Lazio-style Panzanella is a delicious appetizer typical of the Lazio region in Italy. Made with stale Genzano bread, ripe tomatoes, basil, extra virgin olive oil, and optionally wine vinegar, capers, and anchovies, this bread salad is fresh, colorful, and rich in Mediterranean flavors. Its preparation is simple and quick: the bread is softened in water, then mixed with diced tomatoes, chopped basil, olive oil, and any additional ingredients. It is recommended to let the panzanella rest in the refrigerator for at least an hour before serving, so the flavors meld together perfectly.
Slice the bread and wet the slices just a bit
Place them on individual plates and cover with peeled diced tomatoes, capers (if they are pickled do not add more vinegar), anchovies, a little salt, plenty of chopped basil, and oil.
Let it marinate for about 30 minutes and serve.
Large bowl
Knife
Cutting board
Store in the refrigerator in an airtight container for up to two days
Italy, Lazio
| Energy (kcal) | 158.17 |
| Carbohydrates (g) | 34.62 |
| of which Sugars (g) | 2.68 |
| Fat (g) | 0.31 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 5.1 |
| Fiber (g) | 2.53 |
| Sale (g) | 0.33 |
