Panzanella

Nutrition · per serving

Steps

1. 1

   Put the red onion in a large salad bowl with the red wine vinegar and fine sea salt. Toss well and let it sit while you prepare the rest; this quick maceration softens the onion’s sharpness and starts the dressing.

   80 g, thinly sliced red onion30 ml red wine vinegar5 g fine sea salt
2. 2

   Place the stale bread cubes in a separate bowl and sprinkle over the cold water. Toss with your hands for 20–30 seconds: the bread should become slightly pliable but not soggy. If a few pieces are still very hard, let them absorb moisture rather than adding more water immediately.

   240 g, cut into 2 cm cubes stale Tuscan-style country bread60 ml cold water
3. 3

   Prepare the tomatoes, cucumber, and basil. Keep the tomato juices on the board or in the bowl; they are essential for moistening and flavouring the bread.

   600 g, cut into irregular chunks ripe tomatoes250 g, peeled in stripes and sliced into half-moons cucumber15 g, torn fresh basil leaves
4. 4

   Add the tomatoes and their juices to the onion-vinegar mixture. Pour in the extra-virgin olive oil, add the black pepper, and toss thoroughly, lightly pressing a few tomato pieces to release more juice.

   600 g, cut into irregular chunks ripe tomatoes60 ml extra-virgin olive oil1 g freshly ground black pepper
5. 5

   Fold in the softened bread, cucumber, and torn basil. Toss gently but thoroughly so the bread absorbs the tomato vinaigrette without breaking down into mush.

   240 g, cut into 2 cm cubes stale Tuscan-style country bread250 g, peeled in stripes and sliced into half-moons cucumber15 g, torn fresh basil leaves
6. 6

   Rest for 4 minutes at room temperature, then toss once more and serve immediately. The bread should be juicy and tender with a little chew, not wet or paste-like.

Origin & History

Panzanella comes from Tuscany and central Italy, where it began as a thrifty way to revive stale, unsalted bread with garden vegetables and vinegar. The tomato-rich version became common after tomatoes were fully adopted into Italian cooking, while the dish remains a classic example of cucina povera: simple ingredients handled well.