Tuscan Panzanella Recipe

"You say bread salad, the Tuscans say panzanella. Mix up the typical salad with this outdoor-friendly Italian party-pleaser."


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  • 1/2 large loaf rustic Italian bread
  • 6 ripe tomatoes, chopped
  • 3 tablespoons finely chopped red onion
  • 1 large cucumber – peeled, seeded, and chopped
  • 1 stalk celery, chopped
  • 1 bulb fennel, chopped
  • 1 yellow pepper – seeded, ribs removed, and chopped
  • 3 tablespoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 12 leaves fresh basil, torn, or more to taste
  • Salt and pepper to taste
  • Directions

  • Prep
  • Ready In
    1. Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.


    • Cook’s Note:
    • Other variations include adding capers, hard-boiled eggs, tuna fish, or olives.

    Nutrition Facts

    Per Serving: 428 calories;30.1 g fat;34.4 g carbohydrates;6.2 g protein;0 mg cholesterol;335 mg sodium.Full nutrition
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