Tuscan Tomato and Bread Salad (Panzanella)

Servings: 6


  • 8 cups of toasted country style bread, cut into 1/2 inch cubes (you can also use country style bread that is 1-2 days old) 
  • 2 pounds ripe tomatoes, cored, seeded, and cut into chunks (about 4 cups)
  • 1 medium red onion, peeled and cut into thin slices
  • 2 Persian cucumbers OR 1 regular cucumber, sliced
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • Kosher salt
  • ½ cup fresh basil leaves, coarsely shredded, plus a few whole leaves reserved


  1. Toss the bread, tomatoes, onion, and cucumbers in a large bowl until well mixed. 
  2. Drizzle the olive oil and vinegar over the salad, and toss to mix thoroughly. 
  3. Season with sealt.
  4. Let sit for about 15-20 minutes, until the dressing moistens the bread
  5. When ready to serve, sprinkle with the basil, season again with salt, and toss gently, and serve.  Add a sprig of basil before serving.