Panzanella Tuscan Salad

Panzanella Tuscan Salad

by Tuscan chef Stefania Biancucci

You might enjoy this recipe on our tours in Tuscany!


Ingredients for 4 people:

  • 1 cucumber
  • 4 medium tomatoes
  • 1 medium onion
  • 4 slices of rustic white bread (delicious with several-days-old bread, so that you don’t waste it!)
  • 8-10 leaves of basil
  • 1/8 tsp of salt -pinch of black pepper
  • 2 tsp of vinegar
  • 2 Tbsp of EVOO Dice the onion, tomatoes and cucumber



  • Cut the crust off the slices of bread and soak the soft parts in cold water
  • Then, squeeze it. (If you don’t like mushy bread, you can skip the soaking step and dice the bread. Pop it in the oven for a few minutes for crunchy croutons instead.)
  • In a bowl, mix the diced vegetables with the crumbled bread (or croutons) and add chopped basil, salt, black pepper, vinegar and EVOO
  • Adjust the amount of each ingredient based on your preferred taste


Buon appetito!

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