Panzanella: the recipe for the typical Tuscan dish

La panzanella it is a traditional Tuscan salad that has deep roots in rural Italian cuisine. Originally from Tuscany, this salad was created as a way to use stale bread, a common ingredient in peasant cooking to avoid waste.

Panzanella, a perfect summer dish

Panzanella dates back to the medieval period, when bread was a fundamental food in the daily diet. Food historians believe that panzanella was also known by the name of "panmolle" (soft bread) and was prepared with soaked old bread in water and then mixed with fresh vegetables. Its name comes from the combination of “pane” and “zanella,” a term that in the past indicated a type of cold soup.

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Traditionally, panzanella was prepared with Tuscan bread (without salt), tomatoes, cucumbers, onions and basil, seasoned with olive oil and vinegar. Over time, regional variations have enriched the original recipe with ingredients such as peppers, black olives, and capers. Every family and every area of ​​Tuscany has its own version, which can also include ingredients such as tuna or beans.

In the past, panzanella was served mostly during the summer months, when fresh vegetables were plentiful and stale bread was a common household item. Its simple preparation and its fresh flavor making it ideal for picnics and summer dinners.

Recipe

Ingredients:

• 300 g of stale Tuscan bread, cut into cubes
• 3 ripe tomatoes, cut into cubes
• 1 cucumber, peeled and cut into cubes
• 1 red pepper, cut into cubes
• 1 red onion, thinly sliced
• 100 g of pitted black olives, cut into rounds
• 1 bunch fresh basil, chopped
• 3 tablespoons red wine vinegar
• 4 tablespoons extra virgin olive oil
• Salt and black pepper to taste

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1. Prepare the bread: Place the bread cubes in a bowl and cover them with cold water. Leave to soak for about 10 minutes, then drain and squeeze them well to remove excess water.
2. Prepare the vegetables: In a large bowl, mix the tomatoes, cucumber, bell pepper, onion and black olives.
3. Add the bread and season: Add the soaked and squeezed bread to the bowl with the vegetables. Season with red wine vinegar, olive oil, salt and pepper. Mix well to combine all the ingredients.
4. Add the basil: Add the chopped fresh basil and mix gently.
5. Rest: Let the panzanella rest for at least 30 minutes in the refrigerator, so that the flavors blend.
6. To serve: Serve the panzanella cold or at room temperature as a side dish or summer main course.
   Cover image by By Heather Katsoulis – Flickr: Italian Panzanella, CC BY-SA 2.0