Experience the refreshing and hearty flavors of Traditional Panzanella Salad. This classic Italian salad combines stale bread, ripe tomatoes, and fresh vegetables with a tangy vinaigrette, creating a delightful and nutritious dish. Follow this recipe to bring the authentic taste of Tuscany into your kitchen.
Inspiring Quote
“To eat is a necessity, but to eat intelligently is an art.” – François de La Rochefoucauld
Recipe Description
Panzanella, also known as Italian bread salad, is a staple of Tuscan cuisine that dates back to the 16th century. Originally created as a way to use up stale bread, Panzanella has become a beloved dish for its simple yet vibrant flavors. This salad typically features chunks of soaked stale bread, ripe tomatoes, cucumbers, red onions, and basil, all tossed in a light vinaigrette. The beauty of Panzanella lies in its ability to showcase the quality of fresh, seasonal ingredients, making it a perfect summer dish. Traditionally, it was a humble meal enjoyed by farmers, but today, it is cherished for its rustic charm and delicious taste.
Ingredients
- 4 cups stale bread, cut into cubes
- 3 large ripe tomatoes, chopped
- 1 cucumber, peeled and sliced
- 1 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 clove garlic, minced (optional)
Procedure
- Prepare the Bread: Place the cubed stale bread in a large bowl. If the bread is very hard, you can lightly moisten it with a little water and let it sit for a few minutes until it softens slightly. Drain any excess water.
- Prepare the Vegetables: Chop the tomatoes, slice the cucumber, and thinly slice the red onion. Add them to the bowl with the bread.
- Add the Basil: Tear the fresh basil leaves and add them to the bowl.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic (if using), salt, and pepper.
- Toss the Salad: Pour the vinaigrette over the bread and vegetables. Toss everything together until the bread is well-coated and the vegetables are evenly distributed.
- Let it Sit: Allow the salad to sit for at least 30 minutes before serving. This allows the flavors to meld and the bread to absorb the dressing.
- Serve: Give the salad a final toss, adjust seasoning if necessary, and serve at room temperature.
Conclusion
Enjoy your homemade Traditional Panzanella Salad, a refreshing and hearty dish that embodies the essence of Tuscan cuisine. Perfect for a light lunch or as a side dish, this salad is sure to become a favorite for its simplicity and vibrant flavors.
Additional Notes
- Panzanella is best enjoyed the day it is made, but you can store leftovers in the refrigerator for up to a day.
- Feel free to add other seasonal vegetables like bell peppers or radishes for extra crunch.
Beverage Pairings
Panzanella pairs well with:
- Wine: A crisp white wine such as Pinot Grigio or a light red wine like Chianti complements the fresh flavors of the salad.
- Beer: A light lager or a wheat beer works well with this dish.
- Non-alcoholic: Sparkling water with a twist of lemon or a chilled herbal tea are great options.
