panzanella with stale bread and tomatoes
Panzanella: the Tuscan summer salad that combines simple and fresh flavors in a unique and refreshing dish. Discover the traditional recipe with stale bread, juicy tomatoes, crunchy cucumbers, and a touch of basil, all seasoned with extra virgin olive oil and vinegar. Perfect for hot days, panzanella is the ideal dish for those seeking taste, lightness, and authenticity in every bite. Easy to prepare, it suits every table and brings the essence of Italian summer to the table!!!
Also try these salad recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All seasons
- Energy 347.70 (Kcal)
- Carbohydrates 51.92 (g) of which sugars 4.54 (g)
- Proteins 7.39 (g)
- Fat 13.85 (g) of which saturated 1.92 (g)of which unsaturated 1.24 (g)
- Fibers 4.78 (g)
- Sodium 618.96 (mg)
Indicative values for a portion of 191 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for panzanella with stale bread and tomatoes:
for about 4 people
- 10.5 oz stale bread
- 4 tomatoes
- 1 cucumber
- 1 onion
- basil (fresh)
- 4 tbsps extra virgin olive oil
- 2 tbsps white wine vinegar
- salt
- pepper
- olives (optional)
Steps
The preparation of panzanella with stale bread and tomatoes is very simple and quick and requires no cooking, watch the video HERE.
-
Cut the bread into cubes and place it in a bowl. If the bread is very hard, you can soften it with a little water and then squeeze it gently.
Thinly slice the red onion and, if you like, soak it in cold water for 10 minutes to remove some of the strong flavor. Wash the tomatoes and cut them into not too small pieces.
Peel the cucumber and dice it.
Season with extra virgin olive oil, vinegar, salt, pepper, and basil to taste.
Mix well and let rest for at least 30 minutes at room temperature before serving so the flavors blend.
Enjoy your meal!
Tips
Panzanella is also great with the addition of black olives or capers for an extra touch.
You can also add some cucumber to make it even fresher.
Traditionally, Tuscan bread without salt is used, but a homemade stale bread works as well.
