Panzanella

Panzanella is a classic Italian bread salad from Tuscany. Stale bread is mixed with ripe tomatoes, cucumber, onion and basil, and seasoned with a simple dressing of olive oil and red wine vinegar. A refreshing, flavourful way to use up old bread and summer vegetables, as a light meal or as a side dish with grilled foods.

Serves: 4
Preparation: approx. 20 minutes
Cooking: approx. 0 minutes
Total time: approx. 50 minutes

Ingredients

• approx. 250–300 g stale white bread (for example ciabatta or baguette)
• 4–5 ripe tomatoes (approx. 600 g)
• 1 cucumber
• 1 red onion
• 1 generous handful fresh basil leaves (approx. 15–20 leaves)
• 1 small handful black olives, preferably pitted (approx. 50 g)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt
• freshly ground black pepper

Preparation

• Tomatoes Wash the tomatoes. Cut them into wedges and then into rough chunks, preferably over a bowl so the juices are caught. If the tomatoes are very watery, you can remove some of the seeds and gel.
• Cucumber Wash the cucumber. Halve lengthways, if desired remove the watery seeds with a spoon, and slice the cucumber into thin half-moons.
• Onion Peel the red onion and slice it into thin rings.
• Bread Tear the stale bread into bite-sized pieces. Preferably avoid very fine crumbs; larger pieces absorb the dressing better.
• Basil and olives Pick the basil leaves from the stalks and, if you like, tear them roughly. If the olives are large, cut them into pieces.

Method

1. Moisten the bread Put the pieces of bread in a large bowl. Sprinkle lightly with a little cold water (a few tablespoons). Toss briefly and leave for a few minutes until the bread starts to soften. Then, with clean hands, gently squeeze out the bread so it is moist but not wet and soggy.
2. Make the dressing In a separate bowl, mix the extra virgin olive oil, red wine vinegar and a pinch of salt and pepper. Add the reserved tomato juices and whisk briefly to combine.
3. Assemble the salad Add the tomato chunks, cucumber, onion rings, basil leaves and olives to the bowl with the bread. Pour over the dressing.
4. Mix and let it soak Mix everything gently but thoroughly so the bread comes into contact with the vegetables and dressing. Try to keep the bread pieces intact. Then leave the salad to stand at room temperature for 20–30 minutes so the bread can absorb the flavours and juices.
5. Season Taste the panzanella and, if needed, adjust with extra salt, pepper or a small splash more olive oil or red wine vinegar.
6. Serve Just before serving, give the panzanella a brief toss once more. Garnish with a few extra basil leaves if you like. Serve at room temperature, as a main course on warm days or as a side dish with grilled meat, fish or vegetables.