Typical of Tuscan cuisine and, more generally of central Italy, panzanella is a rustic dish based on stale bread soaked in water, tomatoes, and olive oil. It is peasant dish that belongs to the farming traditions and is perfect in summer as it doesn’t need to be cooked and it can also be prepared in advance. It is, in fact, better eaten a few hours after preparation, as the bread soaks up the juices of the tomatoes and the oil. For a richer taste, you can add finely sliced raw onion and black olives.
Serves: 4
Preparation Time: 10 Minutes
Ingredients
8 slices home-made or store-bought rustic white bread, crusts removed
10–15 basil leaves, torn
extra-virgin olive oil, for drizzling
4 firm red tomatoes, peeled and diced
salt and freshly ground black pepper
Method
Tear the bread into pieces and soak in cold water for a few minutes, then squeeze out and put it into a salad bowl. Season with salt and pepper, scatter over the basil, and drizzle generously with oil.
Toss the bread with two forks so that it crumbles, then add the diced tomatoes.
Recipe extracted from The Silver Spoon Classic published by Phaidon
Published by Phaidon, The Silver Spoon Classic is a luxurious collection of 170 iconic recipes from Italy’s incredibly diverse regions. With dishes for all tastes and seasons, it’s a definitive guide to preparing the most important, authentic Italian meals. Enjoy the easy and delicious recipes on the pages ahead, adding a taste of Italy to your table.
