International Cooking School Vacations: Panzanella (Tuscan Summer Bread Salad)
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Panzanella (Tuscan Summer Bread Salad)

June 2006

Panzanella (Tuscan Summer Bread Salad)
Enjoy this wonderful recipe from Chef Claudio at our Best Seller in Tuscany,
A Classic Tuscan Table with Chef Claudio.


  • 5 cups dried day old Tuscan style bread
  • 4 ripe plum tomatoes
  • 1 cucumber
  • 1 red onion
  • Chopped Basil
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Red wine vinegar


  • Place the stale bread in a bowl and cover with water for about 5 minutes.
  • Squeeze the water from the bread, then place the drained bread in the refrigerator for about 1 / 2 hour.
  • While the bread is chilling, dice the tomatoes and cucumbers. Peel and chop the onions.
  • Remove the bread from the refrigerator. Add the diced tomatoes, cucumbers, and onions. Add the chopped basil, olive oil, vinegar, salt and pepper to taste.
  • Chill before serving.

Other versions of this salad have tuna fish, black olives, capers, carrot or celery added.

Serves 8