Panzanella (Stale Bread Summer Entree)

  • Yield : 6 servings
  • Ready In : 45m
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  • 8 ounces stale bread (3 to 4 days old), sliced*
  • Cold water, as needed
  • 4 vine-ripened tomatoes or Roma tomatoes, chopped
  • 1 small red onion, chopped medium fine
  • 1 European cucumber, halved and sliced into half moons
  • 2 handfuls fresh basil
  • Kosher salt and freshly ground black pepper
  • Red wine vinegar
  • Extra-virgin olive oil


Step 1

Add the stale bread to a large bowl and cover with cold water. Let the bread soak for 45 minutes. 

Step 2

Remove the bread from the water and discard the water. With your hands squeeze it dry, removing the excess water, while breaking into big crumbs. 

Step 3

In a serving bowl, add the bread, tomatoes, onion, cucumbers, fresh basil, salt, and pepper and mix well. 

Step 4

Cover with plastic wrap and refrigerate until ready to serve. 

Step 5

Add the vinegar and extra-virgin olive oil when, fork at hand, you are ready to attack your dish, not 1 minute before then!

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