Classic Panzanella Recipe: A Tuscan Salad Made with Stale Bread and Fresh Vegetables

Classic Panzanella Recipe: A Tuscan Bread Salad Made with Stale Bread and Fresh Vegetables.

Have you noticed the days getting longer lately? And that it’s starting to feel a bit warmer out? I’m definitely starting to crave fresher foods. My fridge and dinner table have been filled with cucumbers, tomatoes, and all sorts of salads. Being Italian, this summer weather always gets me wanting to make panzanella! I’m sure I’m not the only one, either. There’s just something about the season and all the fresh produce available that makes me want to toss together a big batch of that bread salad. Time to get in the kitchen and prepare a Panzanella!

What Is Panzanella

Panzanella, also known as Pansanella or Panmolle, is a cold salad originating from Tuscan cuisine and central Italian regions including Umbria, Lazio, and Marche. The dish is composed of stale bread soaked in water and vinegar, along with an assortment of mixed vegetables. Specifically, tomatoes, cucumbers, red onions, and basil are used. The panzanella is fresh, flavorful, aromatic, and highly fragrant. What began as a way to reuse old bread in peasant cooking has evolved into a beloved summer staple enjoyed in many variations across the region. Its unique qualities and history have cemented its place in local cuisine.

Origin of the Name Panzanella

The exact origin of the name for this dish remains unclear. One theory links Panzanella to the Italian word “panzana,” meaning a silly joke or fib. This name may have evoked the lighthearted chatter and nonsense conversation that occurred when Panzanella was consumed as a snack.

A more accepted version traces the name to a combination of two Italian words – Pane (bread) and Zanella (soup tureen). This suggests the name refers to the act of placing bread into a tureen and mixing it with other ingredients.

Panzanella was likely a humble dish originally eaten primarily by farmers and fishermen who reused available land and sea offerings as well as leftover kitchen items. Fishermen specifically are thought to have soaked bread directly in seawater to soften and season it simultaneously for this recipe.

The History of Panzanella

Bread is the starting point of this dish. As a central component of Italian agriculture and cuisine, bread was one of the few foods readily available in both aristocratic kitchens and the homes of the poor. It is no coincidence that many dishes from central Italy and Tuscany developed starting with bread.

Panzanella in the Middle Ages

In medieval times, people would soak hardened bread in water and vinegar to crumble it and mix it with other ingredients. This ancient process dates back to the 15th century, where Boccaccio mentioned “pan lavato,” one of the earliest Panzanella recipes.

Consider also that the mixture of water and vinegar represented the drink of Roman soldiers while marching, chosen for its high thirst-quenching properties.

One of the most aristocratic versions of panzanella is described by Bronzino, painter of the Medici court, which featured in addition to bread, basil and chopped onion, cucumber. This very fresh summer product originated from India and in the 16th century it was undoubtedly a vegetable consumed exclusively by wealthy families.

Panzanella Today

The current basic recipe for panzanella, which also includes tomatoes, likely dates back to the late 18th century, when the tomato appeared in cookbooks and kitchens. Prior to this time, the tomato was cultivated only as a medicinal plant.

The standard Panzanella recipe today consists of stale bread softened in water and vinegar, chopped red onions, cucumbers, tomatoes, basil and oil.

Now, let’s see the recipe so you can prepare it at home.

Classic Panzanella Toscana Ingredients

These are the ingredients for 4 servings of Classic Tuscan Panzanella:

500 g firm ripe tomatoes (1 lb 1¾ oz)
400 g stale Tuscan bread (14 oz)
1 red onion
1 cucumber
15 fresh basil leaves
Water
White wine vinegar
Extra virgin olive oil
Salt
Pepper

How To Make Panzanella Toscana

To prepare the classic Panzanella recipe, cut stale bread into 1 cm thick slices and place flat in a large baking dish. Wet the bread with 250 g of water (ca 1 cup), lightly press with hands to soak for 40–45 minutes.

Peel and thinly slice an onion, place in a bowl with 70 g of water (ca 1/3 cup) and 70 g of wine vinegar (ca 1/3 cup) for maceration 15–20 minutes, stirring often. Drain afterward. Trim, peel and thinly slice a cucumber. Cut tomatoes into small cubes.

Crumble soaked bread into a large bowl and squeeze slightly to remove excess liquid if very wet. Add previously drained onions, then tomato cubes, cucumber slices and chopped basil.

Refrigerate the resulting Panzanella for 1 hour, then season with 4 tablespoons oil, 15 g vinegar (1 tablespoon), a pinch of pepper and a pinch of salt.

Serve the Panzanella and enjoy.

TIPS & TRICKS for Best Classic Panzanella Recipe

If you need to substitute Tuscan bread in a Panzanella recipe, you can use a rustic country-style bread like sourdough or ciabatta. These bread types have a similar texture and density that can work well in capturing the essence of a traditional Panzanella dish. Just ensure the bread is slightly stale or toasted to maintain the desired consistency in the recipe.
For the best experience, prepare Panzanella ahead of time to let the flavors of its ingredients meld together and create the traditional and simple taste that defines this dish. If you’re pressed for time, you can also briefly chill the Panzanella before serving to achieve a similar flavor fusion.
If you prepare Panzanella the day before, avoid seasoning it so as not to ruin the consistency of the vegetables.
Remember that Tuscan bread is bland, so add salt generously.