Chef Ale’s Panzanella Recipe


Panzanella or Tuscan Bread Salad is a delicious Italian dish that is commonly very popular in the Summer. The dish is usually made out of soaked stale bread, onions and tomatoes. Chef Ale, our July Chef of the Month has shared with us her special Panzanella recipe (perfect for July)! Find the recipe below!


  • 4 slices stale Tuscan bread
  • 2 ripe tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • White wine or apple vinegar
  • 8 basil leaves, hand chopped
  • Extra Virgin Olive Oil
  • Salt and pepper to taste


1. Cut the onion into thin slices, soak them in a small bowl with water and a tablespoon of vinegar for at least 1 hour.

2. Peel the cucumber with a potato peeler then cut into thin rounds.

3. Wash, dry and cut the tomato into small pieces.

4. With a serrated knife, remove the crust from the Tuscan bread slices, wet them with a water solution and 2 tablespoons of vinegar without soaking too much. Once softened, squeeze out liquid excess and chop it coarsely into pieces.

5. Place the bread in a large bowl, then add the drained onions, tomatoes, cucumber and basil leaves and mix all the ingredients with the help of a spoon.

6. Season with olive oil, salt and pepper and mix again.

7. Place the Panzanella in the fridge for at least 1 hour.

8. Return the Panzanella to room temperature before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt


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