Panzanella
A traditional Tuscan staple from Italy, perfect as a refreshing summer dish. Naturally vegan, lactose-free, and high in fiber, it provides a light yet satisfying meal option. This rustic salad pairs beautifully with grilled Mediterranean vegetables or can be enjoyed standalone for a vibrant lunch. It features a savory combination of vinegar-soaked crusty bread, crisp cucumbers, and zesty red onions.
Ingredients
Base
Vegetables & Seasoning
Method
Preparation
Slice the stale bread and cut it into coarse cubes.
Transfer the bread cubes into a large bowl, pour in the water and white wine vinegar, then mix thoroughly to ensure even absorption.
Chop the ripe tomatoes into small bite-sized pieces.
Peel the cucumber, trim the ends, slice it in half lengthwise, and cut into thin semi-circles.
Peel the red onion, slice it in half, and cut into very thin strips.
Assembly
Stir the soaked bread once more, then mix in the sliced onions and cucumbers.
Add the chopped tomatoes into the bowl and toss all the ingredients together gently.
Tear the fresh basil leaves by hand directly into the salad.
Season generously with fine salt, black pepper, and extra virgin olive oil.
Toss everything one final time and chill in the refrigerator until ready to serve.
Chef's Notes
Can be stored in the refrigerator in an airtight container for up to 2 days, though adding tomatoes right before serving is recommended to prevent souring.