Panzanella – Tuscan bread salad

Panzanella – Tuscan bread salad

Total: 50 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / person: 400 kcal
, Fat: 14 g
, Carbohydrate: 53 g
, Protein: 12 g

Panzanella is a classic dish. It used to be a way to use up old bread. The bread would be soaked in advance in water and wine vinegar, and then mixed with all kinds of home-grown vegetables. Personally, I like my panzanella with toasted bread and a simple selection of tomatoes, cucumber and onion. The perfect evening meal in summer. You can also prepare this dish with just tomatoes (e.g. different colours and shapes). But make sure that they're ripe.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g bread, cut into pieces
2 tbsp olive oil
a little rosemary (ground)
a little sea salt


5 tomatoes, cut into pieces
1 cucumber, cut into pieces
1 spring onion incl. green part, cut into rings
2 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove, pressed
½ tsp sea salt
some basil leaves
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How it's done

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Place the bread on a baking tray lined with baking paper.

Bake for approx. 10 mins. in the centre of an oven preheated to 180°C.

Place the bread in a bowl, add the oil, ground rosemary and fleur de sel, mix.


Mix the tomatoes and all the other ingredients with the bread, leave to absorb for approx. 25 mins. Sprinkle with basil.

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