Panzanella is a typical tuscan salad with the main ingredient being bread. It’s not uncommon to see this dish during the spring and summer, being  both fresh and filling at same time. Our Apicius students have taken the basic recipe and put their own spin on it, making a complete meal for this spring season. 

Serves 4


  • 240g Tuscan bread (Preferably stale)
  • 2  Red onions
  • 1 Fennel
  • 2 Celery sticks
  • 20g Cherry Tomatoes
  • 20g Black olives
  • 30g Parsley
  • 10g lemon juice
  • 30g Lemon zest
  • 50g Olive Oil
  • 100g White wine vinegar
  • 150-200g Water (adjust if needed)
  •  Pepper To Taste
  •  Salt To Taste


Start by removing the bread’s crust, and cut it into small chunks and set aside. Meanwhile dice parsley, celery and red onion, cut the black olives into thick slices, and slice the fennel. Mix white wine vinegar and water then put the diced red onion inside to marinate for 30-60 minutes.

Drain out the marinated water and add more water to decrease the flavor, then quickly soak the bread inside, don’t let it get too soft, it should be damp but not falling apart. Once soft enough squeeze out the water. Put all the vegetables and bread into a bowl, mix with a dressing made of  lemon juice, Olive Oil, salt, pepper, and serve on a plate with some chopped parsley on top. Be sure to enjoy it on a warm summer day!