This is the authentic panzanella salad recipe: the Tuscan summer bread salad made with with fresh tomatoes and red onions.
The authentic panzanella salad is made with Tuscan stale bread (traditionally without salt), tomatoes, and red onions.
You can enrich your bread salad with boiled eggs or canned tuna, to add a little protein.
This is a recipe from the Piatto Unico project of the Southern Summer issue of Simposio, an Italian recipe, travel, and culture magazine. The project is a collection of easy one-dish-meal Italian summer recipes. Learn more about the issue here!
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panzanella salad recipe
- 7 oz Tuscan or casareccio stale bread - 200 gr
- 2 tomatoes - medium
- 1 red onion
- 1 handful fresh basil leaves - five to seven leaves
- 1/2 tablespoon vinegar
- 2 tablespoons extra-virgin olive oil
Dice the bread.
Cut the tomatoes in small pieces, more or less the same size of the bread.
Peel and thinly slice the onion.
Coarsely chop the basil leaves with your hands.
Place the tomatoes, the onion, and the basil leaves in a large bowl. Season with the vinegar, one to two tablespoons of olive oil, and salt to your taste.
Add the bread and mix well.
Rest fifteen to thirty minutes at room temperature - or in the fridge if it is summer and a hot day.
If you have fresh bread, toast it a few minutes in a very hot oven.
You can add a thinly sliced cucumber, boiled eggs, or canned tuna.
Enjoy your panzanella!