Italy | Salads | Tomatoes | Summer

Panzanella

(Italian bread & tomato salad)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Bread, good quality crust removed, cubed 2-3 cups
 
Olive oil 1/4 cup
Red wine vinegar 2 Tbsp
Garlic minced 2-3 cloves
Salt & pepper to taste
 
Tomatoes seeded, diced 2-3 each
Onion, red sliced thinly 1 each
Basil, fresh shredded or torn 1 cup
Capers (opt.) rinsed 1 Tbsp
Anchovies (opt.) rinsed, chopped 2-3 each

METHOD

  1. Soak bread in water to cover for 5-10 minutes. Drain and squeeze out excess water. Work bread with your hands to break it up a bit and place in a large bowl.
  2. Whisk together the oil, vinegar, garlic, salt and pepper. Toss with the bread.
  3. Toss in the remaining ingredients and adjust seasoning. Let rest for at least 30 minutes to let flavors mingle and serve.

VARIATIONS

  • Stir in a can of drained tuna if you like. Sometimes a peeled, seeded and diced cucumber is added.

NOTES

  • Panzanella is a classic Tuscan summer dish. Tuscans are known for the many ways they use up old bread.
  • Be sure to use a good quality, crusty bread. Typical commercial bread simply won't do.