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Panzanella Salad (bread salad) by Marta | Italian Vegan recipes

Please get these ingredients. You must try. I’m here eating the whole entire thing it’s that good. 😋 Thank you @martascooking for this delicious and traditional Tuscan recipe. 🇮🇹 It uses stale bread so it is the perfect way to not waste anything! Of course I had to be extra and make my own bread. 💁🏻‍♀️I just toasted it so it wouldn’t be a soggy mess and not only does it look beautifully rustic, it takes like Tuscany. Woa, can’t wait to make this for all those dinner parties I’ll be having when this quarantine is over! So in love with it.
Marta told us that this dish is usually served as an appetizer in the summer. I feel that it could even serve as a light dinner too on a warm summer night.

Why you’ll love it: 

  • new way to eat bread
  • gives stale bread a second life
  • the Medieval Times bread “plate” that you get to eat out of


Panzanella Salad by Marta (vegan)

Ingredients (serves 4-6)

—1 kg stale bread
—1 large cucumber or a few Persian cucumbers, chopped
—2 containers cherry tomatoes, chopped
—½ red onion sliced thin and put in vinegar and pinch of sugar
—Extra virgin olive oil to taste
—1/2 Lettuce head, shredded
—Salt to taste
—Freshly cracked pepper
—Basil, sliced


1. Mix tomatoes and cucumbers together with salt and olive oil. Then add the lettuce, shredded. Then add the sliced red onion. Toss well. Add some sliced basil.

2. At the last moment add chopped up or crumbled bread. (If bread is very hard soak in water for 10 minutes before adding).

3. Add more olive oil and salt and pepper to taste. Serve in hollowed our bread lined with parchment paper in just as is.

4. Drizzle with olive oil, basil and balsamic vinegar if desired.

Wanna learn how to make the bread in this picture?


hollowed out bread that’s been toasted

toasting the bread “guts”

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