Panzanella Toscana – Easy & Delicious Italian Bread Salad Recipe

Panzanella toscana is a dish that is  new to me but one that sounded so delicious I just had to try making it.


Panzanella toscana


Panzanella Toscana Inspiration

Inspired by the fabulous book The Green Roasting Tin  I decided one tin baking had a lot of benefits (not least in regard to effort!) and so I set to work.

I used the veggies I had in my garden and in my salad drawer and I think as long as you have pepper and tomatoes you could pretty much use up any leftover  veg in this delicious dish. It is  perfect for anyone who grows their own.

What is Panzanella Toscana

Panzanella Toscana  is (usually) a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil, and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

My version is a warm salad and I included a few handfuls of baked tofu as I wanted to make it a complete dish with protein too. You could also use feta or halloumi in place of tofu if you preferred.

Panzanella Toscana Ingredients

  • I small jar of artichokes and 1.5 tablespoons of oil from the jar
  • 4 large and 10 plum tomatoes
  • SeaSalt to season
  • 2 crushed cloves of garlic
  • 1 red and  yellow pepper
  •  red onion chopped
  • 200g spinach
  • 250g sourdough or other crusty bread

Optional –  I baked 1/2 pack of cubed, plain tofu in the oven for 30 minutes separately and mixed into the dish at the end.


Dressing for Panzanella Toscana

1 tablespoon olive oil

1 2 teaspoon seasalt

1 tablespoon lemon juice

2 large pinches basil


Panzanella Toscana

Panzanella Toscana is a riot of colour

Panzanella Toscana  – Method

  1. Preheat oven to 200
  2. Chop all the veg roughly and place in a non stick roasting pan .
  3. Season well and place  roughly torn ciabatta, french bread or sourdough on top.
  4. Pop in the oven for 30 mins


To prep the dressing

Mix all the ingredients together and once your vegetables are cooked stir through, then add  spinach.


Serving Panzanella Toscana

I served this with rocket but it would be lovely on it’s own

If you have a go at making this Panzanella Toscana  please send me the photos  and let me know how it goes. It is a nutritiously dense and colourful dish that bursts with taste and keeps me in mind of sunny summer days. It goes well with a glass of cold white wine.  I do hope you enjoy it.


Becky x




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