Lazio-style Panzanella is a delicious appetizer typical of the Lazio region in Italy. Made with stale Pane Di Genzano, 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 blend well.
Slice the bread and lightly moisten the slices
Arrange them on individual plates and cover with peeled, diced tomatoes, capers (if preserved in vinegar, 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
Italia, 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 |
