In the world of Italian cuisine, panzanella stands out as a refreshing and flavorsome dish that encapsulates the essence of Mediterranean flavors. This iconic bread salad has been cherished for centuries, known for its simple yet vibrant combination of ingredients. Panzanella has its roots in Tuscany, Italy, where it was born out of a need to utilize stale bread while making the most of locally available ingredients. Traditionally, it was a humble dish consumed to avoid food waste. Over time, the dish evolved, and its popularity spread beyond the borders of Tuscany, becoming a staple on menus around the world.
At the heart of panzanella lies its simple yet harmonious blend of ingredients. The star of the show is undoubtedly the bread – preferably a day-old rustic Italian loaf. This bread, once crisp and fresh, transforms when soaked in the juices of ripe tomatoes and olive oil. Tomatoes, vibrant in color and flavor, play a crucial role in lending the salad its distinct taste.
Whether enjoyed as a light summer lunch or a side dish at a festive gathering, panzanella invites us to experience the Mediterranean way of life, one bite at a time.
Ingredients
Gather these simple yet flavorful ingredients to craft your own panzanella masterpiece:
- rustic Italian bread (preferably a day old), torn into bite-sized pieces
- ripe tomatoes
- cucumber
- red onion
- fresh mozarella
- fresh basil leaves
- olive oil
- lemon
- salt
- pepper
How-To:
Follow these easy steps to create a panzanella that captures the essence of Tuscan simplicity:
- Prep the Bread: Tear the rustic bread into bite-sized pieces and bake them to dry them out. Alternatively, let them air-dry for a few hours or overnight to achieve that perfect texture.
- Chop and Toss: In a large bowl, combine the torn bread, tomatoes, cucumber, red onion and mozzarella. Toss the ingredients gently to ensure an even distribution.
- Dress to Impress: Whisk together a simple vinaigrette using extra-virgin olive oil, lemon juice, salt, and pepper. Drizzle the vinaigrette over the salad, ensuring that every element gets a flavorful embrace.
- Let it Marinate: Allow the panzanella to sit for a few minutes before serving. This gives the bread a chance to soak up the flavors of the vinaigrette, transforming into a delectable texture.
- Garnish and Serve: Just before serving, sprinkle fresh torn basil leaves over the top to add a burst of color and an extra layer of flavor.
5 Tips For Making This Recipe:
- Choose Quality Ingredients: Opt for ripe, flavorful tomatoes and fresh, crispy vegetables for the best results.
- Don’t Rush the Bread: Bake the bread or let the bread air-dry is key to achieving the right texture – slightly crunchy on the outside and tender on the inside.
- Balance the Flavors: Adjust the quantities of ingredients to achieve the perfect balance of sweetness from tomatoes, crunch from cucumbers, and tanginess from the vinaigrette.
- Embrace Variations: Get creative with additional ingredients like grilled chicken, artichoke hearts, or roasted red peppers for a personalized touch.
- Serve Chilled: Panzanella is at its best when served chilled, making it a refreshing choice for warm summer days.
Equipment you may need for this recipe:
Panzanella
Ingredients
- ½ small loaf of Italian bread day old
- 1 cup chopped tomatoes mix heirloom, cherry, etc.
- 1 red onion sliced
- 1 ball fresh mozzarella
- fresh basil
- ¼ cup olive oil plus more to roast the bread
- 1 lemon
- salt
- pepper
Instructions
- Preheat oven to 180°C (350°F). Chop the old bread into cubes. Toss with a drizzle of olive oil and salt. Bake for 5 minutes or until lightly golden brown.
- Chop the tomatoes, red onion, mozzarella, and basil. Place them in a large bowl together with the toasted bread.
- Make the dressing: whisk together the olive oil, juice of the lemon, salt and pepper.
- Add the dressing to the salad and toss to combine.