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Panzanella

Serves 4 Salad vegetarian, Salads

Panzanella

Panzanella, a staple of Tuscan summers, captures the essence of Mediterranean simplicity and abundance. Traditionally, this salad is enjoyed during the warm months when tomatoes are sun-ripened, and bread is often leftover from a previous meal. It's a dish that finds its place on the everyday tables of Tuscany, where olive oil, lemon, and fresh produce are never far from reach.

The flavors of Panzanella are a refreshing blend of garden-fresh tomatoes and cucumbers, with the rustic texture of stale country bread soaking up the vibrant olive oil and red wine vinegar. The basil adds a fragrant touch, while the red onion gives it a gentle bite. Each bite is a taste of the sea and the garden, celebrated in its simplest form.

Ingredients

  • 300 gstale country bread
  • 4tomatoes
  • 1cucumber
  • 1/2red onion
  • 80 mlextra virgin olive oil
  • 2 tbspred wine vinegar
  • handfulbasil
  • to tastefine sea salt

Method

  1. Begin by preparing the fresh components. Dice the 4 tomatoes into bite-sized pieces, ensuring you capture their juices. Peel the cucumber, slice it lengthwise, and then cut it into half-moon shapes. Thinly slice the 1/2 red onion into delicate slivers. Place these prepared vegetables in a large mixing bowl and set aside in the refrigerator to keep them cool and crisp.
  2. Next, prepare the bread. Take the 300 g of stale country bread and tear it into rustic, bite-sized chunks. If the bread is too hard, lightly sprinkle it with water to soften slightly, but avoid making it soggy. Set the bread aside as you prepare the dressing.
  3. In a small bowl, combine 80 ml of extra virgin olive oil and 2 tbsp of red wine vinegar. Whisk them together until they form a cohesive dressing. Add a pinch of fine sea salt to taste, adjusting as needed to balance the flavors. The dressing should have a bright, tangy aroma.
  4. Remove the bowl of vegetables from the refrigerator. Pour the dressing over the tomatoes, cucumber, and onion, ensuring all pieces are lightly coated. Add the torn bread to the bowl, allowing it to soak up the dressing and juices from the tomatoes.
  5. Gently toss the mixture using your hands or a large spoon, being careful to keep the tomatoes and cucumber intact. The bread should begin to soften slightly, absorbing the dressing and juices, but still retain some texture.
  6. Tear a handful of fresh basil leaves and scatter them over the salad. Give the salad one final gentle toss to distribute the basil evenly throughout.
  7. Serve the Panzanella immediately, allowing the flavors to meld together. The bread should be slightly softened but still chewy, with the fresh vegetables providing a crisp contrast. Enjoy this dish as a refreshing, vibrant addition to your Mediterranean table.