Panzanella

Panzanella is a Tuscan bread salad traditionally made with stale bread, tomatoes, onions, basil, and olive oil. The bread is soaked in water or broth and then squeezed dry before being mixed with the other ingredients. Panzanella can be served as a side dish or main course, and it is often made with whatever vegetables are in season.

Easy way to use up stale bread

Tomatoes are the most common ingredient, but cucumbers, peppers, and beans can also be used. The salad can be spiced up with olives, capers, or anchovies, and it is usually garnished with Parmesan cheese. Panzanella is a refreshing and easy way to use up stale bread, and it is a delicious way to enjoy the summer harvest.

Ingredients needed to make Panzanella

Panzanella is a traditional Italian bread salad that is typically made with stale bread, tomatoes, onions, and herbs. To make a classic Panzanella salad, you will need:

• -1 loaf of stale bread (preferably Italian or sourdough), cut into cubes
• -3 6 cherry tomatoes
• -½ red onion, diced
• -½ cup olive oil
• - ¼ cup red wine vinegar
  - ¼ cup pitted, halved kalamata olives
• -1 garlic clove, minced
• -salt and pepper to taste
• -¼ cup chopped fresh basil leaves

Directions to make Panzella

Panzanella is a Tuscan bread and tomato salad that is traditionally made with stale bread, tomatoes, onions, olive oil, and vinegar. While the ingredients are simple, Panzanella is a delicious and refreshing salad that is perfect for summer. 

To make Panzanella, 

- start by tearing the bread into bite-sized pieces and soaking it in water for 10 minutes. 

- Then, drain the bread and squeeze out any excess moisture. 

- Next, add the bread to a large bowl along with the tomatoes, onions, olive oil, basil, and vinegar. - 

- Season the salad with salt and pepper to taste, and 

- then let it sit for 30 minutes to allow the flavors to meld. 

 Panzanella is best served at room temperature or cold, making it the perfect dish to take to a picnic or potluck. 

Buon appetito!

Print