It’s Panzanella’s time!!! 😀
Panzanella is the symbol of the Tuscan summers.
The original recipe provides only tuscan stale bread, ripe tomatoes – maybe the Florentine ribbed – onion, fresh basil, salt, olive oil and white wine vinegar.
This is the original panzanella!!!
Allowed exemptions to the basic version, with the addition of cucumber, olives or even canned tuna.
The bread must be stale and soaked in cold water, then wrung out well and crumbled by hand.
Forget croutons of well-toasted bread as you see in magazines and blogs foreigners: that, though good, is not a panzanella!
Only genuine Tuscan stale bread! It’s a great way to use up stale bread.
Panzanella is a very simple and fresh bread salad from Tuscany.
Panzanella salad is the perfect lightweight accompaniment to hot summer days.
The final detail for this dish.. Do not forget that panzanella needs a little time to sit before serving – this is where the magic happens! 😉
Let it stand for 1 hour or so before serving to allow the bread time to absorb the tomato juices and to give the flavors more of a chance to mingle.
Follow me and I will tell you how to make good homemade panzanella! 😉
- 400g stale Tuscan bread
- 4 ripe tomatoes
- 2 red onions
- 2 cucumbers
- basil, a few leaves
- extra virgin olive oil
- white wine vinegar
- Slice thinly the red onions and drown it in cold water, to shade its strong taste (I use Tropea onion, a sweet, juicy and light violet onion).
- Break the bread into large pieces, put it in a large bowl and soak it with water, without dipping it into the water.
- Cut the tomatoes and cucumbers into pieces and break with your hands basil.
- When the bread is soft, after 10 - 15 minutes, squeeze it, crumble it with your hands, put into a salad bowl.
- Drain the onion and add to the bowl, along with tomatoes, cucumbers and basil.
- Season with salt and extra virgin olive oil, sprinkle with some white vinegar, and toss thoroughly.
- Cover and refrigerate for at least one hour or until serving time.
It’s ready to be eaten!