Panzanella. The Florentine equivalent to the Greek salad is a cool simple salad made of stale bread cubes, sliced onions, chunks of fresh tomatoes, basil, extra virgin olive oil, and vinegar. Various forms of panzanella are found in writings that go all the way back to the 16th century but they surely describe a practice much older, pretty common as a means of using the leftover bread in the Tuscan households. Simplicity at its best. For a delicious recipe check out