Panzanella (Tuscan Bread and Tomato Salad)

Ready in 20 minutes

A delicious Italian side dish. Be sure to use stale bread; fresh bread will become mushy.

Top-ranked recipe named "Panzanella (Tuscan Bread and Tomato Salad)"


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4 large vine ripened tomatoes; cut into large cubes or wedges
1/2 pound stale country-style Italian bread; crusts removed and cubed (about 8 cups)
1 1/4 cups red onions; thinly sliced
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 bunch fresh basil; stems removed, washed and spun dry, turn into pieces
Black pepper; freshly ground

Original recipe makes 4 Servings



In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.


Show: Emeril LiveEpisode: Italian Breads

Rated: 5 stars out of 5Rate itRead users' reviews (15)

* Filed under: Meat, Vegetables, Tomato, Vegetables, Bread,


o Dish : Bread , Salad

o Cuisine : European , Italian

o Nutrition : Vegetarian

o Occasion : Easter , Independence Day

o Season : Fall , Spring , Summer


Added on Award Medal
Calories Per Serving: 985 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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