Panzanella

Panzanella is a traditional Tuscan dish, greatly appreciated especially in summer because it’s fresh and easy to prepare. Let’s see the ingredients and the preparation.

Ingredients

• 200 g of stale bread
• 400 g of ripe tomatoes
• 1 cucumber
• 1 red onion
• Fresh basil to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Vinegar (red or white wine) to taste

Preparation

1. Cut the stale bread into small pieces and put it in a bowl. Drizzle the bread with some water and a pinch of salt to start softening it. You can also add a little vinegar for an extra touch of flavor.
2. Wash the tomatoes well and cut them into not too small pieces.
3. Peel the cucumber and cut it into thin slices or dices, as you prefer.
4. Thinly slice the red onion and soak it in cold water for a few minutes to soften its strong flavor.
5. Squeeze the bread well with your hands to remove the excess water and put it in a large bowl together with the tomatoes, cucumber, and well-drained onion.
6. Add plenty of hand-torn fresh basil, salt, and pepper to taste.
7. Dress with a generous amount of extra virgin olive oil and if you wish, you can add a little more vinegar.
8. Mix all the ingredients well and let the panzanella rest for at least half an hour before serving, so that the flavors can blend well together.

Curiosity

Panzanella has ancient origins; it was known as early as the 16th century under the name “washed bread” because it was prepared with bread soaked in water and vinegar and then seasoned with vegetables from the garden. Over time, the recipe has evolved and enriched, becoming the fresh and colorful dish we know today.