Panzanella is a Tuscan bread salad made from slices of stale white bread that are soaked and softened by well-ripened tomatoes and onions. Cucumbers and capers are also added, and good, first-press extra virgin olive oil with a splash of vinegar is used for the sauce.
Panzanella was created as a way to use up dried stale bread to avoid food waste. And in the second half of summer, when the greenhouses and gardens tend to overripe tomatoes, not only bread but also tomatoes are saved, because panzanella is tastier the more overripe tomatoes.
So, it will be necessary
ciabatta or similar bread that is a few days old, you won’t eat it anymore, because it’s not fresh anymore, but you don’t throw it away either, because it’s still good. Preheat the oven to 180°C. Tear the bread into large pieces and spread on the baking sheet. Cook for a few minutes until browned. Remove and let cool.
Mash a few overripe tomatoes, you can rub them with your hands or grate them on a coarse grater. Discard the skin. Coarsely chop the other tomatoes.
Chop the red onions. Peel the cucumber (if the skin is thick, if thin, it is not necessary to peel), cut it.
Mix bread, tomatoes, onions, sprinkle generously with good olive oil, season with salt flakes or other tasty salt. Finally, season with capers, olives, freshly ground pepper and leave for at least 15 minutes in the cold to allow the flavors to bond.
Such a classic panzanella is very tasty for an everyday light lunch. By the way, panzanella has endless versions, with peaches, with strawberries, with moister bread, with more crispy bread. Here it is here I’m sharing the parade version, which is not only very tasty, but also very beautiful, try it and watch how the guests take pictures 😉
Ingredients
about 700 g of ripe tomatoes, the more varied the tastier
a couple of slices of ciabatta or other light bread, about 300 g
1 medium red onion
1 small cucumber
1 tablespoon of capers
10 – 15 pitted olives (kalamata or other favorite)
Fresh basil, tasty salt, freshly ground pepper
Good extra virgin olive oil 3 tablespoons
Panzanella – bread salad with tomatoes
Ingredients
- 700 g ripe tomatoes, the more varied the tastier about
- a couple of slices of ciabatta or other light bread, about 300 g
- 1 medium red onion
- 1 a small cucumber
- 1 tbsp capers
- 10 – 15 pitted olive (kalamata or other favorite)
- Fresh basil, tasty salt, freshly ground pepper
- Good extra virgin olive oil 3 tablespoons
Instructions
- ciabatta or similar bread that is a few days old, you won’t eat it anymore, because it’s not fresh anymore, but you don’t throw it away either, because it’s still good. Preheat the oven to 180°C. Tear the bread into large pieces and spread on the baking sheet. Cook for a few minutes until browned. Remove and let cool.
- Mash a few overripe tomatoes, you can rub them with your hands or grate them on a coarse grater. Discard the skin. Coarsely chop the other tomatoes.
- Chop the red onions. Peel the cucumber (if the skin is thick, if thin, it is not necessary to peel), cut it.
- Mix bread, tomatoes, onions, sprinkle generously with good olive oil, season with salt flakes or other tasty salt. Finally, season with capers, olives, freshly ground pepper and leave for at least 15 minutes in the cold to allow the flavors to bond.
