Name: Panzanella
Prep time: 5 min
Cook time: 5 min
Total time: 65 min
Yield: 2
Ingredients: 8 slices ciabatta (or similar amount other rustic bread or sourdough - stale); 4 tbsp olive oil; 2 tbsp white wine vinegar; 6 tomatoes (medium sized, very ripe, skinned and finely chopped); 1 thin slice red onion (finely diced); 1 tsp capers (rinsed and chopped); 5 basil leaves (shredded); Salt & Pepper to taste

One of the most delicious things that I have eaten recently was a simple bowl of panzanella, which was served in a relatively smart restaurant in Milan. This Tuscan dish is classic peasant food, frugal and made from scraps, but when made well it is memorable and and astonishingly good. Every cook will have their own recipe, but the dish at its most basic is a simple plate of stale bread which has been soaked in a mixture of olive oil, vinegar and tomatoes; seasoning, herbs and other flavours can be added. As is the way with Italian food, simple but made with quality ingredients will win every time and the humble panzanella is no exception.

It can be a meal in itself, or an ideal accompaniment for soup or a salad. In the summer I’d be most happy with some for my breakfast – although I’d probably skip both the onion and capers first thing.

You do want to use a relatively good bread for this, sliced supermarket white simply will not do and will turn to mush; ciabatta, a rustic loaf or sourdough will all work, you need a bread with some substance so it softens whilst still retaining some texture and shape. Your tomatoes want to be very ripe, verging on soft, sun ripened and fragrant. Mine were from the very last of the harvest from my mother’s greenhouse last weekend. It is worth the effort to remove most of the skin; mine were so ripe that the classic method of lightly scoring the skin, then plunging into a bowl of just boiled water would have split the entire fruit, so I quartered the tomatoes and scraped the flesh from the skin using the back of the knife.

Add seasonings to suit you, I don’t really care for raw onion (and fear the effects of my onion breath on those around me so I rarely eat it) and used very little. Red onion is milder then white, and to tame it you can dice it, place in a sieve and pour boiling water over before using.

Panzanella - a simple frugal Tuscan dish that is astonishingly delicious.

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4.6 from 5 votes

Table of Contents

Panzanella

A simple frugal Tuscan dish that is astonishingly delicious.

Prep Time5 mins

Cook Time5 mins

Total Time1 hr 5 mins

Course: Vegan

Cuisine: Italian

Keyword: Panzanella

Servings:

Calories: 510kcal

Author: Helen Best-Shaw

Ingredients

8 slices ciabatta or similar amount other rustic bread or sourdough - stale
4 tbsp olive oil
2 tbsp white wine vinegar
6 tomatoes medium sized, very ripe, skinned and finely chopped
1 thin slice red onion finely diced
1 tsp capers rinsed and chopped
5 basil leaves shredded
Salt & Pepper to taste

Instructions

Cut the bread into bite sized pieces and arrange in a serving bowl.
Mix all the other ingredients together, and pour over the bread.
Press the bread with the back of a spoon so it soaks up the juices.
Leave to infuse for an hour.
Season as desired.

Notes

Use the best quality ingredients that you can, especially the olive oil and the tomatoes.

Nutrition

I accompanied my panzanella with a bowl of GLORIOUS! Tuscan Chicken and Orzo Soup, and was instantly transported back to Italy, and the rolling hills of Tuscany, with ancient towns perched on the hills.

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Jac’s Thai Spiced Eggy Bread Dippers with Coconut (with the Fragrant Thai Carrot soup)
Jeanne’s Smoky cheese, pepper & chipotle Mexican quesadillas (with the Mexican Tomato & Fire Roasted Pepper soup)
Sarah’s 30 minute soda bread (with the New England Butternut Squash soup)
Nazima’s Potato and vegetable masala dosas (with the Goan Tomato and Lentil soup)

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New England Butternut Squash
Singapore Crushed Tomato
Bangalore Lentil Daal
Cuban Creamed Corn
Fragrant Thai Carrot
Sicilian Tomato & Balsamic
Mexican Tomato & Fire Roasted Pepper
Mumbai Lentil and Chickpea
Goan Tomato and Lentil

The soups aim to transport you from your kitchen, dining room, desk or wherever you are eating your soup to that far flung destination you yearn to visit or have fond memories of.

One of the things I most love about travelling is to eat new dishes and to discover new foods, and I nearly always come home with a case of ingredients and a note book of recipes. Recreating holiday dishes instantly transports me back to that beach, or the busy souk, the beach or that Tuscan hillside where I first tasted it.

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Image courtesy of GLORIOUS!

Recipe and post commissioned by GLORIOUS! All opinions our own

Recipe: Panzanella – a delicious way to use up stale bread

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