Quick panzanella: Tuscan summer salad

Ingredients (2 servings)

• 200 g stale bread
• 2 ripe tomatoes
• 1/2 red onion
• 1 cucumber
• Fresh basil
• Oil, vinegar, salt

Quick method

1. Wet the bread with a little water and squeeze it lightly.
2. Slice tomatoes, onion, and cucumber.
3. Combine in a bowl with basil.
4. Season with oil, vinegar, and salt.

Fast variations

• Add tuna or legumes for extra protein.
• Use peppers or arugula for a different taste.
• Swap vinegar for lemon for a gentler acidity.

Tips for success

• Do not soak the bread too much.
• Let it rest 10 minutes before serving.
• Use very ripe tomatoes for flavor.

My moment for this recipe

I make it on hot days when I want a light, no-cook meal.

Make-ahead and storage

Let it rest 10-15 minutes before serving. It keeps in the fridge for 1 day; add fresh basil and a drizzle of oil at the end.

My tip

I rub the bowl with a cut garlic clove before mixing. It adds aroma without overpowering.

Quick FAQ

Can I use fresh bread? Yes, toast it lightly so it holds texture.

Is it better cold or at room temperature? Room temperature has the best flavor.

The detail that makes it work

With Quick panzanella, a small finish at the end is what makes it work every time. With 15 minutes with Easy effort, it is a recipe I can repeat easily. To keep the budget (€), I keep to pantry staples and simple portions.