Simple Tuscan Panzanella Salad | La Cucina di Kerrs

We’ve got memories of Italia Bella on our mind after the nation’s Euro Cup win this weekend!   Before we began our adventures in parenthood, DadChef and I did a whirl around Italy through Rome, Milan, Venice, Florence, the Amalfi Coast, including a pit stop in Tuscany where we learned to make this rustic Italian salad at a stunning vineyard overlooking the hills of Tuscany – unforgettable.  It’s a no-fuss meal for warm weather dining al fresco & starts with leftover, near-stale bread – Italians are all about a zero waste kitchen!  By adding other seasonal ingredients like ripe tomatoes & some basic additions like cheese, onion, oil & vinegar, you have yourself one simple and delicious Tuscan Panzanella Salad and another no-cook meal option to add to your wanderlust kitchen!

The combination of simple, seasonal ingredients make for one delicious no-cook Tuscan Panzanella dish – bread, tomatoes, red onion, buffalo mozzarella, basil, olive oil, salt + pepper & Parmiggiano-Reggiano cheese!

About the Ingredients for Tuscan Panzanella Salad

• There are many variations of this simple dish, but the traditional version starts with using up stale bread and building it with fresh tomatoes, olive oil, red wine vinegar, fresh basil, salt + pepper and finishing with freshly grated Parmiggiano-Reggiano cheese.  Fresh Buffalo Mozzarella is a bonus, but not essential.
• If you only have fresh bread on-hand, you can chop it up, toss it in olive oil & Parmiggiano-Reggiano cheese then pan fry it a bit to crisp it up!
• Besides ripe tomatoes, adding in-season fruit like sliced strawberries and peaches are a delicious twist on this classic dish!

Tip: Refrigerate your salad for about an hour before serving to let the ingredients set & to elevate the flavours nicely!

Print Recipe

5 from 3 votes

Tuscan Panzanella Salad

A rustic Tuscan salad using up stale bread & incorporating basic ingredients typically enjoyed in the warmer months. Measurements are approximations as you can add/leave out according to your family's size and build the salad to taste. You can't do this one wrong!

Prep Time10 minutes mins

Course: Salad

Cuisine: Italian

Keyword: bread, italian recipe ideas, salads, seasonal vegetables, summer recipes

Author: House of Kerrs

Equipment

• large salad bowl

Ingredients

• 1/2 loaf stale italian bread cut into chunks/cubes
• 2 medium tomatoes any you have on hand, diced or about 8-10 cherry tomatoes
• 1/4 red onion thinly sliced
• 1/2 cup extra virgin olive oil enough to generously coat the ingredients
• 4 tbsp red wine vinegar half as much as the oil you've used
• 1 ball buffalo mozzarella tear into small chunks (*substitute with whatever fresh cheese you have on hand, like bocconcini)
• 4 leaves fresh basil chopped, to taste (or used dried basil)
• coarse salt and ground black pepper to taste
• freshly grated parmigiano reggiano cheese to taste
• water

Instructions

• Add stale bread chunks to a bowl filled with a bit of water. Swish around about 10 seconds then remove & add to your salad bowl.
  
• Grab your tomatoes, squeeze out juices into your salad bowl then add in.
• Add your red onion, buffalo mozzarella & basil.
• Drizzle olive oil and pinches of salt & pepper to taste. Toss well, cover & refrigerate about an hour to let flavours mix together a bit more. *Refrigeration is optional - we've also enjoyed this one immediately after prep* Sprinkle with freshly grated parmigiano reggiano cheese just before serving. Buon appetito! TAG: @House_of_Kerrs #LaCucinadiKerrs on IG if you try!
  

If You Love Tuscan Panzanella Salad, You May Enjoy These Other Simple, No-Cook Italian Dishes Too:

Peach Caprese Salad

© House of Kerrs – All Rights Reserved

Antipasto Misto Salad

We hope you enjoy bringing a Taste of Tuscany to your wanderlust kitchen!  Share your creations with us or tag us on social @House_of_Kerrs if you try!

Buon appetito!