Panzanella
Italian salad made of tomatoes and old bread
- 60 dg ripe tomatoes, different sorts, cut in pieces
- 250 g old bread, best is focaccia or ciabatta, cut in bigger dice
- olive oil
- aceto balsamico
- 1 small shalott or small onion, finely chopped
- a few salted anchovy fillets
- a handfull pitted black olives
- 1 bunch of fresh basil
- salt
- pepper
- Heat the oven to 180 °C.
- Cut the tomatoes, put them in a strainer, and add a bit of salt. Leave them for 15 minutes to let out the excess water.
- Place the bread dice on a baking tray, sprinkle them with olive oil, add a bit of salt and mix it all well. Bake them for about 15 minutes until they get a golden color.
- Combine the rest of the oil, vinegar and onions in a bowl. Season with salt and pepper to taste. Add the finely chopped anchovy fillets, tomatoes, bread, olives, capers and basil.
- Mix it all well together and sprinkle with the rest of the basil. Leave it in the fridge to cool down and then serve and enjoy.
Panzanella is a well-known and favorite salad from the Italian region of Tuscany. The basic recipe consists of cubes of old bread, tomatoes, onions and dressing based on olive oil and wine vinegar. However, if you wish, you can also add fresh cucumbers, olives, capers, salted anchovies and even some soft cheeses, such as ricotta or crumbled feta. It's great if you need to use up old bread and/or ripe tomatoes. It can be an independent meal, and it will also accompany grilled meat or fish. An ideal summer salad, we would say.
Read more about the history and origin of Panzanella on our blog.
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