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Panzanella toscana in a ceramic bowl with soaked bread, ripe tomatoes, cucumber, and torn basil on a wooden table

Panzanella Toscana: Classic Tuscan Bread Salad

A no-cook Tuscan bread salad of soaked stale bread, ripe tomatoes, cucumber, and red onion, dressed simply in olive oil and red wine vinegar.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian (Tuscan)
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 400 g day-old Tuscan bread (pane toscano or sourdough), torn into chunks
  • 500 g ripe tomatoes, cored and chopped heirloom or vine tomatoes work best
  • 1 English cucumber, sliced medium; optional, traditional versions sometimes skip it
  • 1/2 red onion, thinly sliced soaked in ice water 10 minutes
  • 1/2 cup fresh basil leaves, torn
  • 80 ml extra virgin olive oil
  • 40 ml red wine vinegar
  • 1 garlic clove optional, rubbed on bread or finely grated into dressing
  • salt and black pepper to taste

Method
 

Prep the bread and vegetables
  1. Tear bread into 2 to 3 inch chunks and place in a large bowl. Cover with cold water for 2 to 3 minutes until fully soaked.
  2. Squeeze the bread firmly with both hands over the sink until it holds together but isn't dripping. Crumble it into a large mixing bowl.
  3. Slice red onion thin and soak in a bowl of ice water for 10 minutes to mellow the bite, then drain well.
  4. Chop tomatoes and cucumber into bite-size pieces. Salt the tomatoes lightly and let them sit 5 minutes to draw out extra juice.
Assemble and rest
  1. Add tomatoes with their juice, cucumber, drained onion, and basil to the bowl with the squeezed bread.
  2. Whisk olive oil, red wine vinegar, salt, and pepper together, then pour over the salad and toss well.
  3. Let the salad rest at room temperature for 30 minutes so the bread absorbs the juices and softens but still keeps a slight chew. Toss again and taste for salt before serving.

Notes

  • Use bread at least 1 day old, dense and unsalted if possible.
  • Squeeze soaked bread firmly, it should hold shape but not drip.
  • Rest the dressed salad 30 minutes before serving, don't skip this.
  • Soak onion in ice water 10 minutes to cut the raw bite.
  • Salt tomatoes first to draw out juice for a better dressing.