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No need to travel to the sun-drenched landscapes of Tuscany (though it would be lovely, wouldn’t it?) to enjoy traditional Tuscan bread salad, Panzanella Toscana.
Fragrant basil, rustic homemade croutons, vibrant tomatoes, cucumbers and red wine vinegar are just a few of the simple ingredients that make this tomato and bread salad a stand-out favorite in our home.
Why You’ll Love This Recipe
Pulling together this Panzanella Toscana, or Panzanella Salad, takes minimal effort yet it yields seriously scrumptious results. Here’s why we think you’ll love it as much as we do.
- Simplicity is an understatement here. This Italian bread salad recipe leans on vibrant ingredients at the peak of freshness for out-of-this-world flavor.
- The rustic homemade croutons featured in this salad are so easy to make that you may never go for store-bought croutons again, to which we’d say, “Welcome to the club! We’ve been waiting for you.”
- This recipe comes together quickly … as in 20-minute homemade croutons baking to perfection while you chop your veggies. It’s that simple.
- The end result is a gorgeous Panzanella salad that tastes as good as it looks. Win-win if you’re entertaining guests!
The Ingredients
- Rustic Homemade Croutons
- Tomatoes
- Cucumbers
- Garlic cloves
- Red onion
- Capers
- Fresh basil
- Extra-virgin olive oil
- Red wine vinegar
- Sea salt and freshly cracked pepper
The Best Homemade Croutons for Panzanella Toscana
Panzanella salad focuses on two primary ingredients: bread and tomatoes. Making homemade croutons takes this salad far beyond anything you can find at the store.
The homemade croutons recipe is simple. In fact, you can prepare the remainder of the salad while the croutons are baking.
See the step-by-step recipe for Rustic Homemade Croutons.
Panzanella Toscana FAQs
Can I make Panzanella Toscana in advance?
You can prepare the ingredients of the salad in advance; however, it’s important to maintain the freshness of this recipe. Because the nature of tomato and bread salad is so simple, you want to keep the ingredients tasting their best without any shifts in flavor or texture. The exception to this is the croutons, which can be made a day or two in advance.
It’s highly recommended that you assemble the Panzanella salad as close to the serving time to prevent the bread from becoming soggy as it absorbs the dressing.
What type of bread is best for Panzanella Toscana?
While traditional Tuscan bread salad calls for stale bread, this recipe works well with any artisan bread. Italian bakery bread, sourdough, herb and asiago cheese breads are all delicious options. Check your local farmers market for artisan loaves like olive and herb sourdough or fresh gluten-free bread.
Can I store leftover Panzanella Toscana?
We love leftovers, but this bread and tomato salad recipe is not one you’ll want to keep around. Panzanella salad is best enjoyed immediately upon serving.
Can I use a different type of vinegar?
Of course! Panzanella Toscana is traditionally made with red wine vinegar, but you can also use white wine vinegar, white or dark balsamic vinegar or even a champagne vinegar.
Panzanella Toscana
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Ingredients
- 1 recipe Rustic Homemade Croutons
- 2 cups cherry tomatoes halved
- 2 cups Persian cucumbers thinly sliced
- 3 garlic cloves minced
- ¼ cup red onion thinly sliced
- 2 tablespoons capers
- ⅛ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Sea salt and freshly cracked pepper to taste
- 15-20 fresh basil leaves
Instructions
- Prepare the quick and easy Rustic Homemade Croutons according to the instructions.
- While the croutons bake, prepare the remaining ingredients. In a large mixing bowl, gently combine all ingredients through the capers.
- When the croutons have baked and completely cooled, gently fold them into the salad along with the extra-virgin olive oil, red wine vinegar, sea salt and freshly cracked pepper. Gently toss to combine.
- Garnish with the fresh basil leaves and serve immediately.
