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Panzanella toscana on a white oval platter.

Panzanella Toscana

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  • Author: Alexandra Shytsman
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Cuisine: Italian
  • Diet: Vegan


An Italian summer staple designed to give stale bread a new life.


  • 8 ounces ciabatta bread (about 1/2 standard loaf), cut into 1-inch cubes
  • 1/4 medium red onion, thinly sliced (about 1/2 cup)
  • 3 medium vine tomatoes (about 1 pound), cored and cut into wedges
  • About 10 medium basil leaves, cut into thin ribbons
  • 2 tablespoons red or white wine vinegar (apple cider also works)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Start by dehydrating the bread, either in the oven or on the stove…
  2. In the oven: preheat the oven to 375ºF. Place the bread on a baking sheet in a single layer. Bake until the bread is dry, 10 to 15 minutes.
  3. On the stove: place the bread in a large skillet set over medium-low heat. Toast, tossing frequently, until the bread is dry, 8 to 10 minutes.
  4. Set the bread aside to cool a bit.
  5. Meanwhile, place the sliced onions in a small bowl and fill with cold water. Set aside for at least 10 minutes. (This will tone down its pungency.)
  6. Drain the onions and transfer to the largest bowl you have. Add the tomatoes, basil, vinegar, oil, salt, and pepper, and stir to combine. Then add the bread and toss to incorporate. Set aside for 10 minutes before serving.


  • Serving Size: 1/6 of the recipe
  • Calories: 130
  • Sodium: 333 mg
  • Fat: 6 g
  • Carbohydrates: 22 g
  • Fiber: 2.1 g
  • Protein: 4.1 g