Recipes
Panzanella
Delicious Panzanella Recipe with Fresh Vegetables and Bread
Delicious Panzanella Recipe with Fresh Vegetables and Bread
Panzanella is a classic Italian bread salad that originated in the Tuscany region. It's a perfect dish for summer, known for its fresh, vibrant flavors. During summer MaMa Florence includes this classic Italian salad in our Tuscan Traditional Tuscan classes!
150g country-style stale bread
1 cucumber
3 large tomatoes
1 red onion (from Tropea, if available) peeled
8-10 fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons red vinegar
salt, as needed
Dice bread in 1 cm cubes and place it on a tray. Bake for 15 minutes at 180°C and set aside.
• Slice the red onion into thin strips (the thinner the better).
• Peel the cucumber, remove seeds and dice in 1 cm cubes.
• Dice the tomatoes in 1 cm cubes.
•Slice basil.
• In large mixing bowl, set bread on the bottom, add then vegetables on top.
• Dress with basil, extra-virgin olive oil, red vinegar and salt. Apply a little pressure with a spoon.
• Let it rest 5 minutes to allow the juices to soak the bread.
• Blend ingredients well.
• Serve cold with a drizzle of olive oil to garnish.
Soaking the bread with vegetables juice just at the end of the preparation will give a tasteful twist to your panzanella. You can keep the panzanella in your refrigerator for preserving.
4.9 11 reviews
The instructions are written by somebody who has actually stood in a kitchen. The order of operations makes sense and nothing is left to be guessed.
Cooking this was the closest thing to going back.
The visual cues are more useful than the timings, because every kitchen is different. Glad both are given.
We cooked it together as a family, which was the actual point, and it happened to taste good too.
