Italian Dinner Italian Lunch

How to make Panzanella: Italian Bread Salad

Here is the best recipe for Panzanella, the Italian bread salad. This dish, traditionally prepared in homes throughout Tuscany, has a rustic, fresh and light flavor and is perfect to serve on a humid, summer day.




TOTAL TIME: 30 minutes

SERVINGS: Serves 4



  • 1 lb rustic bread, stale
  • 2 tomatoes, ripened
  • 2 red onions
  • 1 cucumber, (optional)
  • 1 sprig basil
  • extra virgin olive oil to taste
  • vinegar to taste
  • salt and pepper to taste



  1. Cut the bread into slices and soak in cold water for a couple of minutes.
  2. Once heavy with water, remove a little bread at a time and squeeze out excess water using your hands.
  3. Then break apart into small, dry crumbs.
  4. Place in a salad bowl and add tomatoes, cucumbers and sliced onion and basil leaves.
  5. Dress with oil, salt and pepper and move to a cool place.
  6. When it is time to serve your Panzanella, add a splash of wine vinegar.


Source: Academia Barilla




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