Panzanella
Panzanella is a classic Italian bread salad that originated in the Tuscany region. It's a perfect dish for summer, known for its fresh, vibrant flavors. During summer MaMa Florence includes this classic Italian salad in our Tuscan Traditional Tuscan classes!
Ingredients:
150g country-style stale bread
1 cucumber
3 large tomatoes
1 red onion (from Tropea, if available) peeled
8-10 fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons red vinegar
salt, as needed
Preparation
Dice bread in 1 cm cubes and place it on a tray. Bake for 15 minutes at 180°C and set aside.
• Slice the red onion into thin strips (the thinner the better).
• Peel the cucumber, remove seeds and dice in 1 cm cubes.
• Dice the tomatoes in 1 cm cubes.
•Slice basil.
• In large mixing bowl, set bread on the bottom, add then vegetables on top.
• Dress with basil, extra-virgin olive oil, red vinegar and salt. Apply a little pressure with a spoon.
• Let it rest 5 minutes to allow the juices to soak the bread.
• Blend ingredients well.
• Serve cold with a drizzle of olive oil to garnish.
Chefs Tip
Soaking the bread with vegetables juice just at the end of the preparation will give a tasteful twist to your panzanella. You can keep the panzanella in your refrigerator for preserving.
