Panzanella
Panzanella is a hearty bread salad from Tuscany that utilizes dry Tuscan bread, tomatoes, fresh basil and extra virgin olive oil. Tuscan bread is also called “pane sciocco”, an unsalted bread that is often added in Tuscan recipes to complement the dish. Panzanella is a dish that stand on its own, a refreshing dish to serve on a hot summer day.
Ingredients:
3 oz. dry Tuscan bread
4 large ripe tomatoes
1 small red onion
8-10 fresh basil leaves
6 Tbsp. extra virgin olive oil
1 tsp. red wine vinegar (optional)
fresh ground black pepper
salt to taste
Instructions:
1. Break up the bread a bit in soak it in a bowl of cold water for 5 minutes.
2. Drain the water and squeeze out the bread well with your hands.
3. Break the bread up into little pieces and put it in a large bowl.
4. Cut the tomatoes into wedges and add them along with the onion thinly sliced.
5. Chop up the basil and add it too along with the oil, vinegar, a dusting of fresh round black pepper and salt to taste.
6. Mix well and serve.
Notes:
I put the vinegar as an optional since I prefer it without, however the Tuscan recipe calls for it.
Thank you so much Patty for addressing my question about my gramma’s recipe………..I so appreciate your taking the time to get back to me so soon.
Your website is a delight and brings back my childhood memories of my gramma and the foods she prepared for me. I will certainly continue to follow along with you.
Dolores Calzaretta