Panzanella (Bread Salad) is a classic Italian dish that combines stale bread, olive oil, and fresh garden vegetables. Try it, it’s delizioso!

Iceberg lettuce, tomatoes, cucumbers, onions, olive oil, basil, bread and balsamic mixed in a bowl

My brother and his family recently vacationed in Italy. While they were there, they tried Panzanella (Bread Salad). Fortunately for us, when he got home, he made this delicious dish for the whole family to enjoy.

What is Panzanella?

Panzanella is a fresh dish that goes back to the habit of soaking Tuscan stale bread and mixing it with garden vegetables. The chef told them that Tuscan bread is made with no salt because in the medieval period, due to a rivalry between Florence and Pisa, Pisa tried to blocked the salt commerce to Florence. This resulted in the price of salt becoming too high. Unfortunately, people couldn’t afford it… so they made the bread without the salt.

In addition, since the bread was hard to keep fresh and would often become stale, bread was soaked in water and tomatoes and olive oil were added in order to have a substantial, cheap and easy meal. The chef also said that many people add other vegetables to this dish, but traditionally, Panzanella was made with tomatoes and cucumbers.

The history of the name “Panzanella”

According to the Italians, the name Panzanella comes from the combination of two words. “Pane” which means “bread” and “zanella” which refers to soup bowl or deep plate in which it is served.

Panzanella is a refreshing, fresh and delicious salad that is widely popular in the summer months. I don’t think you can go to Italy without trying this popular dish. However, you can bring a little Italy into your home by making this recipe for your family.

Buon appetito!

Panzanella (Bread Salad)-Ingredients

1 loaf of Italian or Tuscan bread (staled)
1 head iceberg lettuce (chopped or shredded)

6-8 tomatoes medium vine ripened (or 4-6 large heirloom, chopped)
4 cucumbers (medium-large, chopped)
1 vidalia onion (medium, chopped)

basil (small bunch, julienned)
1/4-1/2 cup olive oil
salt and pepper (to taste)

balsamic vinegar (to drizzle on top)

Instructions

Cut bread into bite sized pieces.
Wash and chop iceberg lettuce, tomatoes, cucumbers, onion and basil.

Add bread pieces and chopped vegetables to a large bowl.
Toss with olive oil and season liberally with salt and pepper.
Drizzle balsamic vinegar on the top. Let the salad sit for 15-30 minutes before serving to allow for the flavors to blend together.