Italian Panzanella
Ingredients
- 9 ozstale country-style white bread
- ½red onion
- 1 largecucumber
- 1 lbvine ripe tomatoes
- ¼ colive oil
- ¼ cred wine vinegar
- 15basil leaves
- salt
Directions
- 1
If you like, remove the crusts from the bread (I prefer to leave them on) and the cut bread into ½ inch slices. Put them in a sieve and pass them quickly under running water. Let the bread sit in the sieve while you prepare the other ingredients.
- 2
Thinly slice the red onion, place in a small bowl with 2 tablespoons of the red wine vinegar and cover with water. Set aside.
- 3
Roughly chop tomatoes into large chunks about ½-¾ inch, and place in a large bowl. Add 1 teaspoon salt and the olive oil and mix. Peel the cucumber, cut it in half crosswise and slice into thin pieces. Add to the tomatoes.
- 4
Drain the onions and add to the tomatoes and cucumbers. Add the olive oil and the remaining 2 tablespoons of vinegar and test for salt.
- 5
At this point the bread should have come back to life and feel moist and springy. Squeeze out any excel liquid (if any) and tear into pieces about the same size as your tomato chunks. Add to the vegetables. Toss well, adding an extra drizzle of olive oil if it seems dry.
- 6
Just before serving, either chiffonade the basil (cut into thin strips) or tear it directly into the salad.
Italian Panzanella
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About this Recipe
Craving a taste of the Italian countryside without leaving your kitchen? This authentic Italian Panzanella recipe, straight from Tuscany, brings the vibrant flavors of a summer salad right to your table in just 20 minutes.
What makes this Panzanella truly special is its celebration of simple, fresh ingredients. By combining stale country-style bread with ripe tomatoes, crisp cucumber, and aromatic basil, you create a rustic dish that's both satisfying and surprisingly sophisticated. The quality of the olive oil and red wine vinegar truly shines, transforming humble components into a harmonious, irresistible experience.
Expect a delightful interplay of textures and bright, sunny flavors. The stale bread soaks up the juices from the vine ripe tomatoes, along with the tangy red wine vinegar and rich olive oil, becoming wonderfully tender yet still offering a pleasant chew. Each bite bursts with the freshness of summer vegetables, complemented by the sharp bite of red onion and the fragrant basil. It's a light, refreshing, and incredibly easy dish that captures the essence of Tuscan simplicity.
This recipe is incredibly versatile. While vine ripe tomatoes are ideal, feel free to use your favorite seasonal varieties. If you don't have red onion, a milder sweet onion can work in a pinch. For a heartier meal, you could even add some canned cannellini beans or capers for an extra layer of flavor and substance.
Serve this Panzanella as a refreshing appetizer on a warm day, or alongside grilled chicken or fish for a complete, easy summer meal. Its vibrant colors make it a beautiful centerpiece for any casual gathering.