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This Tuscan tomato and bread salad is the kind of meal that feels like a reward for slowing down. It’s unfussy, vibrant, and as Italian as it gets, made with minimal ingredients and maximum flavor. And with a few of our DaTerra Cucina tools on hand, like our Olive Wood Spoons and our Cookie Sheet, it becomes a full sensory experience from prep to plate.
What makes Panzanella truly special is how it turns something as humble as stale bread into a beautiful, fresh dish. It’s a tribute to the Italian philosophy of wasting nothing and flavoring everything. Traditionally made with day-old bread, we've added a modern touch: lightly toasting the bread in a pan to give it just enough crunch to soak up those tomato juices without falling apart.
4–5 vine-ripe tomatoes (slicing varieties are our go-to, but any ripe tomatoes work)
½ cup shredded or torn fresh basil
1 shallot, finely diced
2 cloves garlic (or as we say—measure with your heart)
4–5 tablespoons olive oil, or a generous drizzle that feels right
2 tablespoons balsamic vinegar
2 cups stale or toasted bread, cut into chunks (Italian Como, Pugliese, or baguette all work)
Salt & pepper to taste
Dice the tomatoes and bread into similar-sized pieces. If your bread isn’t stale, give it a light toast in our DaTerra Cucina Cookie Sheet with a touch of olive oil until golden.
Combine the diced tomatoes and bread in a large ceramic or wooden salad bowl.
Add in shallots and garlic, then toss in the basil.
Drizzle generously with olive oil and balsamic vinegar.
Season with salt and pepper to taste.
Mix gently using DaTerra Cucina’s Olive Wood Spoons to coat everything without breaking the tomatoes.
Cover and chill for at least 4–6 hours (or overnight). The flavors deepen as the bread soaks up the tomato juice and vinaigrette.
Pro Tip: Make it ahead. This salad is even better the next day when everything has had time to mingle.
Tomato Panzanella is one of those dishes that doesn’t ask for much, just fresh ingredients and a willingness to let them shine. When you use peak-season heirlooms, fragrant basil, and quality olive oil, the results are anything but ordinary.
Pair it with grilled fish, bring it to a picnic, or serve it on its own with a glass of chilled white wine. However you enjoy it, it’s a recipe made for slow days and warm nights.
When it comes to tossing delicate heirloom tomatoes or gently coating toasted bread, the right utensils make all the difference. Our hand-carved olive wood spoons bring a touch of rustic elegance to the kitchen and are perfect for dishes like this. And our ceramic nonstick pans let you toast bread with ease, no sticking, no stress.
Because good tools don’t just help you cook, they help you connect to the joy of cooking.