Hailing from the Tuscan region of Italy, Panzanella is a salad of stale bread, tomatoes, red onions, and cucumber. A simple, summer salad to make with farmers market ingredients!

First of all, Happy 30th Birthday to my big sister Katie!! You deserve all the best in life and I thank God everyday to have you as a sister and a friend. I hope you have the most wonderful day!

This fall, Pat and I are going on a little really big vacation to ITALY. Gahh! I am beyond excited. We’ve been planning for months and I cannot wait to take in all the sights and smells that Italy has to offer.

We are going to be visiting Venice, Cinque Terra, Florence, Rome, and Positano – so please send me all your recommendations! Flights and lodging are booked, but any must-see/do/eat are welcomed! While on the trip, I’m going to be taking a break from the blog, but will be having some of my friends guest-posting while I am away!

Plus you can always keep up with me on the gram 😉 Be prepared for post after post of gelato.

The Colosseum and churches and bridges and colored houses obviously excite me; as well as being in the countryside and on the water. But let’s be furreal for a sec – I am most excited for the food and the wine and the gelato.

Now the food. There are so many foods native to Italy. In fact, one of my favorite websites recently published an article about the 10 most iconic Italian tomato dishes and where they originated. I was happy to learn that panzanella comes from Tuscany… and you guessed it, caprese does in fact come from Capri.

Traditionally, panzanella is a salad comprised of stale bread, tomatoes, cucumbers, and red onion. I added in some yellow bell pepper and fresh basil to give it a little extra oomph!

I’m sure I will be eating this Panzanella when I am in Tuscany next month – and you can join me by making it at home! Let me know if you make this or any of my recipes by posting a picture on social media and using the hashtag #imhungrybynature!

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Panzanella with Mini Heirloom Tomatoes

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• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 6 servings 1x
• Category: Salad
• Method: No Bake
• Cuisine: Italian

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Description

Hailing from the Tuscan region of Italy, Panzanella is a salad of stale bread, tomatoes, red onions, and cucumber. A simple, summer salad to make with farmers market ingredients!

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Ingredients

Scale 1x2x3x

For the salad:

• 1 pound mini heirloom tomatoes
• 1/2 large cucumber
• 1 yellow bell pepper
• 1/2 small red onion
• about 5 cups stale bread, cut into 1 inch cubes
• fresh basil

For the dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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Instructions

1. Prepare your salad ingredients: slice the tomatoes in half, thickly slice the cucumber and chop into quarters, chop the bell pepper, and thinly slice the red onion.
2. Place the dressing ingredients in a jar and shake until combine.
3. Place the salad ingredients in a bowl and toss with the dressing. Top with fresh basil strips.

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Notes

If you don’t have stale bread, you can dry out fresh bread in the oven. Toss the bread cubes in a little olive out and bake for 25 minutes at 275 degrees F. Or you could slice the bread the day before and leave out overnight.

Keywords: salad, panzanella, heirloom tomatoes

Bread salad. Now that’s my kind of salad!