The story
Panzanella is rooted in Tuscany and central Italy. Panzanella is closely associated with Tuscany and the wider central Italian tradition of using stale bread rather than wasting it. Earlier forms were centred on bread, onion and seasonal vegetables; tomatoes became central after their adoption into Italian cooking. Its appeal lies in transformation: firm day-old bread absorbs tomato juices, vinegar and olive oil without becoming a smooth paste. The result is a salad with juicy vegetables, tangy dressing and bread that carries the flavour of the whole bowl. Panzanella reflects cucina povera, the resourceful style of cooking that turns inexpensive staples and leftovers into satisfying food. It is especially suited to summer, when ripe tomatoes and basil are abundant and little cooking is required.
Ingredients
- Main
- 142 gram ½ loaf of a rustic Italian bread cut into 1-inch cubes5 oz or ½ loaf of a rustic Italian bread cut into 1-inch cubes
- 1 portion Extra virgin Olive oilExtra virgin Olive oil
- to taste to taste Kosher saltKosher salt
- 2 ¼ piece ¼ lb ripe vine tomatoes cut into wedges or cubes2 ¼ lb ripe vine tomatoes cut into small wedges or cubes
- 63 millilitre red wine vinegar¼ cup red wine vinegar
- 2 piece Garlic cloves2 Garlic cloves minced
- 2.5 teaspoon dijon mustard½ tsp dijon mustard
- 1 teaspoon thyme1 tsp fresh thyme (optional)
- to taste to taste Black pepperBlack pepper
- 2 piece shallots and2 Small shallots peeled and thinly sliced
- 125 millilitre packed basil torn½ cup packed fresh basil torn
- 113 gram baby mozzarella, more for your liking4 oz fresh baby mozzarella, more for your liking
Method
Method
Should you salt your tomatoes first? In this recipe, I highly recommend that you slice and salt your tomatoes before you make the salad. This only takes about 15 minutes or so for the salt to draw out the juices of the tomatoes. This intensifies the flavour of the tomatoes and gives you some delicious liquid to use in making the dressing! And it’s convenient, since you work on toasting your bread while the tomatoes are sitting in the colander. Although you can use cucumbers or other garden veggies that are in season, this is a simple panzanella salad, but the world is your oyster on what you would like to add or take away. Look for perfectly ripened tomatoes that are plump and heavy for their size. They should be firm with some give, and the skin should be tight without blemishes. As far as what kind of tomatoes to use, in this recipe, I used vine-ripened tomatoes, but when colourful heirloom tomatoes are in season, that’s what I like to use. If you choose to use small tomatoes like cherry tomatoes or grape tomatoes, for example, be sure to cut them in half, because if you keep them whole, you miss out on their juice, which is an important part of the tasty dressing. Dry and toast the bread. If you have the time, tear the bread up and spread it on a large baking sheet, leaving it for a few hours or overnight to dry. When you're ready, toss the bread with a bit of good olive oil and stick it in the oven for 10 to 15 minutes at 400°F until the edges get somewhat crispy (you still need the bread to be chewy). By drying your bread and toasting it first, it will absorb the delicious dressing and will become soft and delicious without getting too soggy.
Nutrition
per serving
Estimated nutrition for Panzanella; use as editorial/testing data and refine from exact ingredient weights if needed.
