Italian · Salads

Panzanella

Name: Panzanella
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g day-old country bread (crusts included); 600 g ripe tomatoes, cut into bite-size wedges; 1 piece small cucumber, cut into chunks; 1/2 pieces small red onion, thinly sliced; 20 g fresh basil leaves, torn; 45 ml red wine vinegar; 75 ml extra-virgin olive oil; 1/2 tsp fine salt (plus more to taste); freshly ground black pepper (to taste); 60 ml cool water (only as needed for very dry bread)

Panzanella turns dry country bread and ripe tomatoes into a substantial summer salad. The goal is bread that absorbs the dressing while keeping enough structure to chew.

By Cookimoki Editorial Team · Updated Sep 2, 2026

View recipe ↓Editorial recipe, not kitchen tested

Photo: AI-generated for Cookimoki · Cookimoki-owned AI-generated image

15 minActive Time

30 minRest / Wait

45 minTotal Time

4 servingsServings

EasyDifficulty

Ingredients

Servings

4 servings

Units

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Instructions

1
Mellow the onion. Cover the sliced onion with cool water for 10 minutes, then drain and pat dry.
Look for: The onion stays crisp but loses its harshest raw bite.
2
Season the tomatoes. Toss the tomatoes with the salt in a large bowl and leave for 10 minutes so their juices collect.
Look for: A few spoonfuls of tomato juice are visible at the bottom of the bowl.
3
Moisten the bread carefully. Tear the bread into 3 cm pieces. If it is rock-hard, sprinkle with cool water, wait 2 minutes, and squeeze gently; skip the water if it is merely stale.
Look for: The bread bends and tears but does not collapse into paste.
4
Dress and rest. Whisk vinegar and olive oil into the tomato juices. Add bread, cucumber, onion, basil, and pepper; toss thoroughly and rest for 20 minutes before adjusting salt and vinegar.
Look for: The bread is seasoned through, moist at the edges, and still recognizably chunky.

Tips & Variations

→Use the ripest tomatoes available because their juice forms part of the dressing.
→Add water to the bread conservatively; tomato juice and dressing continue softening it.

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Dietary & allergen notes

Vegan as writtenDairy-free as written

Contains: Wheat

Standard country bread contains wheat; verify the bread ingredients for other allergens.

Allergy information is ingredient guidance, not a guarantee against cross-contact. FDA allergen guidance

Storage & reheating

Refrigerator: Refrigerate promptly and eat within 1 day; the bread softens further over time.
Reheating: Serve cool or return briefly to room temperature; do not reheat.

USDA leftovers and food-safety guidance

Cultural context

Panzanella is associated with Tuscany and central Italy. Versions vary, but reviving dry bread with tomato juices, vinegar, and olive oil is central to the dish.

This short note provides context, not a complete history; regional and family traditions vary.

Sources & further reading

La Cucina Italiana: Panzanella, Tuscany's Classic Bread SaladSupports the Tuscan context and the use of stale bread, tomato, onion, basil, vinegar, and olive oil.

Recipe credits

Author: Cookimoki Editorial Team; Recipe editor
Testing: Editorial recipe, not kitchen tested
Published: Sep 2, 2026
Last updated: —

Independent editorial recipe; not yet kitchen tested by Cookimoki.