Panzanella
A Tuscan salad of stale bread soaked in tomato juices, mixed with cucumber, onion, basil and olive oil. It turns leftover bread into a bright, refreshing summer dish.
Italian Panzanella: Heather Katsoulis, CC BY-SA 2.0 (Wikimedia Commons)
Where it comes from
Panzanella comes from Tuscany, a region known for its saltless bread and its thrifty cooking. Cooks there have long made use of day-old loaves in cold summer salads.
Explore the cuisine of Italy.
Recipe
Make Panzanella at home
Ingredients
- 8 oz (225 g) day-old rustic bread, torn into chunks
- 1 1/2 lb (680 g) ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1/2 red onion, thinly sliced
- Handful of fresh basil
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp red vinegar
- Salt and pepper
How it's made
- Toast the bread cubes in a 400 F (200 C) oven for 8 minutes if very fresh, until dry but not hard.
- Toss tomatoes with salt in a large bowl and let them release juices for 15 minutes.
- Add cucumber, onion and basil.
- Whisk oil and vinegar together and pour over.
- Add the bread and toss gently.
- Rest 20 minutes so the bread absorbs the juices, then serve.
Variations
- With roasted peppers.
- With mozzarella or tuna.
- With anchovies and capers.
Cook’s tip: Use sturdy, open-textured bread; soft sandwich bread turns to mush.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Italian Panzanella: Heather Katsoulis, CC BY-SA 2.0 (Wikimedia Commons)