Panzanella Salad

Panzanella | Tuscan Bread Salad

Panzanella is a classic Tuscan salad generally made at the peak of the tomato season, as it is one of the key ingredients. It is hearty enough to have for dinner on a warm summer evening, paired harmoniously with a chilled red wine, like Lumavite Devay. The absolute best Panzanella I have ever had was at Osteria Sette di Vino, located in the heart of Pienza.

Receipt Date: August 9, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


3 cups Day Old Italian Bread, cubed

1 1/2 pounds Ripe Tomatoes, chopped coarsely

1/2 cup Red Onion, sliced tinly

1 Cucumber, peeled and cubed

2 Celery Ribs, sliced

1/2 cup Basil Leaves, torn

1 Garlic Clove, minced

1/2 cup Ricotta Salata, chopped very roughly

1/2 cup pitted olives, I use Castelvetrano olives in this recipe

2 tablespoons Red Wine Vinegar

4 tablespoons EVOO

Pinch of Crushed Red Chili Flakes

Sea Salt & Pepper to taste


In a large bowl combine all the ingredients and toss gently to combine.
Let the mixture marinate for 30 minutes before serving.

Amy’s Favorite Pairing


$45.00 750 ml

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