Panzanella is a colorful, fragrant cold summer dish that appears on our tables in the hot months, when we crave something fresh and light. That said, it’s always a pleasure to enjoy a plate of panzanella all year round. As it is to enjoy a summer potato salad.
In central Italy, specifically in Lazio and the Rome area, panzanella is made with stale bread, fresh tomatoes, basil, oregano and good olive oil. Then, every family has its own personal variations: for example, in mine we add cucumber or tuna in oil; others add anchovies, olives, and even hard-boiled eggs.
In any case, whether Tuscan, Umbrian, Lazian or from the Marche, panzanella is always a hit — not only because it’s a solution for an improvised dinner or lunch, but because it can be served as a first course or as an appetizer.
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 7 oz bread (preferably stale)
- water (about 3/4 cup (200 ml))
- 7 oz tomatoes (ripe red)
- 5 oz cucumber (fresh)
- 4 tbsp white wine vinegar
- 1 red onion
- 1 bunch basil (fresh)
- 4 pinches oregano
- to taste salt and pepper
- to taste extra virgin olive oil
Preparation
Cut the bread into slices and then into cubes and put them in a large bowl. Mix the water with the vinegar and pour the liquid over the bread. Let it soften for a few minutes.
Meanwhile, in another bowl, put the tomatoes diced, the cucumber thinly sliced, the chopped basil, the oregano, the salt and a sprinkle of ground black pepper, a few tablespoons of oil and toss everything.
When the bread is soft and well soaked, crumble it a little with your hands directly in the bowl. Then pour the vegetables over it and mix the panzanella well.
Taste and add more salt if necessary, drizzle a final splash of olive oil and let it rest for a few minutes before serving.
