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Tuscan Summer Recipe - Panzanella:few ingredients, lots of flavor

Tuscan recipe Panzanella; amazing cold plate for summer

Summer has arrived so we are looking for fresh dishes that give us refreshment. Panzanella is a traditional Tuscan recipe that can be customized with an infinite variety of ingredients but today we have prepared the classic version.

Poor cuisine, already because the ingredients are: stale bread, tomatoes, cucumbers, onion, basil, vinegar and a good extra virgin olive oil.

What makes the difference? The quality of the ingredients; some advices:

- if possible choose firm and ripe tomatoes, the ideal is Plum tomato

- unsalted Tuscan bread(no salt) of course, if you don't find it, prefer a homemade one that is not too soft and without salt, no sandwiches, bread rolls.

Doses 4:

  • 400 gr stale Tuscan bread (salt-free bread)

  • 3-4 ripe tomatoes

  • 1 redo onion

  • 1 cucumber

  • 15 g white wine vinegar

  • 250 ml of water

  • Fresh basil

  • Extra virgin olive oil

  • Salt

  • Pepper


Cut the bread into slices of about 1 cm high, arrange them on a flat pan and wet with the water acidulated with vinegar. Soak the bread well.

Thinly slice the onion. If you don't like the pungent taste of this vegetable, you can soak it with water and vinegar for 15-20 minutes and then drain it well by dabbing with paper towel.

Peel the cucumber, cut it into slices.

Wash the tomatoes and cut them into cubes or wedges.

Take the bread, squeeze it well, then start to crumble it in a salad bowl. Add onion, cucumber, tomatoes and basil leaves, chopped with your hands.

Store in the refrigerator for at least an hour.

Before serving, season with oil, pepper and salt, remember that the Tuscan bread is tasteless, in fact is called "Pane Sciapo” literally translated into salt-free bread.


You can wet the bread even with water and add the vinegar at the end as a seasoning.

If you prepare the Panzanella for the next day, do not season it, you will do it before bringing it to the table.


Orcia Rosato Doc, dry and fresh Sangiovese min. 60% - Serving temp: 10°C -12°C

Bianco di Pitigliano, delicate and soft – Serving temp.: 9°C - 11°C

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