Today’s recipe is very easy and delicious, the Tuscan panzanella – original recipe. Based on stale Tuscan bread softened in water and enriched with tomatoes, cucumber, red onion, basil, extra virgin olive oil, white wine vinegar, salt, and pepper. A very humble, tasty, and super economical recipe that is never missing from Tuscan tables, especially in summer. Moreover, it can be served both as an appetizer and as a side dish. I have also tried it as a main course, and I must say it is not bad at all, here is the recipe pasta salad with panzanella, delicious!!!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: Summer
Ingredients
- 14 oz Tuscan bread (or rustic, stale)
- 4 salad tomatoes (or vine)
- 1 cucumber
- 1 red onion
- as needed water
- as needed basil
- as needed white wine vinegar
- as needed extra virgin olive oil
- as needed fine salt
- as needed black pepper
Tools
- Kitchen scale
- Bowl
- Chopping board
- Knife
- Spoon
- Salad bowl
Preparation
To prepare the Tuscan panzanella – original recipe…
Place the stale Tuscan bread in a bowl and cover it entirely with cold water. Let it sit for about ten minutes until it becomes soft.
Meanwhile, clean, wash, and cut the vegetables: chop the tomato into pieces and slice the cucumber and red onion into thin rounds.
After the soaking time, squeeze the bread well from the water and transfer it to a bowl. Add the chopped vegetables and shredded basil leaves.
Season with extra virgin olive oil, white wine vinegar, salt, and pepper. Mix and let it flavor for a few minutes before serving.
Storage
It can be stored in the refrigerator for 1 day in an airtight container.
Wine pairing
Chianti
