Salads

Panzanella

★ ★ ★ ★ ★ (0)

15 min

Prep

0 min

Cook

Ingredients

300 g (10 oz) stale rustic bread, torn into chunks
500 g (1 lb) ripe tomatoes, chopped, juices reserved
1 cucumber, diced
1/2 red onion, thinly sliced
15 fresh basil leaves, torn
5 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp salt, plus more to taste
Freshly ground black pepper, to taste

Method

Soak the torn bread in cold water for 2-3 minutes until softened, then squeeze out excess water gently.
In a large bowl, combine the bread with tomatoes and their juices, cucumber and red onion.
Drizzle with olive oil and vinegar, season with salt and pepper, and toss well.
Let sit at room temperature for at least 30 minutes so the bread absorbs the flavours.
Toss again, adjust seasoning, scatter over basil, and serve.

Introduction: Another Tuscan cucina povera classic, panzanella turns stale bread into a refreshing summer salad, softened with ripe tomatoes and a tangy vinegar dressing.

Cultural Background: Another Tuscan cucina povera classic, panzanella turns stale bread into a refreshing summer salad, softened with ripe tomatoes and a tangy vinegar dressing. It's been documented since at least the 16th century as a way to use up bread that had gone hard.

Tips: Don't over-soak the bread — it should be moist but not mushy. Letting the salad rest is essential; it tastes even better after an hour.

Variations: Add capers or olives for extra brininess. Naturally vegan as written.

Storage: Best eaten the day it's made; refrigerate leftovers up to 1 day, though texture softens further.

Reheating: Not applicable; served cold/room temperature.

Nutrition: Per serving: approx. 290 kcal, 6 g protein, 16 g fat, 32 g carbohydrate, 6 g sugar.

FAQs:

Q: What bread should I use?

A: A dense, crusty, unsalted Tuscan-style loaf a day or two old works best.

Q: Can I use fresh bread?

A: Fresh bread turns too mushy; stale or lightly toasted bread holds its texture better.