Nonna's Tuscan Panzanella
Nonna's Tuscan Panzanella
Ingredients
- 8 ounces stale Tuscan bread, crusts only, torn into irregular, bite-sized pieces
- 1 1/2 pounds ripe tomatoes, roughly chopped
- 1 cucumber, peeled, sliced into thick rounds, then halved
- 1/2 red onion, peeled and very thinly sliced
- 1/2 cup fresh basil leaves, packed
- 1/4 cup extra virgin olive oil, plus more as needed
- 2 tablespoons red wine vinegar, plus more as needed
- 1 teaspoon salt, or to taste
Instructions
- 1
Take the stale Tuscan bread. Carefully separate the crust from the soft interior. Tear the crust into irregular, bite-sized pieces and place them into a large mixing bowl. Reserve the soft interior for other uses or discard.
⏱️ 5 min
- 2
Roughly chop the ripe tomatoes into irregular pieces and add them to the bowl with the bread crusts.
⏱️ 3 min
- 3
Peel the cucumber, slice it into thick rounds, then halve the rounds, and add them to the bowl with the tomatoes and bread.
⏱️ 3 min
- 4
Peel the red onion and slice it very thinly. Add the sliced red onion to the bowl.
⏱️ 3 min
- 5
Add a generous amount of fresh basil leaves to the bowl with the other ingredients.
⏱️ 1 min
- 6
Pour 1/4 cup of extra virgin olive oil over all the ingredients in the bowl. Follow with 2 tablespoons of red wine vinegar. Sprinkle 1 teaspoon of salt liberally over the mixture.
⏱️ 1 min
- 7
Using your hands, gently but thoroughly mix all the ingredients together in the bowl. Ensure the bread pieces are well coated and begin to absorb the liquids and juices from the vegetables. Taste and adjust olive oil, vinegar, and salt as needed.
⏱️ 4 min
- 8
Allow the Panzanella to rest for at least 15 minutes at room temperature to allow the flavors to meld and the bread to soften slightly, without becoming mushy.
⏱️ 15 min
- 9
Serve the Panzanella immediately and enjoy the taste of summer in Tuscany.
Kitchen Tools
Nutrition Facts (per serving)
Nonna's Tuscan Panzanella
- 8 ounces stale Tuscan bread, crusts only, torn into irregular, bite-sized pieces
- 1 1/2 pounds ripe tomatoes, roughly chopped
- 1 cucumber, peeled, sliced into thick rounds, then halved
- 1/2 red onion, peeled and very thinly sliced
- 1/2 cup fresh basil leaves, packed
- 1/4 cup extra virgin olive oil, plus more as needed
- 2 tablespoons red wine vinegar, plus more as needed
- 1 teaspoon salt, or to taste
Instructions
- 1
Take the stale Tuscan bread. Carefully separate the crust from the soft interior. Tear the crust into irregular, bite-sized pieces and place them into a large mixing bowl. Reserve the soft interior for other uses or discard.
⏱️ 5 min - 2
Roughly chop the ripe tomatoes into irregular pieces and add them to the bowl with the bread crusts.
⏱️ 3 min - 3
Peel the cucumber, slice it into thick rounds, then halve the rounds, and add them to the bowl with the tomatoes and bread.
⏱️ 3 min - 4
Peel the red onion and slice it very thinly. Add the sliced red onion to the bowl.
⏱️ 3 min - 5
Add a generous amount of fresh basil leaves to the bowl with the other ingredients.
⏱️ 1 min - 6
Pour 1/4 cup of extra virgin olive oil over all the ingredients in the bowl. Follow with 2 tablespoons of red wine vinegar. Sprinkle 1 teaspoon of salt liberally over the mixture.
⏱️ 1 min - 7
Using your hands, gently but thoroughly mix all the ingredients together in the bowl. Ensure the bread pieces are well coated and begin to absorb the liquids and juices from the vegetables. Taste and adjust olive oil, vinegar, and salt as needed.
⏱️ 4 min - 8
Allow the Panzanella to rest for at least 15 minutes at room temperature to allow the flavors to meld and the bread to soften slightly, without becoming mushy.
⏱️ 15 min - 9
Serve the Panzanella immediately and enjoy the taste of summer in Tuscany.