Crispy Panzanella

Panzanella is a typically Tuscan summer dish, known for being a rustic salad made with stale bread, tomatoes, onions, and basil, seasoned with olive oil, vinegar, and salt. The “crispy” version is not a classic variant, but I can suggest a recipe that approaches the concept of panzanella with a crispier texture by adding elements like croutons or ingredients that maintain crispness in the dressing.

Ingredients

• 200 g of stale homemade or country bread
• 400 g of ripe tomatoes
• 1 small red onion
• 1 cucumber
• A few leaves of fresh basil
• Extra virgin olive oil
• Red wine vinegar
• Salt and pepper
• (Optional) capers or olives to add a touch of flavor

Preparation

1. Cut the stale bread into cubes and toast them in the oven or in a pan until they become crispy.
2. Wash the tomatoes, remove the seeds and cut them into pieces.
3. Peel the red onion and slice it thinly.
4. Slice the cucumber into rounds or half-moons, depending on your preference.
5. In a large bowl, combine the toasted bread with the tomatoes, onion, and cucumber.
6. Tear some basil leaves by hand and add them to the salad.
7. Dress everything with oil, vinegar, salt, and pepper to your taste and mix well.
8. Let the salad sit for about 10 minutes so that the flavors can blend and the bread can absorb the tomato juices.
9. Before serving, you can optionally add capers or olives to taste.

If you want to add a personal touch, you can include other crunchy ingredients like toasted pumpkin seeds or nuts for an even richer and more interesting texture. Remember that panzanella is a very versatile dish and lends itself to many interpretations.

Curiosity

The original panzanella was born as a poor man’s dish, created to not waste stale bread and to use fresh, seasonal vegetables. Its goodness and freshness have made it popular well beyond the boundaries of Tuscany!