About this Recipe

The ideal panzanella bread is the thick soft type like Tuscan or Puglia’s bread. The choice of bread is important: if you choose one such as baguette, when you wet it, the water will emerge on the surface of the bowl without softening adequately the bread.

This is the basic version of panzanella. You can add a variety of ingredients depending on your taste. For a more sour taste you can add a little of vinegar, or to enrich the dish you can choose celery slices, olives and canned tuna.


  • 700g stale bread
  • 1kg juicy tomatoes
  • extra virgin olive oil
  • 1 bunch of basil 
  • salt




15 minutes + resting time

Cooking time



very easy


Break the bread into pieces or slice it. Put it into layers in a large bowl and wet each layer with water. Leave to rest for about 1 hour or until the bread is well soaked.

Wash the tomatoes under running water, cut them into pieces and put them in a large bowl. Toss them with extra virgin olive oil, salt and basil and leave them to flavor during the bread soak.

Squeeze the bread with your hands and add it to the tomatoes (which in the meantime will have made a tasty sauce).

Season with salt and oil and keep the panzanella in the fridge until it’s ready to serve.

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