Panzanella (Italian: [pantsaˈnɛlla]) or panmolle (Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer.

It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

[4] The name is believed to be a portmanteau of "pane", Italian for 'bread', and "zanella", a deep plate in which it is served.

[6] Modern panzanella is generally made of stale bread soaked in water and squeezed dry, red onions, tomatoes, olive oil, vinegar, salt, and pepper.

[citation needed] Other ingredients—lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic—are sometimes used, but Florentine traditionalists disapprove of them.