Uncle Larry Adventures

Italian Classics · Tuscany

More italian salad recipes

Panzanella Toscana

Tuscan panzanella: stale country bread revived with ripe tomatoes, red onion, basil, olive oil and red wine vinegar.

Panzanella Toscana

Bread salad that earns its name

Fresh Italian salad with tomatoes, mozzarella and basil in a rustic bowl

The short version

Tuscan panzanella: stale country bread revived with ripe tomatoes, red onion, basil, olive oil and red wine vinegar.

Prep
20 min
Cook
0 min
Total
20 min
Serves
6 servings

Ingredients

  • 6 cups stale country bread, torn
  • 2 lbs ripe tomatoes, chopped
  • 1 red onion, thinly sliced
  • 1 cucumber, sliced
  • ¼ cup red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • Basil, salt, pepper

Instructions

  1. 01

    Tame the onion. Soak the sliced onion in cold water with a splash of vinegar for 10 minutes.

  2. 02

    Juice the tomatoes. Salt the chopped tomatoes and let them release juice in a bowl for 15 minutes.

  3. 03

    Soak the bread. Toss the torn bread in that tomato juice with the vinegar until softened but not soggy.

  4. 04

    Combine and rest. Add the vegetables, oil and basil and rest 30 minutes before serving.

Larry’s rule: Fresh bread makes glue. If you only have fresh, dry it in a low oven first.

Nutrition (estimated, per serving)

Serving
1 serving (about 340 g)
Calories
385 calories
Protein
7 g
Carbs
38 g
Fat
23 g
Saturated fat
3 g
Fibre
5 g
Sugar
6 g
Sodium
450 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/panzanella-toscana).

Before you cook

What to know about Panzanella Toscana

What it is

Panzanella Toscana is a salad recipe rooted in Tuscany's rustic, practical cooking. This version makes 6 servings in 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: tame the onion, then juice the tomatoes, then soak the bread. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 6 cups stale country bread, torn — provides the recipe's main structure, so its cooking time and texture matter.
  • 2 lbs ripe tomatoes, chopped — supplies acidity, sweetness and the recipe's tomato base.
  • 1 red onion, thinly sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 cucumber, sliced — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Wash and prepare the components ahead, but keep them dry and add the dressing shortly before serving.

What to serve with it

  • Serve as a side or a light first course.
  • Dress close to serving time so the leaves keep their texture.

Questions Larry gets asked

How long does panzanella toscana take to make?
About 20 min start to finish — roughly 20 min of prep and 0 min of cooking. That yields 6 servings.
What do you need to make panzanella toscana?
7 ingredients, starting with 6 cups stale country bread, torn, 2 lbs ripe tomatoes, chopped, 1 red onion, thinly sliced. The full list with quantities is on this page.
How do you start panzanella toscana?
Tame the onion: Soak the sliced onion in cold water with a splash of vinegar for 10 minutes.
How do you know when panzanella toscana is done?
Combine and rest. Add the vegetables, oil and basil and rest 30 minutes before serving.
What is the most common mistake with panzanella toscana?
Fresh bread makes glue. If you only have fresh, dry it in a low oven first.
Can you make panzanella toscana ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a salad that reheats well.

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