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Panzanella, the classic Tuscan bread salad, is a dish that perfectly embodies the Italian philosophy of making the most of simple, quality ingredients. Traditionally made with day-old bread, ripe tomatoes, and fresh vegetables, Panzanella is a refreshing, rustic salad that celebrates the flavours of summer. Its beauty lies in its simplicity and ability to transform basic ingredients into a vibrant, satisfying meal that’s as rich in texture as it is in flavour.
What Is Panzanella?
Panzanella is a salad made from cubes of stale bread that have been rehydrated and combined with ripe tomatoes, onions, cucumbers, and fragrant basil. Tossed with olive oil and vinegar, this bread salad is a refreshing and flavourful way to make use of leftovers. The bread soaks up the juices of the tomatoes and the tang of the vinegar, while retaining just enough texture to provide substance to the salad.
In its most traditional form, Panzanella avoids unnecessary embellishments—no fancy ingredients or complicated techniques. It is a dish born out of resourcefulness, relying on the fresh produce available at the height of summer. The resulting salad is a wonderful balance of textures and flavours, from the juicy tomatoes to the slightly chewy bread and the sharpness of raw onions. It’s a dish that can stand alone as a light meal or serve as a side dish for grilled meats and fish.
Ingredients and Taste
The key ingredients of Panzanella are simple but must be of the highest quality for the dish to shine. Stale, crusty bread is the foundation, ideally a rustic Tuscan loaf that is firm and hearty. The bread is softened slightly by soaking it in water and then squeezed out to remove excess moisture, leaving it spongy yet substantial enough to absorb the dressing.
Ripe tomatoes are another essential element, providing both sweetness and juiciness. The salad is often mixed with thinly sliced red onions, which add a bit of sharpness, and cucumbers, which lend a crisp texture. Fresh basil is essential, adding an aromatic note that brightens the whole dish. The dressing is a simple but delicious blend of extra virgin olive oil, red wine vinegar, salt, and pepper. When combined, these ingredients create a dish that is light yet deeply flavourful, with each bite delivering a mix of tangy, sweet, and herbaceous flavours.
A Taste of History
Panzanella has its roots in Tuscany, where it was traditionally a way to use up leftover bread. In the days before refrigeration, Tuscan peasants had to find creative ways to extend the life of their bread, and Panzanella became a perfect solution. Originally, the salad was made primarily of bread and onions, as tomatoes were not widely used in Italian cuisine until the 16th century. Over time, as tomatoes became a staple, they were added to the mix, turning Panzanella into the vibrant, colourful dish we know today.
The name “Panzanella” is believed to come from the combination of two Italian words: “pane,” meaning bread, and “zanella,” an old word for bowl. It’s a dish that reflects Italy’s deep respect for resourcefulness and seasonality. By transforming humble ingredients into a delicious and wholesome meal, Panzanella serves as a reminder that simplicity is often the key to great cooking.
Today, Panzanella is a symbol of Tuscany’s culinary traditions, enjoyed by locals and travellers alike, particularly in the warmer months when tomatoes are at their peak.
Italian Panzanella (Tuscan Bread Salad) Recipe
Serves: 4 People
Ingredients:
- 300g day-old rustic bread (preferably unsalted Tuscan bread)
- 4 ripe tomatoes, diced
- 1 cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 handful fresh basil leaves, torn
- 3 tbsp red wine vinegar
- 5 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: capers or olives (for extra flavour)
Directions
To begin, preheat your oven to 150°C (300°F). Cut the day-old bread into bite-sized cubes, about 1-inch in size. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, until they are lightly toasted but not completely crunchy. This step helps the bread maintain some texture when mixed with the tomatoes and dressing.
While the bread is toasting, prepare the vegetables. Dice the ripe tomatoes into medium-sized chunks, peel and slice the cucumber, and thinly slice the red onion. If the onion has a sharp bite, you can soak the slices in cold water for about 10 minutes to mellow the flavour, then drain and pat them dry.
Once the bread cubes are toasted, transfer them to a large bowl. Sprinkle them with a little water (about 2-3 tablespoons) to soften them slightly, but be careful not to oversaturate. The goal is for the bread to remain chewy and firm enough to absorb the dressing without becoming soggy.
Add the chopped tomatoes, cucumber slices, and onion to the bowl with the bread. Gently toss the ingredients to combine, ensuring that the bread begins to absorb the flavours of the tomatoes and vegetables. If you’re adding olives or capers, now is the time to mix them in for an extra layer of briny flavour.
In a small bowl, whisk together the red wine vinegar and extra virgin olive oil. Season the dressing with a pinch of salt and freshly ground black pepper. The vinegar should have enough tang to contrast with the richness of the olive oil, creating a balanced dressing for the salad.
Pour the dressing evenly over the bread and vegetable mixture. Toss everything gently to ensure the bread absorbs the dressing and the vegetables are evenly coated. Taste the salad and adjust the seasoning with more salt or pepper if needed.
Tear the fresh basil leaves by hand and scatter them over the salad. Toss once more to incorporate the basil’s fresh, fragrant aroma throughout the dish. Basil adds a vibrant, herbaceous note that balances the richness of the olive oil and the acidity of the vinegar.
Let the Panzanella rest for about 20-30 minutes at room temperature before serving. This allows the flavours to meld together, and the bread will soak up all the juices from the tomatoes and dressing, creating a richly flavorful salad. Serve the Panzanella in a large bowl or platter, garnished with additional fresh basil leaves if desired.
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