Panzanella - Italian Bread Salad

In the heart of Tuscany, Italy, amidst rolling hills and vineyards, lies a dish that has been a staple of Tuscan tables for centuries, Panzanella. The dish won great popularity around the globe for its simplicity, vibrant flavors, and clever use of stale bread.

The kitchens of Tuscany

Panzanella traces its roots back to the rural kitchens of Tuscany, where frugality and resourcefulness were cherished virtues. Born out of necessity to utilize leftover bread, Panzanella evolved into a culinary dish that highlights the region's abundance of fresh produce. Originally a peasant dish, became a beloved item on menus worldwide.

Classic Panzanella ingredients

At its core, Panzanella is a simple salad composed of just a handful of ingredients, each playing a crucial role in creating a vibrant mix of flavors and textures:

•   Bread: Stale Tuscan bread, preferably unsalted and crusty, serves as the foundation of Panzanella. It is soaked in water or sometimes vinegar to soften, then squeezed dry and torn into bite-sized pieces.


•  Tomatoes: Ripe, juicy tomatoes are the star of the show, providing sweetness, acidity, and a burst of color. Traditional varieties like San Marzano or heirloom tomatoes are used for theit strong flavor.


•  Vegetables: Beyond tomatoes, the Panzanella can include a bunch of other of fresh vegetables, such as cucumbers, bell peppers, red onions, and radishes. These add crunch, freshness, and a rainbow of hues to the salad.


•  Herbs: Fragrant herbs like basil, parsley, and oregano lend a lively aroma and herbaceous undertones to the dish, enhancing its overall complexity.


•  Dressing: A simple dressing of extra virgin olive oil, vinegar (typically red wine vinegar), salt, and pepper ties the ingredients together, infusing the salad with a tangy brightness.


An abundance of Flavors

What sets Panzanella apart is the combination of all the ingredients – the chewy bread, ripe tomatoes, crisp vegetables, and zesty dressing combined together create a pleasant mix of flavors and textures. With each bite, you experience a contrast of textures, from the crunch of the vegetables to the softness of the bread, all soaked up with the tangy dressing.

Chefs and home cooks alike often put their own spin on the dish, adding seasonal ingredients and creative twists. Additions like capers, olives, anchovies, mozzarella, or even grilled seafood, add depth and complexity to the salad while staying true to its rustic roots. In this recipe, we added mozzarella to the Panzanella adding a creamy richness to the dish balancing the acidity of the tomatoes.

Whether enjoyed as a light lunch on a sunny terrace or served as a refreshing side dish at a summer soirée, Panzanella captures the essence of Italian cuisine – simple, fresh, and bursting with flavor.

Panzanella- Italian Bread Salad

Traditional Tuscan Salad

Prep time: 15 mins
Cook time: 10 mins

Resting time: 15 mins
Total time: 30 mins

Servings: 4
Cuisine: Italian

Ingredients:

• 5 cups old bread cut in cubes (like ciabatta, baguette or sourdough)
  
• 2 tbsp olive oil
  
• sea salt & pepper
  
• 1/2 onion slices thinly
  
• 450 grams of cherry tomatoes
  
• 1 cucumber
  
• 1 burrata cheese or mozarella
  
• 1-2 cups of fresh basil leaves
  

Dressing:

• 1/4 cup extra virgin olive oil
  
• 2 tbsp red wine vinegar
  
• 2 tsp honey
  
• 1 tsp Dijon mustard
  
• 1 garlic clove
  
• salt and pepper

Instructions:

1. Preheat the oven for 220°C (425F). Line a baking sheet with parchment paper. Add the bread to the baking sheet and sprinke with the olive oil and salt and pepper. Spread evenly. Bake in the oven for 10-15 minutes.
   
   
2. Meanwhile prepare the dressing by mixing all the ingredients. Use salt and pepper by taste. Add the thinly sliced red or white onion and let it sit for a bit
   
   
3. Cut the cherry tomatoes in half. Cut the cucumber in half through length and cut both parts in slices. Add as much as you want, also depending on the size of the cucumber. Mix it together with the onion and basil leaves.
   
   
4. Add the bread to the salad and mix well. Let it sit for a bit to infuse all the flavors, but not too long to keep the texture (15-30 minutes). Before serving add the burrata or mozzarella cut in pieces. It can be served as lunch but also as a side dish. It taste well with chicken, fish or steak.