Panzanella
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.
Ingredients
- Stale bread not very dryto taste
- Ripe firm tomatoesto taste
- Mozzarellato taste
- Basilto taste
- Oreganoto taste
- Extra virgin olive oilto taste
Preparation
- STEP 1 OF 6
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
- STEP 2 OF 6
In a large salad bowl, place the bread along with the diced tomatoes and cubed mozzarella
- STEP 3 OF 6
Add plenty of basil, a little oregano, salt, and pepper, pour in the oil, and mix everything
- STEP 4 OF 6
Place in the refrigerator for about half an hour before serving
- STEP 5 OF 6
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
- STEP 6 OF 6
From this simple and ideal base, I create several other dishes by adding tuna, anchovies, olives, peppers, radicchio
General Information
Storage notes
Store in the refrigerator for up to 2 days
More information
Panzanella is a traditional Tuscan dish
Origin
Italia, Toscana