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This is the authentic panzanella salad recipe: the Tuscan summer bread salad made with with fresh tomatoes and red onions.

panzanella salad
panzanella salad recipe

The authentic panzanella salad is made with Tuscan stale bread (traditionally without salt), tomatoes, and red onions.

You can enrich your bread salad with boiled eggs or canned tuna, to add a little protein.

panzanella salad in Tuscany

This is a recipe from the Piatto Unico project of the Southern Summer issue of Simposio, an Italian recipe, travel, and culture magazine. The project is a collection of easy one-dish-meal Italian summer recipes. Learn more about the issue here!

panzanella salad served for lunch with a summer Tuscan view

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panzanella salad recipe on the Simposio magazine laying on a cooking table
panzanella salad in a white bowl next to the Simposio Italian cooking magazine

panzanella salad recipe

Course Salad
Cuisine Italian
Prep Time 40 minutes
Total Time 40 minutes
Servings 2
Calories 472 kcal
Author Claudia Rinaldi | Gourmet Project


  • 7 oz Tuscan or casareccio stale bread - 200 gr
  • 2 tomatoes - medium
  • 1 red onion
  • 1 handful fresh basil leaves - five to seven leaves
  • 1/2 tablespoon vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt


  1. Dice the bread.

  2. Cut the tomatoes in small pieces, more or less the same size of the bread.

  3. Peel and thinly slice the onion.

  4. Coarsely chop the basil leaves with your hands.

  5. Place the tomatoes, the onion, and the basil leaves in a large bowl. Season with the vinegar, one to two tablespoons of olive oil, and salt to your taste.

  6. Add the bread and mix well.

  7. Rest fifteen to thirty minutes at room temperature - or in the fridge if it is summer and a hot day.

Recipe Notes

If you have fresh bread, toast it a few minutes in a very hot oven.

You can add a thinly sliced cucumber, boiled eggs, or canned tuna.

Enjoy your panzanella!


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