresh bread will get soggy too quickly, while slightly dried-out bread soaks up the dressing without losing its structure, giving the salad the right balance of texture.

What Type of Vinegar Should I Use for Panzanella?

The best type of vinegar for panzanella is red wine vinegar. It has a mild, tangy flavor that complements the freshness of the vegetables without overpowering them. If you prefer a slightly sweeter note, you can also use white wine vinegar. Just avoid anything too strong, like balsamic, as it can dominate the dish.

How Long Should Panzanella Soak?

Panzanella should soak for about 30 minutes before serving. This allows the bread to absorb the flavors from the tomatoes, cucumbers, and dressing while still maintaining its texture. If you let it sit a bit longer, the flavors will meld even more, but be careful not to overdo it, or the bread might get too soggy.

Can I Add Anything Else to Panzanella?

Feel free to get creative with additional ingredients like roasted peppers, olives, or capers. Just remember to keep it simple, as the beauty of panzanella lies in its fresh, unpretentious ingredients.

What Can I Serve Alongside Panzanella?

Grilled meats like chicken or steak, roasted vegetables, or fresh mozzarella make great accompaniments. For a lighter option, serve it with a side of olives or prosciutto. Its fresh, vibrant flavors also go well with a chilled glass of white wine or rosé.

Can I Make Panzanella Ahead of Time?

Yes, you can make panzanella ahead of time! It's actually better if it sits for at least 30 minutes to allow the flavors to meld. However, if you're preparing it too far in advance, the bread might become too soggy. To avoid this, you can prepare the vegetables and dressing ahead and add the bread just before serving.

Does Panzanella Freeze Well?

Panzanella does not freeze well. The bread becomes soggy once thawed, losing its texture. Since panzanella relies on fresh, crisp vegetables and bread, it’s best enjoyed fresh or after a short soak, rather than being frozen and reheated.

How to Store Panzanella Salad

To store panzanella leftovers, cover the dish with plastic wrap or place it in an airtight container and refrigerate for up to 2 days. The bread will continue to soften, so it's best to enjoy it quickly. If you have separate components, like the bread and veggies, store them separately to maintain better texture.

How to Make Panzanella Salad

Start preparing the panzanella from the stale bread: break it roughly with you hands and collect it in a large bowl.

Wet it evenly with 250 ml of water, then let it soften for about 20 minutes.

Then peel the onion and slice it into rings.

Put it in a small bowl with 70ml of water and 70ml of vinegar and set aside.

Proceed by washing and peeling the cucumber, then obtain thin slices with a kitchen knife.

Do the same thing with the cherry tomatoes, but cut them into quarters.

Take the soft bread and squeeze it to remove the excess water.

At this point, you can compose the dish: distribute the bread on a serving plate.

Drain the onion rings well and add them together with the cucumber slices and the cherry tomatoes.

Season the panzanella with wine vinegar, a generous drizzle of oil, salt and a pinch of pepper together with lots of fresh basil.

Enjoy!