Panzanella salad is a traditional Italian dish made with stale bread, tomatoes, cucumbers, red onions, basil, and a simple olive oil and vinegar dressing. The beauty of panzanella lies in its use of leftover bread, which is revitalized when combined with the fresh, juicy tomatoes and crisp cucumbers. The flavours are bright and refreshing, perfect for a summer meal. This salad is versatile and open to interpretation, with variations including the addition of capers or even fresh mozzarella. Panzanella is a delicious way to minimize food waste while savouring the essence of Italian cuisine.
I learned to make this simple salad when I was working at DiVino Wine Studio. It is one of the simplest recipes to make and it always tastes amazing. For this purpose, I tear some bread into bite size pieces and let them dry on the counter overnight, until they are hard. This implies a bit of planning ahead, but if you don’t have time for that, simply drizzle bread with olive oil and toast in the oven until crispy, as if you’re making croutons. If you are going this way, don’t sprinkle the croutons with water, simply skip that step and proceed with the recipe as written.
This is an amazing summer salad. I hope you make it and let me know how you like it!
PANZANELLA TOSCANA
Tuscan Bread Salad
2 cups dry crusty bread, cubed (I like to use a good quality sourdough)
1 large ripe and juicy tomato, cut into chunks
1/2 cup thinly sliced red onion
3/4 cup cucumber, cut into chunks
1/2 bell pepper, cut into chunks
10 large basil leaves, torn
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
Salt and pepper to taste
Place bread in large salad bowl. Sprinkle or mist with enough water to moisten bread.
Add tomato and sprinkle with salt. Let sit for 10 minutes.
Add red onion, cucumber and bell pepper, then drizzle with vinegar and olive oil.
Add salt and pepper to taste. Toss to coat. Add fresh herbs and serve immediately.
Serves 4