Panzanella (Tuscan Summer Bread Salad)

January 29, 2010  |  By The International Kitchen
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Panzanella (Tuscan Summer Bread Salad)

Panzanella (Tuscan Summer Bread Salad)
Enjoy this wonderful recipe from Chef Claudio at our Best Seller in Tuscany,
A Classic Tuscan Table with Chef Claudio.


* 5 cups dried day old Tuscan style bread
* 4 ripe plum tomatoes
* 1 cucumber
* 1 red onion
* Chopped Basil
* Extra virgin olive oil
* Salt and pepper to taste
* Red wine vinegar


* Place the stale bread in a bowl and cover with water for about 5 minutes.
* Squeeze the water from the bread, then place the drained bread in the refrigerator for about 1 / 2 hour.
* While the bread is chilling, dice the tomatoes and cucumbers. Peel and chop the onions.
* Remove the bread from the refrigerator. Add the diced tomatoes, cucumbers, and onions. Add the chopped basil, olive oil, vinegar, salt and pepper to taste.
* Chill before serving.

Other versions of this salad have tuna fish, black olives, capers, carrot or celery added.

Serves 8

By The International Kitchen
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