Tuscan Bread Salad

Young girl cooking low protein meal meal

Tuscan Bread Salad

This is extremely popular all over Italy but mainly in Tuscany, where it is called Panzanella. It uses delicious summer vegetables and leftover bread. It’s fresh and full of flavor! It’s important that the salad isn’t mixed too far in advance or the bread will go soggy. 

Featured in our Italian Inspired Cookbook.

Category Salad, Side Dish
Cuisine Italian
Makes4 servings


  • ¾ cup stale low protein bread , cubed
  • 1 cup (150 g) cherry tomatoes, diced
  • 1 garlic clove, minced
  • 1 celery stalk (40 g), sliced thinly on the diagonal
  • ½ red pepper (60 g), diced
  • ½ cucumber (150 g), diced
  • 1 tsp capers, chopped
  • 1 Tbsp basil, chopped

Vinaigrette dressing

  • 2 Tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • ½ shallot, minced
  • ¼ cup olive oil, extra virgin
  • 1 tsp sugar
  • Salt and pepper, to taste


  • Combine all the salad ingredients in a large bowl.
  • In a separate mixing bowl, combine all the ingredients for the vinaigrette dressing.
  • Toss vegetables with vinaigrette dressing. Serve and enjoy immediately.

Nutrition Per Serving

Serving size: ¼ of recipe
Calories: 238
Protein: 1 g
Phenylalanine: 35 mg
Leucine: 43 mg
Tyrosine: 17 mg

Nutrition Per Recipe

Makes: 4 servings
Calories: 952
Protein: 4 g
Phenylalanine: 141 mg
Leucine: 170 mg
Tyrosine: 69 mg
Tried this recipe?Let us know how it was!

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