Panzanella
Panzanella
Traditional Tuscan recipe
The Tuscan summer salad of day-old bread soaked with ripe tomatoes, basil, red onion and oil: the scent of summer.
There panzanella It is a Tuscan summer peasant salad, born as a recovery dish of the day-old breadThe word could derive from 'pane' and 'zanella' (a small container), or from 'zanzarella', which refers to a bread and onion soup. Traditionally, the bread is soaked in water and vinegar, then squeezed and mixed with tomatoes, onion, basil, and oil. Sweet red onion (often from Tropea) adds a fresh note. It's the quintessential Tuscan summer dish: it's prepared and eaten in the shade of an olive tree, with day-old bread from yesterday and the tomatoes from today's garden.
Instructions
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Soak the bread
15 minSoak the bread in cold water with a little red wine vinegar for 10–15 minutes. When the soft bread crumb It's soft but still elastic. Squeeze it gently to remove excess water and break it into irregular pieces with your hands. The bread should be spongy and firm, never doughy.
Macerate tomatoes and onion
12 minCut the tomatoes into pieces, salt and let them sit for 8–12 minutes, until their juices appear at the bottom. Finely slice the onion; if the flavor is too pungent, soak it in cold water or blanch it for 30 seconds. The tomatoes should be shiny and fragrant.
Assemble and rest
15 minCombine bread, tomatoes, and onion. Add the basil, torn by hand, and drizzle with oil. in a thin stream and a little vinegar, then mix gently with a fork or your hands. Season with salt to taste and let it rest at room temperature for 10–15 minutes: the bread must absorb the juice while remaining structured.
Chef's Tips
Stale Tuscan bread is essential: fresh or savory bread makes a difference. The tomatoes must be ripe and flavorful: they are the heart of the dish. panzanella Serve fresh but not cold: remove from the fridge 15 minutes before.
Ingredients
- (10.58 oz) 300 g stale Tuscan bread without salt
- 4 ripe tomatoes
- 1 sweet red onion
- Plenty of fresh basil
- Extra virgin olive oil
- Red wine vinegar
- Salt
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