Panzanella is a salad with stale bread, tomatoes, cucumbers, onions, and basil. The bread is soaked in water and then squeezed dry before being mixed with the other ingredients. The salad is typically dressed with a simple vinaigrette made of olive oil and vinegar and is often seasoned with salt, pepper, and garlic. The salad is known for its refreshing and flavorful taste and its perfect balance of flavors and textures. The bread soaks up the juices from the tomatoes and the vinaigrette, making it a perfect summer salad. It is typically served as a side dish or as a light lunch.


  • 1 loaf of stale bread (about 1 pound)
  • 4-5 ripe tomatoes, cut into small cubes
  • 1 cucumber, peeled and cut into small cubes
  • 1 red onion, thinly sliced
  • 1/4 cup of basil leaves, chopped
  • 1/4 cup of extra-virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 1 clove of garlic, minced
  • Salt and pepper, to taste


  1. Cut the bread into small cubes and place them in a large bowl.
  2. Add enough water to the bowl to cover the bread and let it soak for 10-15 minutes.
  3. Squeeze the bread to remove any excess water and set it aside.
  4. In a separate bowl, mix together the olive oil, red wine vinegar, garlic, salt and pepper.
  5. Add the bread cubes, tomatoes, cucumber, and red onion to the bowl with the dressing. Toss well to combine.
  6. Add the basil leaves and toss again.
  7. Let the salad sit for about 15-20 minutes for the bread to absorb the dressing and for the flavors to meld.
  8. Taste and adjust seasoning as needed, with more salt, pepper, vinegar or oil.
  9. Serve and enjoy as a side dish or a light lunch.

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