Refreshing Panzanella: A Tuscan Bread Salad
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Ingredients
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400 grams Day-old crusty bread
(Preferably ciabatta or country bread, cut into cubes)
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500 grams Ripe tomatoes
(Chopped into bite-sized pieces)
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1 large Cucumber
(Sliced into half-moons)
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1 medium Red onion
(Thinly sliced)
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1 cup Fresh basil leaves
(Torn into smaller pieces)
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4 tablespoons Extra virgin olive oil
(Use high-quality oil for best flavor)
-
2 tablespoons Red wine vinegar
(Can substitute with balsamic vinegar)
Salt, to taste
Black pepper, to taste
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2 tablespoons Capers
(Optional, for added brininess)
(Preferably ciabatta or country bread, cut into cubes)
(Chopped into bite-sized pieces)
(Sliced into half-moons)
(Thinly sliced)
(Torn into smaller pieces)
(Use high-quality oil for best flavor)
(Can substitute with balsamic vinegar)
(Optional, for added brininess)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 330 kcal
- Carbohydrates: 40 g
- Protein: 8 g
- Fat: 15 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 300 mg
- Cholesterol: 0 mg
- Calcium: 50 mg
- Iron: 1.5 mg
Instructions
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1 - Prepare the Bread:
Cut the day-old bread into cubes. If it's not stale, toast the cubes in the oven at 180°C (350°F) for about 10 minutes until dry.
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2 - Combine Vegetables:
In a large bowl, combine the chopped tomatoes, cucumber, red onion, and torn basil leaves.
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3 - Make Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
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4 - Mix Salad:
Add the toasted bread cubes to the vegetable mixture and pour the dressing over. Toss gently to combine everything evenly.
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5 - Serve:
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Cut the day-old bread into cubes. If it's not stale, toast the cubes in the oven at 180°C (350°F) for about 10 minutes until dry.
In a large bowl, combine the chopped tomatoes, cucumber, red onion, and torn basil leaves.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
Add the toasted bread cubes to the vegetable mixture and pour the dressing over. Toss gently to combine everything evenly.
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
More About: Refreshing Panzanella: A Tuscan Bread Salad
Panzanella: A Taste of Tuscany
Panzanella is a traditional Italian salad that hails from Tuscany, where the warm climate allows for the cultivation of some of the freshest and ripest tomatoes. It’s a delightful dish that celebrates the simplicity and freshness of summer produce. The main ingredient is day-old bread, which is combined with ripe tomatoes, cucumbers, red onions, fresh basil, and a simple dressing made from olive oil and vinegar.
History and Cultural Significance
Panzanella has its roots in the peasant traditions of Tuscany, where leftover bread was often transformed into a vibrant salad to minimize waste. The dish is typically enjoyed in the summer months when tomatoes are at their peak and can vary by region. Some variations might include added ingredients like olives, capers, or mozzarella, adapting to local tastes and available ingredients.
Tips & Notes
- Bread Selection: The best type of bread for Panzanella is a crusty, stale loaf like ciabatta or country bread, which holds up well against the dressing without becoming mushy.
- Tomatoes: Use a variety of heirloom or vine-ripened tomatoes for a more complex flavor. The quality of the tomatoes can significantly enhance the overall taste of the salad.
- Let It Rest: For best results, allow the salad to sit for at least 10 minutes after mixing. This resting period allows the bread to absorb the tomato juices and dressing, making every bite flavorful.
- Seasonal Variations: Feel free to customize your Panzanella with seasonal vegetables or herbs. Grilled vegetables in the summer or roasted pumpkin in the fall can add unique flavors.
Panzanella is not just a dish; it’s a celebration of summer, fresh ingredients, and the culinary heritage of Italy. It’s a perfect side dish for grilled meats or a standalone meal paired with a glass of Italian wine.
