Tuscan Panzanella salad is a traditional Italian dish perfect for the summer months. This vibrant and refreshing salad uses chunks of stale bread mixed with ripe tomatoes, cucumbers, red onions, and basil, all dressed with olive oil and vinegar. Originating in Tuscany, Panzanella showcases the region's commitment to using local ingredients and minimising waste. The salad's simple yet robust flavours make it a favourite in Tuscan cuisine, ideal for enjoying as a light lunch or a side dish with a glass of local wine.
Serves: 2 people
Cooking time: 30 minutes
Ingredients:
4–5 ripe tomatoes
15 basil leaves
Salt to taste
Ground black pepper to taste
400g Tuscan bread in slices
1 small cucumber
½ glass red wine vinegar
1 large red onion
Extra virgin olive oil
Method:
1. Soak the Tuscan bread in a bowl, preferably use stale bread.
2. Finely chop the onion and marinade in half a glass of red wine vinegar.
3. Wash the cucumber and slice, or cut in half if using a large cucumber.
4. Cut the tomatoes into medium-sized pieces, remove the liquid.
5. Squeeze the bread, removing as much of the water as possible, then mix with the pieces of tomato, cucumber, onion (after draining the vinegar), salt and pepper to taste and then add some oil.
6. Chop about ten basil leaves and add to the bowl with the panzanella, mixing well with your hands. Keep a few basil leaves and use as decoration.
