Italian panzanella
6 servings
15 minutes
Italian panzanella is a vibrant and aromatic salad from Tuscany. Originally a way to use stale bread, it transforms it into a true gastronomic masterpiece. Fresh juicy tomatoes, crunchy cucumber, tangy olives and capers enriched with garlic aroma create a rich flavor with a pleasant acidity from red wine vinegar. Olive oil adds softness and depth to the dish while green onions and parsley refresh it. Panzanella is perfect for summer lunches, harmonizing well with fish, meat or cheese. It’s not just a salad but a whole story of Italian hospitality, lightness and flavor balance that conveys the spirit of Mediterranean cuisine.
1
Tear the bread into small pieces and quickly dip them in water. Squeeze out the excess moisture and transfer to a bowl.
- Stale white bread: 230 g
2
Add chopped tomatoes, finely chopped green onions, diced cucumber, parsley, olives, capers, minced garlic, vinegar, and olive oil. Mix everything gently and serve.
- Tomatoes: 3 pieces
- Spring onion: 4 pieces
- Cucumbers: 1 piece
- Parsley: 1 bunch
- Pitted black olives: 10 pieces
- Capers: 2 teaspoons
- Garlic: 3 cloves
- Red wine vinegar: 3 tablespoons
- Olive oil: 0.3 glass
