Panzanella: The Classic Tuscan Bread Salad

Panzanella is the quintessential dish to throw together when you do not want to go to the store. The classic Tuscan salad calls for only a few simple ingredients: stale bread, fresh produce and basic seasonings. Centuries ago in Toscana, when bread was baked only once a week, families soaked leftover loaves in olive oil and vinegar and tossed them with whatever fresh produce the garden offered.

Ingredients for 4 people

• 8 ounces stale bread (like the Rustic Classico from our bakery)
• 1 red onion, halved and thinly sliced
• 1 cucumber
• 5 ripe tomatoes, cored
• 1/3 cup pitted black and green olives
• 12 fresh basil leaves
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• Fine sea salt and freshly-ground black pepper, to taste

How to make Panzanella

1. Soak the onion slices in water while you prepare the salad, which lessens the bite of raw onion.
2. Place the bread in a bowl, cover with water and set aside until soft. This depends on how stale the bread is: probably about 15 minutes for bread that is 3 days old.
3. Meanwhile, chop the tomatoes and place them in a large salad bowl. In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes. Toss to combine and set aside.
4. Peel, seed and chop the cucumber and add it to the bowl with the tomatoes. Add the olives, then tear the basil leaves into the bowl. Drain the onion and add it to the bowl. Toss to combine.
5. When the bread is soft, remove it from the water with your hands, squeezing out as much water as possible. Break the bread into chunks and place in a medium bowl. Pour the remaining vinaigrette over the bread and toss to combine.
6. Add the bread to the vegetables and toss. Taste and adjust the seasoning, adding more olive oil if needed, then set the salad aside to rest for at least 1 hour and up to 3 hours before serving, tossing occasionally. Serve at room temperature.

Tips

Make it your own

Feel free to mix it up with whatever produce you have on hand.

Soaking the bread

Soaking time depends on how stale the bread is: about 15 minutes for bread that is 3 days old.

Resting

Let the salad rest for at least 1 hour and up to 3 hours before serving, tossing occasionally, and serve at room temperature.