Panzanella

Panzanella is a traditional Italian bread salad that originated in Tuscany. This delicious salad is typically made with stale bread, fresh tomatoes, onions, and fresh herbs. It’s a perfect way to use up leftover bread and fresh vegetables.

History: Panzanella has been a part of Italian cuisine for centuries. Originally, it was a peasant dish made with leftover bread, tomatoes, onions, and other vegetables that were readily available. It was an economical way to make use of ingredients that might otherwise have gone to waste. Today, panzanella is enjoyed as a refreshing summer salad throughout Italy and in many other parts of the world.

Recipe:

Ingredients:

• 4 cups of stale bread, cut into 1-inch cubes
• 4 large ripe tomatoes, chopped
• 1 red onion, thinly sliced
• 1 English cucumber, chopped
• 1/2 cup of fresh basil leaves, roughly chopped
• 1/2 cup of extra-virgin olive oil
• 1/4 cup of red wine vinegar
• Salt and pepper to taste

Directions:

1. Preheat your oven to 350°F.
2. Spread the bread cubes in a single layer on a baking sheet and bake for about 10 minutes, or until the bread is crisp and golden brown.
3. In a large bowl, combine the tomatoes, red onion, cucumber, and basil.
4. Add the toasted bread cubes to the bowl and toss everything together.
5. In a small bowl, whisk together the olive oil and red wine vinegar. Pour the dressing over the salad and toss well.
6. Season with salt and pepper to taste.
7. Let the salad sit for at least 30 minutes before serving, to allow the bread to absorb the dressing.

Variations:

• Panzanella can be made with different types of bread, such as sourdough, ciabatta, or baguette.
• You can add other vegetables to the salad, such as bell peppers, carrots, or radishes.
• Some recipes call for capers or olives to be added for extra flavor.
• For a heartier salad, you can add grilled chicken or shrimp.

Conclusion: Panzanella is a delicious and easy-to-make summer salad that is perfect for using up leftover bread and vegetables. It’s a versatile dish that can be customized to suit your tastes and is sure to be a hit at any summer gathering.

Cooking Tips:

• Use stale bread for this recipe, as it will absorb the dressing better than fresh bread.
• Don’t skimp on the olive oil and red wine vinegar, as they are essential for flavoring the salad.
• Let the salad sit for at least 30 minutes before serving, to allow the bread to soak up the dressing and the flavors to meld together.
• If you’re using tomatoes that are not very ripe, you can add a little bit of sugar to the dressing to balance out the acidity.