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panzanella tuscan bread salad
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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 mins
Course: Salad
Cuisine: Italian
Keyword: bread, italian recipe ideas, salads, seasonal vegetables, summer recipes
Author: House of Kerrs


  • large salad bowl


  • 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


  • 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!