{"id":16823,"date":"2026-07-26T18:32:53","date_gmt":"2026-07-26T16:32:53","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/tuscan-panzanella-the-traditional-italian-bread-salad-recipe\/"},"modified":"2026-08-26T12:50:11","modified_gmt":"2026-08-26T10:50:11","slug":"tuscan-panzanella-the-traditional-italian-bread-salad-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/tuscan-panzanella-the-traditional-italian-bread-salad-recipe\/","title":{"rendered":"Tuscan Panzanella: the traditional Italian bread salad recipe"},"content":{"rendered":"<p>Transforming yesterday&#8217;s stale bread into a fresh, crunchy, and flavor-packed salad is one of the greatest secrets of Tuscan leftover cooking.<\/p>\n<p>Tuscan panzanella was born in the countryside to ensure nothing went to waste, and today it is the undisputed queen of summer tables in Italy.<br class=\"yoast-text-mark\" \/>With juicy tomatoes, a good drizzle of olive oil, and the crunchy touch of cucumber, this dish proves that simplicity done right is unrivaled.<br class=\"yoast-text-mark\" \/>In the original peasant tradition, panzanella was prepared with the famous Tuscan <em>pane sciocco<\/em>, a saltless bread that perfectly absorbed the vinegar and tomato juices.<\/p>\n<p>Furthermore, it is an incredibly versatile recipe that allows for variations based on what you have in the fridge, from fennel or celery to a bit of tuna or mozzarella.<\/p>\n<p>In this post, I will show you step-by-step how to prepare the traditional version with all the essential tricks to make it perfect, soft, and without the cucumber or onion overpowering the dish. Let&#8217;s get to it!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps to prepare <strong>Tuscan panzanella<\/strong> in the easiest way.<br class=\"yoast-text-mark\" \/>&gt;And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8f4c7dd5b36\" data-id=\"kpyF64iHnrI\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-kpyF64iHnrI-6a8f4c7dd5b36\" data-vid=\"kpyF64iHnrI\"   data-src=\"https:\/\/www.youtube.com\/embed\/kpyF64iHnrI?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Tuscan Panzanella: the traditional Italian bread salad recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/kpyF64iHnrI\/hqdefault.jpg\"  alt=\"Tuscan Panzanella: the traditional Italian bread salad recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Tuscan Panzanella: the traditional Italian bread salad recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/kpyF64iHnrI\/hqdefault.jpg\",\"uploadDate\":\"2026-07-26T18:32:53+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/kpyF64iHnrI?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=kpyF64iHnrI\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 40 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 0 min<\/p>\n<ul>\n<li>200 g stale bread (preferably Tuscan or saltless)<\/li>\n<li>300 g ripe salad tomatoes or cherry tomatoes<\/li>\n<li>1\/4 red onion<\/li>\n<li>1\/2 cucumber<\/li>\n<li>8 fresh basil leaves<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>White wine vinegar<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Tuscan Panzanella: the traditional Italian bread salad recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15988\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/07\/Panzanella-toscana-la-receta-tradicional-de-ensalada-de-pan-italiana-1.jpg\"  alt=\"Tuscan Panzanella: the traditional Italian bread salad recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/07\/Panzanella-toscana-la-receta-tradicional-de-ensalada-de-pan-italiana-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/07\/Panzanella-toscana-la-receta-tradicional-de-ensalada-de-pan-italiana-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/07\/Panzanella-toscana-la-receta-tradicional-de-ensalada-de-pan-italiana-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare traditional Tuscan panzanella<\/strong><\/h3>\n<h4><strong>Cut and rehydrate the stale bread<\/strong><\/h4>\n<p>Cut the stale bread into large cubes and place it in a large bowl. Sprinkle it with plenty of water and a splash of <strong>white wine vinegar<\/strong>. Stir lightly and let it rest for about 30 minutes so the bread absorbs the liquid and softens completely.<\/p>\n<h4><strong>Prepare the mild red onion<\/strong><\/h4>\n<p>Cut the quarter of <strong>red onion into thin julienne strips<\/strong>. If you want to prevent the onion from being too spicy or strong, let it soak in a bowl with an equal mixture of very cold water and white wine vinegar for a few minutes.<\/p>\n<h4><strong>Apply the 3 tricks to the cucumber and cut the tomatoes<\/strong><\/h4>\n<p>For the cucumber, cut off the tip and rub it against the cut to extract the bitter liquid. Then, peel it completely with a peeler and remove the seeds from the center with the help of a spoon. Cut the flesh into small cubes. Next, cut the tomatoes into large, irregular pieces or in half if you are using cherry tomatoes.<\/p>\n<h4><strong>Mix the vegetables and seasonings<\/strong><\/h4>\n<p>In a large bowl, combine the tomatoes, cucumber, well-drained onion, and the fresh basil leaves torn by hand.<br \/>\nDress the mixture with salt, freshly ground black pepper, a good splash of white wine vinegar, and plenty of <strong>extra virgin olive oil<\/strong>.<\/p>\n<h4><strong>Drain the bread and combine the ingredients<\/strong><\/h4>\n<p>Take the rehydrated bread and press it firmly between your hands to remove all the excess accumulated liquid.<br \/>\nAdd the crumbled bread to the vegetables and mix everything with clean hands, in the traditional rustic style, so that the bread absorbs the tomato juices.<\/p>\n<h4><strong>Let it rest and serve<\/strong><\/h4>\n<p>Although you can eat it immediately, it is ideal to let the panzanella rest in the fridge for at least an hour so the flavors integrate to the maximum.<br \/>\nBefore serving, add a few additional fresh basil leaves and finish with a generous drizzle of extra virgin olive oil.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>The 3 tricks for a digestible cucumber<\/strong><\/h4>\n<p>Rubbing the cut tip, removing the skin completely, and removing the inner seeds is the foolproof combination to enjoy the crunch of the cucumber without it feeling heavy or repeating.<\/p>\n<h4><strong>Manual pressing of the bread<\/strong><\/h4>\n<p>Don&#8217;t be afraid to squeeze the rehydrated stale bread with your hands.<br \/>\nIt is essential to remove the excess water so that it can later absorb the extra virgin olive oil and the deliciousness of the ripe tomato juice.<\/p>\n<h4><strong>Customize the Tuscan panzanella to your liking<\/strong><\/h4>\n<p>The classic recipe is the perfect base, but you can enrich it by adding sliced fennel, celery, capers, small cans of tuna, saut\u00e9ed shrimp, or pieces of fresh mozzarella.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of bread is best for Tuscan panzanella?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The ideal bread is a rustic loaf with plenty of crumb, preferably a saltless white bread (Tuscan style) that has been stale for 2 or 3 days.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How long will panzanella last in the fridge?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It keeps perfectly in the refrigerator in an airtight container for 1 or 2 days. In fact, the next day the flavors are even more consolidated.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can you use sandwich bread for this salad?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The use of sandwich bread is not recommended, as when moistened with water and vinegar it would fall apart, turning into a paste instead of maintaining the proper texture.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it mandatory to use white wine vinegar?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">You can use red wine vinegar if you prefer, which will provide a more intense nuance of acidity and a slightly different color.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\">\n<h4>Can Tuscan panzanella be prepared in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, it is a great recipe to prepare a few hours in advance and let rest in a cool place before serving at a summer meal.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><br \/>\n<!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"What type of bread is best for Tuscan panzanella?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The ideal bread is a rustic loaf with plenty of crumb, preferably a saltless white bread (Tuscan style) that has been stale for 2 or 3 days.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"How long will panzanella last in the fridge?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It keeps perfectly in the refrigerator in an airtight container for 1 or 2 days. In fact, the next day the flavors are even more consolidated.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can you use sandwich bread for this salad?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The use of sandwich bread is not recommended, as when moistened with water and vinegar it would fall apart, turning into a paste instead of maintaining the proper texture.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it mandatory to use white wine vinegar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You can use red wine vinegar if you prefer, which will provide a more intense nuance of acidity and a slightly different color.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can Tuscan panzanella be prepared in advance?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, it is a great recipe to prepare a few hours in advance and let rest in a cool place before serving at a summer meal.\"\n      }\n    }]\n  }\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you love summer dishes and authentic Italian leftover cooking, don&#8217;t miss these recommendations from the blog:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: a simple Italian classic full of freshness and aroma.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong>: the traditional recipe in detail for your festive days.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: a tasty, quick, and very nutritious combination.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your traditional Tuscan panzanella!<\/strong><\/h3>\n<p>Tuscan panzanella shows us how, with a few simple, quality ingredients, you can create a gastronomic wonder to refresh any hot day.<br class=\"yoast-text-mark\" \/>&gt;Prepare it at home, put the cucumber and onion tricks into practice, and leave me a comment telling me how it turned out.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more traditional Italian recipes. I would love to read your impressions and see photos of your dishes!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15997\">\n<h2 class=\"vrtl-recipe__title\">Traditional Tuscan Panzanella<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Tuscan Panzanella: the traditional Italian bread salad recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/07\/Panzanella-toscana-la-receta-tradicional-de-ensalada-de-pan-italiana.jpg\"  alt=\"Tuscan Panzanella: the traditional Italian bread salad recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Tuscan panzanella is a traditional Italian bread salad made from leftovers, dressed with juicy tomatoes, onion, cucumber, basil, and a touch of vinegar.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">40 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">40 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">310 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">leftover cooking, Italian cuisine, bread salad, Tuscan panzanella, summer recipe<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">stale Tuscan bread or sourdough loaf<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ripe salad tomatoes or cherry tomatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/4<\/span> <span class=\"vrtl-recipe__ingredient-name\">red onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/2<\/span> <span class=\"vrtl-recipe__ingredient-name\">cucumber<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">8<\/span> <span class=\"vrtl-recipe__unit\">hojas <\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh basil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">15<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">white wine vinegar<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Freshly ground black pepper to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Cut the stale bread into large cubes and place in a bowl<\/li>\n<li class=\"vrtl-recipe__step\">Rehydrate the bread with water and a splash of white wine vinegar for 30 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Cut the red onion into thin julienne strips<\/li>\n<li class=\"vrtl-recipe__step\">Soak the onion in very cold water with white wine vinegar to soften it<\/li>\n<li class=\"vrtl-recipe__step\">Rub the tip of the cucumber, peel it completely, and remove the seeds from the center<\/li>\n<li class=\"vrtl-recipe__step\">Cut the cucumber into small cubes and the tomatoes into large, irregular pieces<\/li>\n<li class=\"vrtl-recipe__step\">Combine the tomatoes, cucumber, drained onion, and basil in a bowl<\/li>\n<li class=\"vrtl-recipe__step\">Dress the vegetables with salt, pepper, white wine vinegar, and extra virgin olive oil<\/li>\n<li class=\"vrtl-recipe__step\">Drain the rehydrated bread by pressing firmly with your hands to remove the liquid<\/li>\n<li class=\"vrtl-recipe__step\">Mix the bread with the vegetables using clean hands to integrate the juices<\/li>\n<li class=\"vrtl-recipe__step\">Let rest for 10 minutes or keep in the fridge for 1 hour before serving<\/li>\n<li class=\"vrtl-recipe__step\">Serve with an extra drizzle of extra virgin olive oil and fresh basil<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/kpyF64iHnrI\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Transforming yesterday&#8217;s stale bread into a fresh, crunchy, and flavor-packed salad is one of the greatest secrets of Tuscan leftover cooking. Tuscan panzanella was born in the countryside to ensure nothing went to waste, and today it is the undisputed queen of summer tables in Italy.With juicy tomatoes, a good drizzle of olive oil, and the crunchy touch of cucumber, this dish proves that simplicity done right is unrivaled.In the original peasant tradition, panzanella was prepared with the famous Tuscan pane sciocco, a saltless bread that perfectly absorbed the vinegar and tomato juices. Furthermore, it is an incredibly versatile recipe that allows for variations based on what you have in the fridge, from fennel or celery to a bit of tuna or mozzarella. In this post, I will show you step-by-step how to prepare the traditional version with all the essential tricks to make it perfect, soft, and without the cucumber or onion overpowering the dish. Let&#8217;s get to it! Watch the video with all the steps Below you can see the video with all the steps to prepare Tuscan panzanella in the easiest way.&gt;And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 40 min &#x23f1; Cooking time: 0 min 200 g stale bread (preferably Tuscan or saltless) 300 g ripe salad tomatoes or cherry tomatoes 1\/4 red onion 1\/2 cucumber 8 fresh basil leaves Extra virgin olive oil White wine vinegar Salt and freshly ground black pepper Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. &nbsp; How to prepare traditional Tuscan panzanella Cut and rehydrate the stale bread Cut the stale bread into large cubes and place it in a large bowl. Sprinkle it with plenty of water and a splash of white wine vinegar. Stir lightly and let it rest for about 30 minutes so the bread absorbs the liquid and softens completely. Prepare the mild red onion Cut the quarter of red onion into thin julienne strips. If you want to prevent the onion from being too spicy or strong, let it soak in a bowl with an equal mixture of very cold water and white wine vinegar for a few minutes. Apply the 3 tricks to the cucumber and cut the tomatoes For the cucumber, cut off the tip and rub it against the cut to extract the bitter liquid. Then, peel it completely with a peeler and remove the seeds from the center with the help of a spoon. Cut the flesh into small cubes. Next, cut the tomatoes into large, irregular pieces or in half if you are using cherry tomatoes. Mix the vegetables and seasonings In a large bowl, combine the tomatoes, cucumber, well-drained onion, and the fresh basil leaves torn by hand. Dress the mixture with salt, freshly ground black pepper, a good splash of white wine vinegar, and plenty of extra virgin olive oil. Drain the bread and combine the ingredients Take the rehydrated bread and press it firmly between your hands to remove all the excess accumulated liquid. Add the crumbled bread to the vegetables and mix everything with clean hands, in the traditional rustic style, so that the bread absorbs the tomato juices. Let it rest and serve Although you can eat it immediately, it is ideal to let the panzanella rest in the fridge for at least an hour so the flavors integrate to the maximum. Before serving, add a few additional fresh basil leaves and finish with a generous drizzle of extra virgin olive oil. &nbsp; Tricks and tips for a perfect result The 3 tricks for a digestible cucumber Rubbing the cut tip, removing the skin completely, and removing the inner seeds is the foolproof combination to enjoy the crunch of the cucumber without it feeling heavy or repeating. Manual pressing of the bread Don&#8217;t be afraid to squeeze the rehydrated stale bread with your hands. It is essential to remove the excess water so that it can later absorb the extra virgin olive oil and the deliciousness of the ripe tomato juice. Customize the Tuscan panzanella to your liking The classic recipe is the perfect base, but you can enrich it by adding sliced fennel, celery, capers, small cans of tuna, saut\u00e9ed shrimp, or pieces of fresh mozzarella. Frequently Asked Questions What type of bread is best for Tuscan panzanella? The ideal bread is a rustic loaf with plenty of crumb, preferably a saltless white bread (Tuscan style) that has been stale for 2 or 3 days. How long will panzanella last in the fridge? It keeps perfectly in the refrigerator in an airtight container for 1 or 2 days. In fact, the next day the flavors are even more consolidated. Can you use sandwich bread for this salad? The use of sandwich bread is not recommended, as when moistened with water and vinegar it would fall apart, turning into a paste instead of maintaining the proper texture. Is it mandatory to use white wine vinegar? You can use red wine vinegar if you prefer, which will provide a more intense nuance of acidity and a slightly different color. Can Tuscan panzanella be prepared in advance? Yes, it is a great recipe to prepare a few hours in advance and let rest in a cool place before serving at a summer meal. Related recipes you will love If you love summer dishes and authentic Italian leftover cooking, don&#8217;t miss these recommendations from the blog: Pasta with tomato and basil: a simple Italian classic full of freshness and aroma. Bolognese lasagna: the traditional recipe in detail for your festive days. Pasta with broccoli and anchovies: a tasty, quick, and very nutritious combination. Enjoy your traditional Tuscan panzanella! Tuscan panzanella shows us how, with a few simple, quality ingredients, you can create a gastronomic wonder to refresh any hot day.&gt;Prepare it at home, put the cucumber and onion tricks into practice, and leave me a comment telling me how it turned out. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more traditional Italian recipes. I would love to read your impressions and see photos of your dishes! Enjoy your meal! Traditional Tuscan Panzanella Tuscan panzanella is a traditional Italian bread salad made from leftovers, dressed with juicy tomatoes, onion, cucumber, basil, and a touch of vinegar. DishFirst course CuisineItalian Preparation time40 minutes Total time40 minutes Servings2 Calories310 kcal AuthorMia Villar Raurich Tagsleftover cooking, Italian cuisine, bread salad, Tuscan panzanella, summer recipe Ingredients 200 g stale Tuscan bread or sourdough loaf 300 g ripe salad tomatoes or cherry tomatoes 1\/4 red onion 1\/2 cucumber 8 hojas fresh basil 40 ml extra virgin olive oil 15 ml white wine vinegar Salt to taste Freshly ground black pepper to taste Instructions Cut the stale bread into large cubes and place in a bowl Rehydrate the bread with water and a splash of white wine vinegar for 30 minutes Cut the red onion into thin julienne strips Soak the onion in very cold water with white wine vinegar to soften it Rub the tip of the cucumber, peel it completely, and remove the seeds from the center Cut the cucumber into small cubes and the tomatoes into large, irregular pieces Combine the tomatoes, cucumber, drained onion, and basil in a bowl Dress the vegetables with salt, pepper, white wine vinegar, and extra virgin olive oil Drain the rehydrated bread by pressing firmly with your hands to remove the liquid Mix the bread with the vegetables using clean hands to integrate the juices Let rest for 10 minutes or keep in the fridge for 1 hour before serving Serve with an extra drizzle of extra virgin olive oil and fresh basil Video<\/p>\n","protected":false},"author":1,"featured_media":15993,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[3058,3198,3199,3197,3064],"class_list":["post-16823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-bacalla-3","tag-bread","tag-cucumber","tag-red-onion","tag-rustic-bread"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - 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