Tuscan Panzanella

Posted: March 10

Time: 1 hour 30 minutes

Yield: 6 servings

recipe image

Tuscan Panzanella asks the question we've all had at one point: "What if a salad made the croutons the star of the show?" Instead of tiny bites of bread, Tuscan Panzanella features half a rustic Italian loaf soaked in tangy vinegar, garlic, and olive oil! Mixed in with bright tomatoes, refreshing cucumber, and juicy yellow pepper, these bread pieces are hearty and full of flavor! Tuscan Panzanella shows a new and exciting side to salads that you'll be eager to share with everyone!


• 1/2 large loaf rustic Italian bread • 6 ripe tomatoes, chopped • 3 tablespoons red onion, finely chopped • 1 large cucumber, peeled, seeded, and chopped • 1 stalk celery, chopped • 1 bulb fennel, chopped • 1 yellow pepper, seeded, ribs removed, and chopped • 3 tablespoons red wine vinegar • 3/4 cup extra-virgin olive oil • 1 clove garlic, finely chopped • 12 leaves fresh basil, plus more to taste, torn • salt, to taste • pepper to taste


Step 1

Tear, chop, or crumble the bread loaf into small pieces.

Step 2

Place the bread pieces in a large bowl.

Step 3

Add the tomatoes, red onion, cucumber, celery, fennel, and yellow pepper, and toss to combine.

Step 4

Add the vinegar, olive oil, garlic, and basil leaves.

Step 5

Toss thoroughly and season with salt and pepper.

Step 6

Let the salad rest for at least 1 hour at room temperature before serving.

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