Simplicity is the soul of Italian cooking — especially here in Tuscany.
One of the dishes that best captures this idea is panzanella: a humble salad made from stale bread, garden vegetables, fragrant herbs, and nothing more than a generous drizzle of precious Tuscan extra virgin olive oil.
This dish was originally created to avoid wasting even leftover bread, which used to be too valuable to throw away — back then, bread was truly a precious resource.
In a world where we’ve become almost afraid of carbs, especially bread, I think it’s more important than ever to celebrate this honest, flavorful, and healthy dish — a true expression of Florence’s culinary roots.

Ingredients

• 300–400 g of stale Tuscan bread (preferably wood-fired, made from heritage grains)
• Cold water, as needed
• 2 tablespoons of artisan white wine vinegar
• 3–4 ripe tomatoes (such as oxheart or Canestrino)
• 1 red onion from Certaldo (or Tropea, if unavailable)
• 1 small Tuscan cucumber, tender and fresh
• 1 small red or yellow bell pepper, thinly sliced
• 1–2 stalks of tender celery, plus a few leaves
• A few fresh basil leaves, torn by hand
• Tuscan extra virgin olive oil, cold-pressed, single-variety if possible
• Sea salt, to taste
• (Optional) Freshly ground black pepper

Directions

1. Soak the bread: Cut it into large chunks and place it in a bowl with cold water and vinegar. Let it soak for 10–15 minutes, then gently squeeze out the excess liquid with your hands. The bread should be moist but not mushy.
2. Prepare the vegetables:- Chop the tomatoes into large pieces, keeping all their juice.- Slice the onion thinly.- Cut the cucumber and bell pepper into thin strips.

   – Slice the celery finely and chop a few of the leaves.

    

3. Combine everything in a large bowl: the soaked bread, tomatoes and their juice, drained onion, cucumber, bell pepper, celery, and basil.
4. Season generously with extra virgin olive oil, sea salt, and, if you like, freshly ground black pepper. Mix gently with your hands or two wooden spoons.
5. Let it rest for at least 30 minutes (but I prefer a few hours) at room temperature. Before serving, taste and adjust with more salt or oil if needed.✨ Final Tips
6. Never serve it cold: panzanella should be enjoyed at room temperature, not straight from the fridge.
7. Serve it in a rustic ceramic or terracotta bowl, topped with a drizzle of fresh olive oil and a basil leaf for garnish.