Tuscan Bread Salad
8 servings
10 minutes
Tuscan bread salad, known as Panzanella, is a vibrant dish from Italian cuisine originating in the Tuscany region. Its history dates back to poor peasants who used stale bread to create a delicious salad with juicy tomatoes, crunchy onions, and fragrant basil. The taste of Panzanella is a harmony of freshness and richness, where the bread absorbs the juices of the vegetables, vinegar, and olive oil, creating a tender yet rich texture. This salad is perfect for summer days when you want lightness and freshness without sacrificing depth of flavor. It can be served as a standalone dish or as a side to meat and fish, enhancing their taste.
1
Cut the bread into small pieces, soak in water, then squeeze well, crumble and place in a salad bowl.
- Stale white bread: 750 g
2
After that, add finely chopped onion, celery, peeled cucumber, and tomatoes, and chop most of the basil leaves. Season with salt and pepper and drizzle with olive oil, then refrigerate for 2-3 hours.
- Red onion: 2 heads
- Celery stalk: 2 stems
- Cucumbers: 1 piece
- Tomatoes: 4 pieces
- Basil leaves: 15 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 3 tablespoons
3
Before serving, dress the salad with wine vinegar and add the remaining basil for flavor.
- Wine vinegar: 3 tablespoons
- Basil leaves: 15 pieces