🥗 Panzanella

Name: Panzanella
Total time: 25 min
Yield: 4
Cuisine: Italy · Tuscany
Ingredients: 300 g stale rustic bread, cut into cubes; 500 g ripe tomatoes, chopped; 1 cucumber, sliced; 1 small red onion, thinly sliced; 1 bunch basil; 4 tbsp olive oil; 2 tbsp vinegar; Salt and black pepper

Origin: Italy · Tuscany

288kcal

per serving · 250 g

115kcal

per 100 g

8 gProtein3 g / 100 g

12 gFat5 g / 100 g

35 gCarbs14 g / 100 g

Panzanella is a Tuscan summer salad that turns stale bread into the main ingredient. Chunks of day-old bread soak up the juice of ripe tomatoes, olive oil and vinegar, then are tossed with cucumber, red onion and torn basil. The result is crunchy at the edges, soft in the middle and pleasantly tangy. It is served at room temperature as a starter or a light lunch.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: stale bread

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

stale breadtomatocucumberred onionbasilolive oilvinegar

Recipe

4 servings25 min

Ingredients

300 g stale rustic bread, cut into cubes
500 g ripe tomatoes, chopped
1 cucumber, sliced
1 small red onion, thinly sliced
1 bunch basil
4 tbsp olive oil
2 tbsp vinegar
Salt and black pepper

Method

Soak the sliced onion in cold water for 10 minutes to soften its bite, then drain.
Toss the bread cubes with the tomatoes and a pinch of salt so the bread absorbs the juices.
Add the cucumber, onion and torn basil.
Whisk the oil and vinegar, pour over the salad and toss well.
Rest for 10–15 minutes before serving.

How to make it lighter

Use 2 tbsp oil instead of 4 and let the tomato juice do the work — 1 tbsp oil ≈ 120 kcal.
Increase the tomatoes and cucumber and reduce the bread for a lighter bowl.
Serve it as a side to grilled chicken or beans rather than as a full meal of bread.

History

Panzanella grew out of the peasant habit in Tuscany and central Italy of never wasting bread. Early versions were mostly soaked bread with onion and herbs; tomatoes became standard later, once they were widely grown in Italy. Today it is a classic of Italian summer cooking.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →