September 16, 2021
Fermentation is all the rage in foodie circles. From kombucha to kimchi, yogurt to sauerkraut, it may seem like the next new food fad. Fermented…Read This Post
Panzanella is one of the most traditional Tuscan summer dishes. It is a perfect – and perfectly simple – summer recipe incorporating the best of summer’s produce with leftover bread. (The Tuscans have historically been wonderful at repurposing stale bread whether with panzanella or a classic ribollita!)
Panzenella always includes tomatoes, and from there the ingredients vary. Sometimes it includes onions or cucumber, and of course plenty of olive oil and vinegar are what make the flavors sing.
It’s important to taste the panzanella when you make it and again before serving. If you use a classic Tuscan bread, which often contains no salt, you’ll have to season the dish more aggressively than if you use a salted type of bread.
Prep time: 45 minutes
Cook time: 0 minutes
Cook method: Mix
Other versions of this salad have tuna fish, black olives, capers, carrot or celery added. We’ve also seen versions with cheese. We consider that more of a Greek bread salad (like a wonderful dakos), but it’s your panzanella – so add what you want!
Check out more summer blog posts, including:
Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best culinary vacations.