Tuscan Panzanella

Name: Tuscan Panzanella
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Stale bread 9 oz; Piccadilly tomatoes (or salad tomatoes) 1.1 lbs; Cucumbers 2; Red onions 1; Basil 15 leaves; Water 0.6 cup; White wine vinegar about 3 spoonfuls; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

307.8

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 307.8
Carbohydrates g 41.5
of which sugars g 8.6
Protein g 7.4
Fats g 12.5
of which saturated fat g 2
Cholesterol mg 4.4
Sodium mg 391.1

Difficulty: Very easy
Prep time: 15 min
Serving: 4 persone
Cost: Very low
Note + soaking time for the bread (15 min.)

PRESENTATION

Recipe by
Trattoria Fonte giusta

One of the quintessential summer dishes of our tradition is undoubtedly Tuscan panzanella, the typical salad made of stale bread, tomatoes, cucumbers, and onion, characterized by the strong flavor of vinegar. Easy and quick to assemble because it requires no cooking, it can stimulate the appetite even on the hottest days! Like all recovery dishes, there are many variations of this recipe, and here we show you how it is prepared at the Fonte Giusta trattoria in Siena. A classic version of Tuscan panzanella that will win you over with its tasty simplicity!

Also, check out these tasty variants of panzanella:

Crispy Panzanella
Winter Panzanella
Tomatoes Stuffed with Panzanella
Sweet Panzanella

INGREDIENTS: Stale bread 9 oz (250 g); Piccadilly tomatoes 1.1 lbs (500 g) - (or salad tomatoes); Cucumbers 2; Red onions 1; Basil 15 leaves; Water 0.6 cup (150 g); White wine vinegar 3 spoonfuls - about; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Tuscan Panzanella

To prepare Tuscan panzanella, first slice the stale bread 1 and place it in a baking dish, then pour the water 2 and vinegar 3. Let it rest for 15 minutes, turning it often to soak it evenly.

In the meantime, prepare the rest of the ingredients: peel the cucumbers and slice them thinly or dice 4, then wash the cherry tomatoes and halve them 5. Finally, peel the onion and slice it thinly 6.

After the soaking time, squeeze the bread well to remove excess water 7 and transfer it to a bowl, then add the cucumbers 8 and cherry tomatoes 9.

Add the onion 10 and basil leaves 11. Mix, salt 12 and pepper.

Finally, season with the oil 13 and mix again 14. Your Tuscan panzanella is ready to be enjoyed 15!

How to store

Panzanella can be stored in the refrigerator for up to 2 days, preferably without the tomatoes.

Tips

Instead of cherry tomatoes, you can use regular tomatoes.

The amount of water may vary depending on the bread used.

Trattoria Fonte Giusta

"Fonte Giusta" is a trattoria located in the historic heart of Siena, where the choice of raw materials and authenticity are what guests, Italians and foreigners alike, can still count on. Homemade bread, hand-rolled fresh pasta, sauces, and traditional Sienese recipes, as well as dishes that change according to the season, make Fonte Giusta "a refuge for romantics at the table," as chef Giuseppe Chiarelli, also known as Chef Pino, likes to call it.

For the translation of some texts, artificial intelligence tools may have been used.