How to Make PANZANELLA SALAD | Easy Tomato and Bread Salad from Tuscany

When Summer is near, cravings for refreshing dishes start to kick in. This recipe is a Mediterranean delight called: Easy Panzanella Salad, and it is known for its simple ingredients and maximum flavor.
Panzanella, originated as a clever way for Tuscan farmers to use up stale bread during hot summer months. By transforming something as humble as leftover bread into a dish that bursts with fresh flavors, it’s basically magic in a bowl! This salad recipe combines ripe, juicy tomatoes and fresh cucumber with hearty chunks of bread, which soak up all the vibrant dressings and seasonings.
The secret? Using stale bread. Don’t worry if that sounds less than appetizing! Drying out the bread and giving it a quick toast transforms it into the perfect sponge for all the delicious juices.
I was lucky enough to learn this recipe from a charming family in Tuscany. A nonna shared her age-old recipe with me so I took down notes to make sure I could bring this little piece of Italy to you. We mainly love enjoying it during Summer so you can choose from the best selection of in-season tomatoes.

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#panzanella #salad #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Panzanella Salad
0:35 Ingredients for Panzanella
1:42 cut and toast bread
2:00 cut ingredients for panzanella
6:10 Soak the bread
9:40 mix the salad
12:40 Time to Eat the Panzanella Salad, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

this is panzanella salad a wonderful tasty salad from the region of tascan this is mediterranian flavors at its best simplycity at its best we have simple ingredients maximum flavors it’s easy to make we just need to follow the traditional way just want you to know the salad we’re making today of course is fresh and delicious keep in mind the bread is meant to be soy at the end so if you want to know if you made the recipe right your bread will be so [Music] okay to make a family siiz panzanella salad we need stale bread the classic recipes uses Tuscan bread which has no salt here in Australia I chose 400 G of a sour dough white Loaf and it’s got rosemary in there we’re using about 400 G of tomatoes these are my tomato a gr home three different types two cucumbers you can use one if you want or you you can use three up to you depends how much you love cucumber one red onion known as Spanish onion a nice bunch of Basil here I have about 300 M of water for 400 G of bread 2 or 3 tablespoons of white wine vinegar if you use apple vinegar you don’t get the same experience extra virgin olive oil salt and pepper for this recipe you need to use stale bread okay so I bought this bread yesterday it’s a sour dough and normally sour dough bread doesn’t really go hard okay um but honestly if you buy bread today well there is a a trick that you can use what we’re going to do is we’re going to slice the bread we cut the slice into cubes about 2 cm each so what we want to do we want to dry up this bread in the oven at 130° C until they dry up while the bread is drying up in the oven we can make the tomato salad beautiful tomatoes from my garden let’s remove this look how juicy this tomato is look how juicy this homemade tomato is can you see that I’m not getting rid of this juice so we remove the green partt and now we can have fun so we go straight in the bowl I’ve got a small Sal bow here and we want to cut the Tom right here you know why I’m doing this by hand because the juice is going inside if I do this on a chopping board the juice will stay on the chopping board and we do not want to miss the juice so basically we’re cutting the Tomato kind of the similar size of the bread okay little bit big little bit smaller doesn’t matter but yeah like that Fantastical Fantastical now with the Cucumber we try and cut it the same way we cut the tomatoes okay to make this easier what we can do is uh we can just cut like that like not too th this is probably the best size you can choose to peel s the skin or keep it on I always wash my fruit and vegetable very well and I always eat fruit and vegetable with the skin on unless it’s watermelon or Melon but this so good with the skin on so now that we have the lizes just like that what we’re going to do we want to cut this slices in half so create a tower with cucumber and we just cut it in half like that so this is how I like to serve my cucumber in this salad so I have um a good of cucumber already and I’m going to mix it with tomato to see if I need more but it looks like it might be [Music] enough so you can add a little bit more if you really love cucumber that much but I think this enough I want to balance this I want to have enough Tomatoes enough enough cucumber and definitely enough onions so it is important to put some Basel in here because Bassel release flavors to the tomato and the Cucumber okay mix we don’t put any oil we don’t put any salt we don’t put any pepper yet okay so what we want to do now we want this tomato to rest okay leave the Tomato on the side to rest look how juicy this already is night time to slice The Red Onion we’re using red onions because um strong flavors it goes very well with the salad um and it takes it to the next level what we want to do we want to slice the onion hly you can make them as thick as you want I try to keep them thin but if they get thicker it’s okay so once we have a nice amount see we have about four five slies put them on top of each other do the tower and cut it in enough and then what we do is we do this separate them the best part about the salad is that you can make it today and it will last about 2 3 days in the fridge and I will tell you how to keep it in the fridge for that long so you can have the salad for the next 3 days it’s meal prep the Red Onion has very strong flavors so what you can do to make it more delicate you get a bowl of water you can add a little bit of uh white wine vinegar and what you can do you can immerge the the onion in there to make it more delicate okay if you keep it in the water and Ving overnight it will be super super uh delicate if you want to keep it in here for 1 hour it will be delicate 10 minutes for me it’s just enough the smell of this toasted bread is incredible as you can see the bread is [Music] crunchy now we get a nice salad bowl which is where we’re going to serve the salad okay okay so we start by adding the [Music] bread now we need to add water and white wine vinegar now this is an important step what we do is let’s put a little bit of water in not too much use your hands to mix it okay we want the bread to absorb the water so we want the basically the bread to be soft and crunchy So Soft because the it absorb the water but we don’t want the crunchiness to be lost we want a little bit of crunchiness there just a little bit you know let put more water [Music] in in 2018 I went to Luca in tasani and that’s where this beautiful re was introduced to me I went to this very old house beautiful family was there and the N of course was cooking and she was actually making this so I wrote it down I wrote down every step of what she did and that was fascinating uh the bread was different because the bread in tasking is different uh but this is as close as you can get to the original recipe as you can see the bread still you know I still have a cube here I’ve got a soft but still a little bit crunchy still a little bit it’s going to be to the tooth you feel it when you eat it you do feel it okay it’s not mushy like it’s it’s soft but you feel it it’s like all dented bread now with the vinegar we start with about two tablespoons of vinegar just sprad it everywhere do the go around the edges so it’s easy to spread I’m going to do a third one actually I’m going to put three cuz I really like this white wine vinegar what we do now is now we mix put your hands in [Music] there now we mix this beautiful bread with the vinegar we basically want every single slice of red to the vinegar so it’s hard to explain but when I touch it I can feel that the the bread is still um it’s soft but it’s still like crunchy I can still feel it what’s important now is to actually taste to make sure I can taste the [Music] vinegar it does have beautiful flavor beautiful taste when I was in TAS the Nona said to me what I do which is very important is to keep the Bread hours hours out of the fridge to absorb the water and vinegar if you can wait off an hour it would be great because what you can do you’re allowing the bread to suck the water and the vinegar um it actually change the texture too cuz the bread kind of dries up a little bit again let’s put some Basel in there too just want to chop some of the Basel in there because Basel adds flavors to this raisin be it’s very important that we we keep adding flavors to every ingredient now let’s try the onion to make sure we like how it [Music] tastes it’s only been 10 minutes and the onion is already more delicate of course I get the the kick after but um yeah I recommend you to do this when you get the onion make sure you squeeze the water out squeeze it we add it in the Tomato in the tomatoes so what we do now we really want to mix the ingredients very well okay you can use utensil up to you but I really want to feel it this is alive I want to feel the ingredients nice oh so juicy now the onions is going to release the beautiful flavors into this salad now we’re going to add this in the bread and what we’re going to do we’re going to add a little bit of the time just like this sprad everywhere so for now let’s mix this first patch first with the bread and you really want the bread to make love with the salad with the ingredients okay you really do so what we do now let’s put a juice in there that’s amazing juice guys from the to mod can you believe it look how beautiful these juices are so I’m going to keep some in here for decoration okay for the Final Touch now let’s mix this again cuz now we have the juice so the bread now is socking more juice ladies and gentlemen we’re almost done we use [Music] salt pepper what I suggest you to do now is to let it rest I like to put it in the fridge for a minimum of 1 Hour 2 3 hours even better or you keep it out of the fridge for at least 2 hours the the flavors will get there the bread will get the flavors you know the ingredients will make love together I think it’s the best thing to do what’s important is that we don’t add any extra verive oil yet we put extra verive oil just before we serve okay so we got salt and pepper we got everything else apart from the extra virgin olive oil so what we do is if you keep the salad in the fridge fridge this goes in the fridge too if you keep the salad out of the fridge this is out of the fridge too okay in the fridge guys it’s been 1 hour and this is a panzanella maybe the look is not incredible I know what you’re thinking but the taste is Sensational let me tell you this is what we do now for decoration okay first we add extra verive oil let’s put extra verive oil everywhere Lots four five table spoons now we’re going to put some extra virgin olive oil here too okay here we’re going to be generous about three four tablespoons now what we do with this we mix it you want the extra verin olive oil to revive a beautiful ingredients here we go and what we do we’re going to put this beautiful fresh ingredients right here in the middle which is great right for decoration Final Touch we’re going to add some basle and here we have ladies and gentlemen panzanella salad served for you and your [Music] family I want this beautiful salad to take me all the way to tasani let’s have some so you do want that you the bread to be kind of mushy but you want a little bit of [Music] crunch [Music] M this is so summery that even if you make it in winter when it’s cold outside you eat this close your eyes you think you’re enjoying the Italian zmer so so good m m This was meant to be a family size but I’m eating all of it tonight oh yeah great for dinner great for lunch guys don’t forget this will last 2 to 3 days in the fridge just don’t put any oil only put the extra verion of oil before you’re about to serve this might not be a pasta but it’s definitely a salad you cannot refuse guys I hope you enjoyed this recipe I will see you in the next vento plate videoe vent plate w