Panzanella

Panzanella is one of the classic cucina povera dishes in Tuscany that are made with stale bread. Cucina povera is the backbone of Tuscan cuisine that means using simple, humble and local ingredients such as seasonal veggies, legumes, EVOO. Tuscan bread being one of the main characters, as well as creativity in being resourceful with ingredients. If one were to have leftover bread that was a couple days old instead of throwing it away you transform it into something special that gives it another life like pappa al pomodoro, ribollita and panzanella. During the Summer when tomatoes are in season panzanella is a must. I love watching people’s eyes and taste buds light up as they see the transformation of this stale bread with Tuscan tomatoes, cucumbers, fresh onions and basil into something just magical. What’s even better is that you don’t need a stove to make this, and the longer it sits the better it tastes so it’s a perfect make ahead dish for aperitivo’s, bbq’s or as part of a starter.

Tuscan Panzanella Mise en Place

Panzanella

Serves 2 to 4

Ingredients:

A few slices of stale Tuscan bread (or similar consistency bread)

200 grams (approx cup) of fresh ripe tomatoes

1/2 english cucumber

1 small cipolla di tropea or shallot

salt to taste

EVOO

apple cider vinegar

a few fresh basil leaves

Method:

Cut the stale bread into large dice. If you don’t have stale bread, dice fresh bread and toast it in the oven at 200 C (375 F) until it’s crispy on all sides.  Place the bread into a large bowl.

Dice or slice the tomatoes, cucumber and onion. You can cut into any shape you like for eating salads, and add all the veggies into a bowl.  Add a generous drizzle of EVOO, a splash of apple cider vinegar and salt to taste.  It’s important that you use your hands and not a mixing spoon to combine everything and press the crispy bread together with the veggies, evoo and vinegar.  Once it’s thoroughly mixed, let it rest in the fridge for at least an hour.  Right before serving adjust taste with EVOO, vinegar and salt as needed.  Add some fresh basil, mix well and serve.

Note: This salad sits very well and you can keep it in the fridge for a couple days. It’s a great addition to bbq’s

Tuscan Panzanella