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    Home / Dinner / Panzanella

    Panzanella

    A Tuscan bread salad of soaked stale loaf, ripe tomatoes, cucumber, and red onion in bright vinaigrette — summer’s honest answer to wilted bread.

    ⏱ 25 minPrep time
    🔥 5 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Panzanella - Tuscan bread salad with soaked bread, tomatoes, cucumber, red onion and basil

    Panzanella is the Tuscan answer to stale bread: torn chunks soaked in tomato juices, tossed with cucumbers, red onion, and basil in a bright vinaigrette. It’s a salad that eats like a meal.

    A summer staple born of thrift, it lets overripe tomatoes and day-old bread shine. Let it rest so the bread soaks up the dressing, then serve it as a light lunch or alongside grilled meats.

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    Step by stepInstructions

    1. Toss the tomatoes with the salt in a large bowl and let them sit 15 minutes to release their juices.
    2. Add the bread, cucumber, red onion, and basil.
    3. Whisk the olive oil, vinegar, and garlic together and pour over the salad; toss well.
    4. Let the salad rest for 20-30 minutes so the bread soaks up the dressing.
    5. Season with pepper and more salt to taste; serve at room temperature.

    💡 Chef tips & storage

    Day-old crusty bread is the point — fresh bread turns to mush. Let it rest, but not too long, or the tomatoes will overpower the crunch.

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    Recipe details

    Prep25 min
    Cook5 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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