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Tuscan Panzanella Salad

Tuscan Panzanella Salad

A timeless Tuscan classic, Panzanella transforms simple, wholesome ingredients into a refreshing summer dish full of authentic Mediterranean flavor. Made with ripe tomatoes, crisp cucumber, fragrant basil, and traditional Tuscan bread, this recipe is elevated by the delicate, fruity notes of KALI Monocultivar Leccino EVOO, which brings harmony and freshness to every bite. Perfect as a light lunch, appetizer, or side dish, it's a celebration of seasonal ingredients and the beauty of Italian cucina povera.

Prep 35-45 min
Cook
Total 35-45 min
Servings 2-4
Cuisine Italian

Ingredients

  • 80–100 g stale Tuscan bread (Pane Toscano DOP)
  • 2 ripe tomatoes
  • ½ cucumber
  • ¼ red onion
  • A handful of fresh basil leaves
  • 2 tablespoons KALI Monocultivar Leccino EVOO
  • 1 tablespoon red wine vinegar
  • Sea salt and freshly ground black pepper, to taste

Instructions

Prepare the bread

  • Cut the stale bread into large chunks and quickly moisten it with cold water.
  • Squeeze it gently so that it remains moist but not soggy.

Prepare the vegetables

  • Cut the tomatoes into bite-sized pieces, slice or dice the cucumber, and thinly slice the red onion.
  • If the onion is particularly strong, soak it in cold water for 5–10 minutes before using.

Assemble the salad

  • Combine the bread and vegetables in a large bowl.

Season

  • Add the KALIMonocultivar Leccino EVOO, vinegar, salt, and pepper.
  • Toss well to coat evenly.

Rest

  • Let the salad rest for 20–30 minutes so the bread can absorb all the flavors.

Finish

  • Tear the basil leaves by hand over the salad and finish with a drizzle of extra virgin olive oil just before serving.

Recipe Video

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