Tuscan Panzanella is a typical dish from my Tuscany; each area has its own variations today I propose my version. It is a cold salad based on stale bread enriched with mixed vegetables of unique goodness. A leftover dish since nothing is wasted in the kitchen, it was born from the peasant tradition, where indeed there was a need to recover bread, and with a few ingredients found at home, a easy, fresh, very tasty, and economical dish was born.

Cost: Very economical
Preparation time: 15 Minutes
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients for Tuscan Panzanella for 2

7 oz Tuscan homemade bread (stale)
3 tomatoes
1 cucumber
1 onion
to taste basil
1 1/4 cups water
4 tbsp vinegar
to taste extra virgin olive oil
to taste salt and pepper

Tools

1 Bowl
1 Small Bowl
1 Knife

Preparation of Tuscan Panzanella

Let’s see how to prepare the panzanella

First, cut the stale bread into slices then cut it into pieces about 3/4 inch, put it in a bowl, pour the water and vinegar, mix well and let it rest until it is soaked. In the meantime, clean and wash the vegetables, slice the onions into thin rings and put them in a small bowl with a bit of water and vinegar, they will be more digestible, cut the tomatoes into pieces, peel the cucumbers and slice them, I removed the peel but if you like, you can also leave it on.

Take the bread back and squeeze it from the excess liquid, put it in a large bowl, add the tomatoes, cucumbers, and drained onion, add the basil as much as you like, salt, and pepper, pour a bit of oil, and mix well. Put it in the refrigerator for at least 1 hour before consuming it. Serve decorating with more basil.
Here your Panzanella is ready to enjoy, and bon appétit!