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Made with fresh vegetables and a punchy dressing, this Panzanella Toscana recipe is a great way to give new life to stale bread! This version stays true to the classic Tuscan dish to create the most delicious, fresh, and filling salad that’s still quick and simple to make!
Sere it alongside this easy lasagna casserole or veggie pizza!
save this recipe!Panzanella Toscana is an Italian recipe made from stale bread, veggies, and a tangy dressing. This bread-based salad was created to minimize food waste and is often offered as a summer appetizer. It is known for using Tuscan bread, which is historically flavorless and hard because, at one time, due to war, Florence locals did not have access to salt (salt is where bread gets flavor and texture!).
While thankfully I have access to salt now, I do love this salad and love that I can limit the bread I have to toss out when it starts going stale. So, here’s how to make Panzanella Toscana at home!
Reader rating
“I do not like stale bread or soggy bread in salads (croutons are different). However for those who do not want the bread (for whatever reason), this salad is great without it because without leafy greens (other than basil) nothing wilts and it lasts a long time refrigerated! ” —Gayle
Grab these ingredients
This salad utilizes fresh and flavorful ingredients, meaning you don’t need much to make it really shine! Jump to the recipe card for exact measurements!
- French Bread: Since we might not be using stale Tuscan bread, toasting French bread offers a pretty similar result. French bread works well with this recipe because it has many pores that absorb the dressing’s flavor.
- Olive Oil: Every Italian-inspired salad needs olive oil! For this salad, I use the oil to make the bread crispy and perfect for tossing throughout.
- Tomatoes: These add a refreshing taste to this salad. 1 cup should equal about 1 Roma tomato (but feel free to use any variety of tomato you have on hand)!
- Bell Pepper: I like to use yellow and red peppers because they are slightly sweeter and add fun colors! Any mild peppers will work, though.
- Cucumber: Cucumber is an essential summer vegetable and shines in this salad.
- Red Onion: Red onion adds a great crunch and slight sweetness and tang to this salad. You can use more or less, depending on your love (or lack thereof) for raw onions!
- Basil: Basil is a classic ingredient in Panzanella salad, bringing that classic Mediterranean flavor.
- Dressing: For this simple dressing, I combined olive oil, red wine vinegar, garlic, and Dijon mustard, which is perfectly delicious.
stale bread = better bread
If you remember ahead of time, you can leave the cubed bread out on the counter on a sheet tray for the day before you want to make this salad. This will result in the tougher bread necessary to hold up to the dressing and fresh vegetables. If not, simply pop it in the oven as the recipe notes.
How to make Panzanella Toscana
This salad comes together super quick and only requires four steps! Jump to the recipe card for full instructions!
Step 1: Toast the Bread
Preheat the oven to 350°F (176°C). Combine the cubed bread and 1/4 cup olive oil in a large bowl, using your hands to work the oil evenly around the cubes. Transfer to a baking sheet and bake for 20 to 30 minutes or until crisp to the touch (but not browned).
Step 2: Drain Tomatoes
Cut tomatoes into bite-sized pieces. Set a colander over a bowl and place tomatoes in the colander. Sprinkle with salt and stir to combine, then let tomatoes sit and drain until bread is finished.
Step 3: Make it a Salad
Combine bread, drained tomatoes, bell peppers, cucumber, onion, and basil in a large bowl.
Step 4: Make the Dressing
Whisk together the juice from the drained tomatoes and all other Dressing ingredients. Drizzle over the panzanella and toss to coat.
Cheese please!
Feel free to add your favorite Italian cheese to this panzanella, like mini mozzarella balls or shaved parmesan!
storage
Store in an airtight container in the fridge for up to 5 days. The bread is meant to be a little moist in the recipe, meaning the overall flavors and textures shouldn’t be impacted if you make it a day or two in advance!
a full Italian dinner
Want to complete your Italian garden party? Try pairing this salad with any of these ideas!
- Infused Olive Oil: For when you want to really amp up the flavor of your salads!
- Easy Vegan Meatballs: These pair perfectly alongside Panzanella Toscana.
Classic Panzanella Toscana Recipe (Super Easy!)
Ingredients
Salad
- 1 lb French bread, cubed, 453 g
- ¼ cup extra virgin olive oil, 60 mL
- 2 lbs tomatoes, any variety, 907 g
- 1 tsp salt
- 1 yellow bell pepper, cut into bite sizes
- 1 red bell pepper, cut into bite sizes
- 1 cucumber, cut into bite sizes
- ½ red onion, sliced
- 1 cup loosely packed fresh basil, roughly chopped
Dressing
- ¼ cup extra virgin olive oil, 60 mL
- 3 cloves garlic, minced
- 2 Tbsp red wine vinegar, 30 mL
- ½ tsp Dijon mustard
Instructions
- Bread: Preheat oven to 350°F (176°C). Combine cubed bread and ¼ cup olive oil in a large bowl, using your hands to work the oil evenly around the cubes. Transfer to a baking sheet and bake for 20 to 30 minutes, or until crisp to the touch (but not browned).
- Drain Tomatoes: Cut tomatoes into bite-sized pieces. Set a colander over a bowl and place tomatoes in the colander. Sprinkle with salt and stir to combine, then let tomatoes sit and drain until bread is finished. Reserve the juices that drip out.
- Salad: In a large bowl, combine bread, drained tomatoes, bell peppers, cucumber, onion, and basil.
- Dressing: Whisk together the juice from the drained tomatoes and all other Dressing ingredients. Drizzle over the panzanella and toss to coat.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I do not like stale bread or soggy bread in salads (croutons are different). However for those who do not want the bread (for whatever reason), this salad is great without it because without leafy greens (other than basil) nothing wilts and it lasts a long time refrigerated! I would make a big batch of it and take it to work all week for lunch and even after a week it was still fresh tasting, and seemed to get better with age! And you can add practically any tasty vegetable including regular or spicy Giardiniera!
Yay! Happy to hear your found a way to make this one work for you, Gayle! 😀
Delicious!
I have made Panzanella before. But this one is more authentic…and more delicious. Although not a vegetarian, I enjoy all your recipes. You always come through. Thank you, Sarah!
So glad it hit the spot Louise, thanks for sharing!