Panzanella (Tuscan bread salad)

A Tuscan salad that cuts food waste: stale bread, juicy tomatoes, cucumber and basil, all soaked in olive oil and vinegar. Summery and tasty, it turns leftover bread into a dish full of sunshine.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 316 kcal · 8 g protein · 39 g carbohydrate · 12 g fat

Ingredients

• 300 g stale bread
• 4 tomatoes
• 1 cucumber
• 1 red onion
• 1 bunch of basil
• 3 tbsp olive oil
• 2 tbsp vinegar

Method

1. Cut the bread into pieces and moisten it lightly.
2. Chop the tomatoes, cucumber and onion.
3. Mix with the bread and basil.
4. Dress with olive oil and vinegar and leave to rest for 20 minutes.

Nutritional benefits

Panzanella makes good use of stale bread (so less waste) while giving pride of place to summer vegetables that are rich in water, vitamins and antioxidants. The olive oil provides good fats. It is a rustic, sociable and tasty salad, typical of Mediterranean cooking that wastes nothing.

Variations and substitutions

• With wholemeal bread for more fibre.
• With peppers, olives or capers.
• With mozzarella or feta (not vegan).
• With tuna for a more complete version.

Storage and making ahead

Best eaten after 20-30 minutes of resting; eat within the day (the bread goes soft).

💡 Good to know

Use very ripe tomatoes: their juice soaks into the bread and gives panzanella all its flavour.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes.

Foods in this recipe: bread · tomatoes · cucumber · onion · basil.

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