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A Tuscan summer salad, panzanella is a perfect way to make use of stale bread you have lying around and to use up in-season, ripe ingredients like tomatoes. To prepare, firm, rustic bread, traditionally pan sciocco, an unsalted Tuscan bread, is soaked in water, then torn into crumbles and mixed with tomatoes, basil, onion slices, extra virgin olive oil, vinegar, salt, and pepper. However, unlike in Tuscany, in Marche, this salad is prepared similarly to a bruschetta, where slices of tomatoes are laid on top of bread slices and sprinkled with basil, salt, and pepper, and drizzled with extra virgin olive oil and vinegar.
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The recipe for this Tuscan-style panzanella starts with slices of stale home bread, generously soaked and crumbled, paired with not-too-ripe tomatoes, crisp red onions, optional cucumber, and fragrant basil. The bread is then soaked in all the exquisite juices and the olive oil, enhancing its flavor while refrigerating. Just before serving, a dash of salt, pepper, and a drizzle of wine vinegar are added, ensuring a splendid balance of taste. The recipe is courtesy of the Italian Academy of Cuisine.
4.7
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Unlike the Tuscan-style panzanella, the version from Marche is similar to a bruschetta and not a salad. The slices of stale bread are rubbed with tomato halves, which are then arranged atop the bread and seasoned and sprinkled with basil, wine vinegar, olive oil, and salt. The recipe is courtesy of the Italian Academy of Cuisine.
PREP 15min
READY IN 15min
4.6
Rate It
The recipe for this Tuscan-style panzanella starts with slices of stale home bread, generously soaked and crumbled, paired with not-too-ripe tomatoes, crisp red onions, optional cucumber, and fragrant basil. The bread is then soaked in all the exquisite juices and the olive oil, enhancing its flavor while refrigerating. Just before serving, a dash of salt, pepper, and a drizzle of wine vinegar are added, ensuring a splendid balance of taste. The recipe is courtesy of the Italian Academy of Cuisine.
400 g of stale home bread
3 tomates, not overly ripe
2 red onions
1 cucumber (optional)
1 bunch of basil
extra virgin olive oil
wine vinegar
salt and pepper
Slice the bread, then soak it in cold water for a few minutes.
Once well soaked, squeeze out as much water as possible, then crumble the bread.
Put the bread in a bowl, then add the diced tomatoes, the sliced onions, the cucumber, if desired, and the basil leaves.
Pour over with extra virgin olive oil and refrigerate for up to an hour.
When ready to serve, season with salt and pepper and a drizzle of vinegar.
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