Panzanella Toscana
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The Tale of Panzanella Toscana
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Panzanella, Tuscany's bread salad, grew out of cucina povera, the frugal peasant cooking that turned stale bread into a full meal. Tomatoes, now central to the dish, only arrived after the Columbian Exchange in the 16th century, meaning the earliest versions of panzanella looked quite different from the tomato-forward salad served today.
Ingredients
Scale:· 4 servings
- 4 cups stale rustic bread, torn into chunks
- 4 ripe tomatoes, chopped
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- Fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- 1Soak stale bread chunks in water briefly, then squeeze out excess and crumble.
- 2Combine bread with tomatoes, cucumber, and red onion in a large bowl.
- 3Whisk red wine vinegar and olive oil for the dressing.
- 4Pour dressing over the salad and toss well.
- 5Let sit at room temperature 20-30 minutes for flavors to meld.
- 6Toss in basil and adjust seasoning before serving.
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