Turn leftover bread into a Tuscan treasure. In this step-by-step video, we’ll show you how to make a traditional Panzanella salad—bursting with ripe tomatoes, crisp cucumbers, red onion, and fresh basil, all tossed with golden croutons and a tangy red wine vinaigrette.
🔍 What You’ll Learn:
How to transform stale bread into a refreshing Italian salad
The exact quantities and ingredients for classic Panzanella
Tips for toasting bread and building balanced flavors
How to properly rest the salad for maximum taste
👁🗨 Chapters:
00:00 Introduction, Prepping the Bread
00:10 Toasting the Croutons
00:20 Chopping the Vegetables
00:47 Making the Vinaigrette
01:00 Tossing and Resting the Salad
👍 Why Watch?
If you’ve ever thrown out a stale loaf, this recipe will change the way you think about leftovers. It’s a simple, satisfying, and waste-free dish rooted in the Italian tradition of cucina povera—making extraordinary food from ordinary ingredients.
how to make perfect panzanella Start with four cups of day old rustic bread cut into 1 in cubes Toast the bread at 350° for 10 minutes until dry but not brown Chop four large ripe tomatoes into chunks Peel and slice one medium cucumber into thin rounds Thinly slice one half a small red onion Rip one/2 cup of basil into small pieces [Music] In a large bowl combine the bread tomatoes cucumber onion and basil In a small bowl whisk together 1/4 cup extra virgin olive oil and 2 tbsps red wine vinegar Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper Pour the dressing over the salad and toss well to coat [Music] Let the salad sit at room temperature for 30 minutes before serving Panzanella is best served fresh and never refrigerated Rustic refreshing and never wasteful This is summer on a plate Please like and share this video and subscribe below for more recipes and tips Thanks for watching [Music] [Music] [Music]