Panzanella Tuscan Style Tomato and Bread Salad - Passion Is Cooking

Panzanella Tuscan Style Tomato and Bread Salad

Panzanella Tuscan Style Tomato and Bread Salad

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Italian
Keyword: bread, Panzanella, salad, tuscany
Servings: 6


  • 1 kg mixed tomatoes
  • 400 grams Rustic Sourdough or Ciabatta bread toasted
  • 200 ml extra virgin olive oil
  • 1 small red onion finely sliced
  • 2 cloves of garlic
  • Mustard (optional)
  • 100 ml red wine vinegar or balsamic vinegar
  • 500 grams English cucumber, peeled and deseeded
  • 1 head of tender leaf lettuce (lolo rossa best) washed
  • Fresh picked basil


  • Cut the tomatoes in half if small otherwise in quarter, season with salt pepper and one clove of garlic thinly sliced and set aside for 15 minutes.
  • Preheat oven to 350 degrees. Cut the bread in 2 cm slices and bake until golden brown. When bread is toasted rub with the other garlic clove on both size and cut in medium cubes and set aside.
  • In a large salad bowl combine the cucumber cut in medium size cubes the red onions the tomatoes the fresh basil the garlic flavour bread cubes and the lettuce.
  • Dress with extra virgin olive oil and red wine vinegar, adjust the seasoning and serve.
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