Cut the bread into cubes, place it on a flat baking tray, and put it in a hot oven to toast it slightly, keeping an eye on it
In a large salad bowl, place the bread along with the diced tomatoes and cubed mozzarella
Panzanella is a delicious summer appetizer originating from Tuscany. It is made with stale bread that is not very dry, ripe and firm tomatoes, mozzarella, basil, oregano, and extra virgin olive oil. It is a fresh and light dish, perfect for hot days. Its origin dates back to the medieval period when bread was a very precious ingredient and was used to prepare this dish to avoid wasting it. Today, panzanella has become a beloved specialty throughout Italy.
Add plenty of basil, a little oregano, salt, and pepper, pour in the oil, and mix everything
Place in the refrigerator for about half an hour before serving
Panzanella, originating from Tuscany and Lazio, is a quick and easy dish to prepare, enjoyed in every season and particularly appreciated on hot summer days, especially with a bit of chili added to make it even fresher on the palate
From this simple and ideal base, I create several other dishes by adding tuna, anchovies, olives, peppers, radicchio
Store in the refrigerator for up to 2 days
Panzanella is a traditional Tuscan dish
Italia, Toscana
