Summer Panzanella Salad

Seasonal food tastes better! In-season produce is fresher, sweeter and perfectly ripe.
I just grabbed a big bag of sweet meaty and flavorful tomatoes in a farmers market. Now dreaming about Panzanella!

Panzanella is a traditional Tuscan bread and tomato salad. This is a great example of Italians not wasting anything, salad usually made with toasted stale bread, bursting with the freshness of tomato and basil. Old bread (I would recommend using firm-textured bread) absorbs tomato juices, olive oil and vinegar very well, turning into an absolutely delicious treat. The recipe is super easy. Chop tomatoes roughly (I use acid-free tomatoes + some super juicy tomatoes), chop 1/2 telegraph cucumber (optionally). Cut stale bread into cubes (I used ciabatta). Slice sweet red onion thinly. Mix tomatoes, cucumber, onion and bread in a salad bowl. Season with salt and black pepper. Sprinkle with basil leaves, drizzle with good olive oil and red wine vinegar (I use sherry vinegar). Toss the salad gently. Enjoy!

Quick and Easy Summer Panzanella Salad

Recipe by Leno RegushadzeCourse: SaladsCuisine: ItalianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking timeminutes
Calorieskcal

Panzanella is a traditional Tuscan bread and tomato salad. This is a great example of Italians not wasting anything, salad usually made with toasted stale bread, bursting with the freshness of tomato and basil.

Ingredients

  • 3 beefsteak tomato, roughly chopped

  • 3 juicy tomato, roughly chopped

  • 1/2 telegraph cucumber, chopped

  • a few slices of stale bread (sourdough bread or ciabatta), cut into cubes

  • 1/4 sweet red onion, thinly sliced

  • splash of olive oil

  • splash of sherry vinegar

  • Maldon salt

  • freshly ground black pepper

  • fresh basil leaves

Directions

  • Put all ingredients in a salad bowl and toss it gently. Season with salt and pepper. Serve immediately. Could be served as a light lunch or side dish.
 

Comments are closed.