Italian Regional Recipes

Tuscan Panzanella

What is Panzanella? Is a poor peasant origin recipe and represents a dish typical of Tuscany, but also other Regions of Central Italy such as Umbria and Lazio.

Very simple to make and it does not need cooking : stored bread soaked in water with vinegar and genuine fresh vegetables.

Serves 4, Preparation time 15 minutes

  • 7/8 slices/pieces of stale bread
  • 4 ripe red tomatoes
  • some leaves of fresh basil
  • 1 cucumber
  • 1 red onion
  • half glass of wine vinegar
  • salt to taste
  • 4 tablespoons of Extra virgin olive oil (EVOO)


Soak old bread for about 10 minutes in a bowl with cold water and vinegar until softens.

Meantime peel and cut cucumber into pieces and tomatoes size you prefer and slice the onions.

In a bowl, season both tomatoes and onions with 4 tablespoons of EVOO and a pinch of salt.

Now squeeze the bread with your hands, break it roughly and add it to tomatoes, cucumber and onion.

Mix everything and season with another pinch of salt, another tablespoon of EVOO and add some basil leaves.

Store in the fridge for at least 1 hour and pull out about 10 minutes before serve.

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