Seasonal Tomatoes: Panzanella

Panzanella is a Tuscan bread and tomato salad.
Photography By Francine Spiering | June 04, 2015


Cut the bread in cubes. Toast the bread pieces if you like, or keep as is. Toasted gives a nice crunch; soft bread soaks up those delicious juices.

Dice the tomatoes and cucumber, slice the onion, tear the basil leaves and mix together with the bread cubes.

Drizzle in olive oil and lemon juice, season to taste, mix well and serve immediately.


  • 4 ripe tomatoes
  • 1 small cucumber
  • 1 small red onion
  • 2 cups day-old cubed rustic bread (sourdough bread is great)
  • 4–5 fresh basil leaves
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Sea salt (to taste)
  • Fresh-ground black pepper (to taste)
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