The Art of the Panzanella: Tuscany’s Sun-Drenched Bread Salad

A no waste recipe to use up and revitalise older bread.

In the heart of a Tuscan summer, nothing captures the spirit of cucina povera (the kitchen of the poor) quite like Panzanella. This dish is a masterclass in resourcefulness, turning humble, day-old bread into a vibrant, refreshing salad that tastes like sunshine on a plate.

The secret to a truly authentic Panzanella isn’t the tomatoes—though they must be ripe—it is the bread. Traditionally, unsalted Tuscan bread is used, but any high-quality sourdough or crusty loaf will work beautifully, provided it has the structure to soak up the juices without turning to mush.

At Carluccio's we believe it's important to avoid waste wherever possible and get the most of of your ingredients — this recipe is the perfect embodiment of this idea.

The Recipe: Panzanella Toscana

Prep time: 20 minutes (plus 30 minutes resting) Serves: 4

The Ingredients

• 250g Stale Crusty Bread (Sourdough or Ciabatta), torn into bite-sized chunks

• 500g Ripe Tomatoes (a mix of vine-ripened and cherry tomatoes works best)

• 1 Small Red Onion, very thinly sliced

• 1 Cucumber, peeled, seeded, and sliced into half-moons

• A large handful of Fresh Basil, torn

• 4 tbsp Extra Virgin Olive Oil

• 2 tbsp Red Wine Vinegar

• Sea Salt and Black Pepper

The Method

1. Prepare the Bread: If your bread isn't quite stale enough, place the chunks on a baking tray and pop them in a low oven (around 140°C) for 10–15 minutes until they are crisp but not browned.

2. Macerate the Onions: To take the sharp edge off the red onion, soak the slices in a small bowl of cold water with a splash of vinegar for 10 minutes, then drain and pat dry.

3. Salt the Tomatoes: Chop the tomatoes into irregular chunks. Place them in a large bowl and sprinkle generously with sea salt. Let them sit for 5–10 minutes; the salt will draw out the delicious juices which form the base of your dressing.

4. Combine: Add the bread, cucumber, and onions to the bowl with the tomatoes.

5. Dress the Salad: Pour over the extra virgin olive oil and red wine vinegar. Toss everything together thoroughly. You want the bread to begin absorbing the tomato juice and dressing, but still retain a bit of "crunch" in the centre.

6. The Final Touch: Fold in the torn basil leaves and season with plenty of freshly ground black pepper.

7. Resting Time: This is the most important step. Let the salad sit at room temperature for at least 30 minutes before serving. This allows the flavours to meld and the bread to reach the perfect consistency.

Making it Your Own

While the traditional recipe is minimalist, the beauty of Italian cooking is its adaptability. Feel free to add a handful of capers for a salty kick, or some roasted chilli peppers for extra heat. In fact, try virtually any of the ingredients from our antipasti range as additions and you'll be on to a winning twist on the classic recipe.

For the most authentic results, ensure you are using a robust, peppery olive oil. You can find our curated selection of regional oils and vinegars on the Carluccio’s online deli.