Turn stale sourdough bread, fresh tomatoes, cucumbers, basil, olives, and capers into a vibrant Panzanella Toscana salad with a zesty dressing.
You know when a meal just sticks with you? That’s exactly what happened the first time I had Panzanella Toscana. It was during a sweltering summer trip to Italy. One of those sticky, “I-need-a-fan-attached-to-my-face” kinda days.
I was starving after a long walk through Florence, and a tiny trattoria served me this bread salad. Honestly? I thought they were messing with me when I saw chunks of stale bread mixed in with veggies. But then I took a bite. The bread was crispy but softened just enough to soak up the tangy dressing. The tomatoes tasted like sunshine (how do Italians do that?!). The basil was so fragrant I could practically smell it before the fork even hit my mouth.
Fast forward to now, and I make Panzanella Toscana whenever I want a taste of that trip—or just a lazy summer dinner that feels kinda fancy without being fancy. Trust me, you’ll be hooked too.
Why You’ll Love This Panzanella Toscana Recipe?
- It’s Ridiculously Simple. Minimal chopping, no weird techniques, just good ingredients doing their thing.
- Food Waste Hero. Got stale bread? Don’t toss it—transform it.
- Perfect Summer Vibes. Juicy tomatoes, crisp cucumbers, fresh basil… it tastes like summer.
- Adaptable AF. Gluten-free? Swap the bread. Want protein? Toss in grilled chicken.
- Fast But Fancy. Feels like a dish you’d get at a bistro, but it’s done in under 30 minutes.
Ingredient Notes:
The ingredients in this Panzanella Toscana aren’t complicated, but they do each bring their own magic. So let’s break them down:
- Sourdough Bread: Stale bread is actually better here. Trust me. It holds up to the dressing without turning into a soggy mess. No sourdough? Ciabatta works too.
- Baby Tomatoes: You need sweet, juicy tomatoes for this salad to shine. No bland ones allowed.
- Cucumber: Cool, crunchy, and refreshing—basically the opposite of the bread, which makes the combo work.
- Red Onion: Adds a little bite without being overpowering. If you’re onion-shy, soak the slices in cold water first.
- Green Olives & Capers: The salty kick that keeps every bite interesting.
- Basil: Fresh only! Dried won’t cut it here.
- Red Wine Vinegar: This brings the zing. Balsamic works too if you want a slightly sweeter finish.
Pro Tip: Don’t skip toasting the bread—seriously. That crispiness? Game-changer.
How To Make Panzanella Toscana?
Making Panzanella Toscana is pretty much foolproof, but let me walk you through it anyway—just in case.
Step 1: Toast the Bread (aka the Crunch Factor)
Preheat your oven to 180°C (or gas mark 4, if you’re fancy like that).
Chop the bread into chunky cubes—none of those wimpy bite-sized ones.
Toss them in olive oil and garlic, then spread them out on a baking sheet.
Toast for about 10 minutes until they’re golden and crisp.
Try not to eat half of it while it cools. No judgment, though.
Step 2: Chop the Veggies (You Got This)
While your bread gets toasty, halve the baby tomatoes.
Slice your cucumber and quarter those slices.
Thinly slice the red onion—if it feels too strong, soak it in cold water for 5-10 minutes.
Pick the basil leaves off the stems (or just rip them—it’s rustic, right?).
Step 3: Whisk the Dressing (Quick & Zesty)
Grab a bowl.
Whisk together the olive oil and red wine vinegar until it looks silky smooth.
Pro Tip: Taste it! Too tangy? Add a drizzle of olive oil.
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Step 4: Assemble the Salad (It’s All Coming Together)
Toss the tomatoes, cucumber, red onion, olives, and capers into a big bowl.
Add the crispy bread cubes (if you didn’t eat them all).
Pour the dressing over the top.
Toss everything gently—like you’re fluffing a pillow, not flipping pancakes.
Step 5: Let It Sit (The Hardest Part)
I know, you’re hungry. But this salad needs a bit of time to shine.
Let it sit for 30 minutes so the bread can soak up all that goodness.
Storage Options:
- Fridge: Store in an airtight container for up to 24 hours. Bread will soften but still taste amazing.
- Pro Tip: Want to keep the bread crisp? Store the bread separately and toss it in before serving.
Variations and Substitutions:
- Bread Swap: Gluten-free bread? Works great—just toast it well.
- Protein Boost: Add grilled chicken, shrimp, or even hard-boiled eggs.
- Extra Veggies: Roasted peppers, artichokes, or avocado slices? Yes, please.
- Cheesy Goodness: Crumbled feta or torn mozzarella takes this next level.
- Dressing Twist: A splash of balsamic vinegar makes it slightly sweeter.
What to Serve with Panzanella Toscana?
This salad can totally stand on its own, but it also plays well with others:
- Grilled Meats: Think steak, chicken, or pork tenderloin.
- Seafood: Shrimp skewers or a flaky white fish like cod.
- Chilled Soups: Ever tried gazpacho? Chef’s kiss.
- Wine Pairing: A crisp Pinot Grigio or a dry Rosé.
Frequently Asked Questions:
Can I make Panzanella Toscana ahead of time?
Sure! But keep the bread separate until just before serving or it’ll get a bit too soft.
What’s the best bread for this recipe?
Stale sourdough is my fave. But ciabatta or a rustic baguette works too—just avoid anything too soft.
How do I stop the bread from getting soggy?
Toast it well and don’t overdress the salad. Also, eat it within a few hours of assembling.
Seriously, what’s stopping you? Grab some stale bread (finally a reason not to throw it out), whip this up, and enjoy a bite of Tuscany in your own kitchen. If you make it, let me know how it turns out—did you add a twist? Spill the details!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Panzanella Toscana
Ingredients
For the Bread:
- 150 g stale sourdough bread cut into 2-inch cubes
- 2 cloves garlic crushed
- 2 tbs olive oil
For the Salad:
- 300 g mixed baby tomatoes halved
- 100 g cucumber sliced and quartered
- 10 g fresh basil leaves whole
- ½ red onion thinly sliced
- 55 g green olives pitted
- 1 tbs capers
For the Dressing:
- 50 ml extra virgin olive oil
- 1 tbs red wine vinegar
Instructions
Prepare the Bread:
- Preheat the oven to 180°C (Gas Mark 4). Cut the stale sourdough bread into approximately 2-inch cubes and place them on a baking sheet. In a small bowl, combine the crushed garlic and olive oil, then drizzle this mixture over the bread cubes. Toss thoroughly to ensure even coating. Bake for 10 minutes, or until the bread turns golden brown and crisp. Set aside to cool.
Prepare the Vegetables:
- While the bread is toasting, halve the baby tomatoes, slice the cucumber, and cut each slice into quarters for bite-sized pieces. Thinly slice the red onion. Pick the basil leaves from the stems, keeping them whole for optimal freshness and presentation.
Prepare the Dressing:
- In a small bowl or jar, combine the extra virgin olive oil and red wine vinegar. Whisk vigorously until emulsified. Taste and adjust the acidity if necessary by adding a small drizzle of olive oil.
Assemble the Salad:
- In a large mixing bowl, combine the halved tomatoes, cucumber pieces, sliced onion, green olives, and capers. Add the toasted bread cubes and gently toss the ingredients together. Pour the prepared dressing over the salad and toss once more to ensure even coating.
Rest the Salad:
- Allow the salad to sit for approximately 30 minutes before serving. This resting period allows the bread to absorb the dressing while maintaining its crisp texture.
Serve:
- Once rested, give the salad a final gentle toss and transfer to a serving dish. Garnish with additional basil leaves if desired and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
