|Place of origin||Italy|
|Region or state||Tuscany|
|Main ingredients||Bread, tomatoes|
Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, purslane, and cucumbers. This is often interpreted as a description of panzanella.
The name is believed to be a portmanteau of "pane", Italian for bread, and "zanella", a deep plate in which it is served.
Panzanella was based on onions, not tomatoes, until the 20th century.
Other ingredients—lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic—are sometimes used, but Florentine traditionalists disapprove of them.
- "In lode delle cipolle", Capitoli faceti editi ed inediti di Mess. Agnolo Allori detto il Bronzino..., Venice, 1822 text
- Zeldes, Leah A. (2009-09-02). "Eat this! Panzanella: Ripe tomatoes turn stale bread into manna". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-08-03.
- Marco Bazzichi, "Panzanella, tra tradizione e le varianti «immigrate»", Corriere Fiorentino 18 agosto 2010 text
- Dolce Jasmine (2017-11-14), Panzanella salad: What you should know, retrieved 2017-11-14
- The earliest mention of tomatoes in panzanella found in Google Books is in 1928, in Le vie d'Italia (Rivista mensile del Touring Club Italiano 75)