Tuscan Panzanella Salad

Oh, the taste of freshness with basil, garlic, tomato, cucumber, over a soft inside and crunchy outside, a delicious salad with parmesan herb bread.


This is a Tuscan salad from Central Italy that Grandma made every summer in Upstate New York back in the 1960s.


I grew up on a fresh herb and vegetable garden.


In those days money was tight and we had to rely on eating frugally, as the peasants did in the 16th century and through depression times.


This was a most welcomed salad with the freshly made bread and garden vegetables.


For me the best of memories.


Mom always made the fresh cubed style homemade bread.


This was always a treat dad looked forward to and now as years went by, it was a beautiful memory I still cherish and make in tradition.


A true banquet and perfect addition any time of the day.


Scroll down for this printable recipe!

Centuries-Old!

A 16th-century style dish from Italy.


The name came from referring to a big bowl full of fresh tomatoes, onions, cucumbers with the addition of some stale bread cubes of any kind,  tossed in an old-style vinegar dressing.


An inexpensive meal, that fed many folks.


I just love everything about this salad.


The bread cubes especially when toasted or turned into garlic bread.


The original recipe is made with stale day-old bread, but as in any recipe, you can change or tweak it anyway you like.


The juices it makes is perfect to sop up the bread and it's delicious.


I make this recipe it, either way, depending on what I have on hand.

Salad and Dressing

I love olive oil, with balsamic vinegar with herbs and spices, although this called for red wine vinegar.


The homemade dressing makes all the difference in flavors.


It's better the next day if the dressing sits to seep the flavors but I can never wait.


I always forget to make the dressing the day before I make my salad.

Road Side Vegetables

If we didn't have anything left in the garden we always traveled to the outskirts of the city for roadside vegetables.


I can remember mom driving quite a way out of the city where lots of farmland were selling vegetables at their stands.



These are always the best vegetables over supermarket brands.


I usually make this dish when the vegetables are fresh and plentiful and it really is a summer treat!


I like a cool lighter meal in summer.


Living in Florida, this is the perfect lunch to keep hydrated all summer long.


A simple basic delicious salad, perfect any day of the week as a meal or side dish.

Getting Creative!

I love to improvise and add all kinds of things I like to it.


I usually never add meats but you can if you like.


Hardly any foods remain authentic and tend to evolve over time.


Caprese style salads with cucumbers, mozzarella balls are another all-time favorite all summer long.


Antipasto is delicious with meats, cheeses, lettuce.


Make it how you like it.


If you read the history on this, it's quite plain but absolutely yummy!


A fresh Tuscan salad from Central Italy can be the best new easy salad you should make to add to your healthy diet.

Sumer Fresh Vegetables and Herbs:

Tomatoes are plentiful and very economical in the summer.


Cucumbers are fresh and crisp and I love using only fresh herbs like basil, oregano, parsley, and fresh mint.

Beefsteak or plum tomatoes is what I had growing up.


I prefer ones with less water in them and meatier.


As a child we never had store-bought vegetables or herbs, it was always dad's hobby to have the most beautiful garden on the block.

My Garden

I have never had the luck or green thumb he had, but I sure do still try.


My herbs are always plentiful, but my tomatoes and cucumbers have never been perfect likes my dads garden was.


Boy, do I miss that.


So, thankfully living here in Florida now, the farmers market is my solution to fresh getting fresh vegetables all year round.

Ingredients You Will Need

• cucumber
• large, beefsteak or vine ripe tomatoes
• fresh garlic
• fresh basil leaves
• parsley
• A cubed loaf of bread
• Dressing homemade
• garlic freshly minced
• balsamic vinegar preferred or red wine vinegar or more to taste
• white wine
• extra virgin olive oil or more to taste
• kosher salt or regular
• black pepper
• honey

Don't Bake the Bread Too Long

This is more like a crunchy garlic bread not like croutons.


Soft pillowy inside and crunchy outside.


Then when mixed with this tasty dressing, the bread is saturated with an addictive flavor that will be etched in your mind forever!

More Recipes You May Like:

Beet Salad


Watermelon Salad


Butternut Squash Salad


Rustic Homemade Bread


Bruschetta

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My Salad and Family

In my salad, the family is cheese fanatics!


If I had only cubed cheese and bread with dressing, they would go crazy over it!


I do put the cubes of mozzarella in mine when we have a family gathering, just remember that wasn't done in the old days.


Wine, pantry staple foods that were among those in the 16th century.


For me, simple is better, try this salad either way or anyway you like, and make it your own recipe, in 2019 and in the 21st century!


I love Tuscan Panzanella salad!




My Quick Video on Tuscan Panzanella Salad

Tuscan Panzanella Salad

Author: Claudia Lamascolo

prep time: 10 Mcook time: 20 Mtotal time: 30 M

Grandma made this with stale bread, vinegar oil, garden tomatoes and cucumbers in the 1960s. I have since added a few things along the way, but the good old fashioned Authentic way is still the best of the best in flavors all summer long. Tuscan style Panzanella Salad is perfect for a healthy lunch.

ingredients:

• Update Version of Panzanella Salad:
• 1 cucumber chopped in small cubes
• 2 or more large, beefsteak or vine ripe tomatoes cubed ( I prefer plum tomatoes)
• 4 cloves of finely minced fresh garlic
• 6 large fresh basil leaves torn in small pieces
• 1 tablespoon freshly chopped parsley
•  Note: Authentic Original  Recipe calls for chopped red or white onion, I do not add them but if you want the 16th-century style recipe, add them to the bowl.
• Cubed and Toasted Bread ( see my recipe below)
• Optional additions (not Authentic):  fresh whole milk mozzarella cubes, olives, onions,  chopped peppers, shredded  chopped vegetables like carrots, herb coated cubed bread
• Dressing
• 3 cloves finely minced garlic
• 3 tablespoons good grade balsamic vinegar preferred or red wine vinegar or more to taste
• 1 tablespoon white wine
• 1/4 cup extra virgin olive oil or more to taste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• pinch cayenne pepper
• 1 teaspoon honey
• Optional dressing ingredient: 1/4 teaspoon of Dijon Mustard, which is updated and I do use it in my recipes
• Cut Up The Bread
• 1 loaf of Italian bread, about 6-8 cups cubed
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon regular or kosher salt
• My additions:
• 1/4 teaspoon each garlic powder, fresh dried, oregano, parsley, basil
• 1 tablespoon Parmesan cheese or more

instructions:

How to cook Tuscan Panzanella Salad

1. Preheat over to 400 degrees
2. Cube and cut up tomatoes and cucumbers and any vegetables into a medium-size bowl, (fold in the mozzarella cubes if using set aside).
3. In a small bowl combine the wine, vinegar, (mustard, if using) pepper, honey, garlic, salt, cayenne, and olive oil.
4. Whisk all these ingredients with a wire whisk until it is well mixed and slightly thickened.
5. Pour over vegetable in the medium bowl and refrigerate for 1 to 3 hours before serving.
6. Place the cubed bread into 1-inch pieces and toss into a large plastic zip-lock bag.
7. Adding olive oil and salt, garlic powder, basil, parsley, oregano, and cheese.
8. Or again, leave cubes plain if you want unflavored bread cubes like the original and just add the olive oil for toasting them.
9. Toss all cubes until they are well coated. 
10. Place on an oil sprayed foil or parchment paper-lined cookie sheet.
11. Place in a 430-degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons.
12. Let cool.
13. Note: if you prefer croutons use this recipe and just cook longer on 300 degrees for around 1 hour turning constantly or plain toasted bread omit the seasonings.

Calories
199

Fat (grams)
15

Sat. Fat (grams)
9

Carbs (grams)
22

Panzanella salad, Italian Tuscan salad, tomato salad

salad, healthy foods, Tuscan recipes

Italian

Created using The Recipes Generator

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