Panzanella (Tuscan Bread Salad) Recipe
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This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout Tuscany. Our version has a light lemon vinaigrette and cucumbers for an added dimension and some crunch.
What to buy: Pull out your best extra-virgin olive oil for this recipe, as the quality becomes apparent after the first bite.
Game plan: This dish gets better the longer the flavors are allowed to infuse, so you can make it up to a day in advance.
For the lemon-garlic vinaigrette:
- 2 teaspoons finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice (from 1 to 2 medium lemons)
- 6 anchovies, finely chopped
- 3 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
For the salad:
- 8 ounces day-old Italian bread (about 1/2 of a loaf), torn into large pieces
- 2 pounds ripe tomatoes, large dice
- 1/2 cup thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia
- 1 pound English cucumbers (about 2 medium cucumbers), halved lengthwise and cut into large dice
- 1 packed cup fresh basil leaves, torn into large pieces
- Kosher salt
- Freshly ground black pepper
- Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 15 minutes. Then, while whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.
For the salad:
- Place the bread in a large bowl and add half of the vinaigrette. Toss to coat well, then set aside at room temperature for about 10 minutes.
- Meanwhile, place the tomatoes, onions, and cucumber in a separate large bowl and add the remaining vinaigrette. Toss to coat well, then set aside at room temperature for about 10 minutes.
- Add the vegetables and the basil to the bread and mix until evenly combined. Taste and season salt and pepper. Let sit at room temperature at least 15 minutes to allow the flavors to meld, then serve at room temperature.
Beverage pairing: Fernleaf Sauvignon Blanc, New Zealand. The brisk lime, lemon, and grassy herbaceousness of this Sauvignon Blanc are a good match with the sharp notes of lemon, basil, onion, and tomato in the salad, while the wine’s lively acidity and energy will favorably contrast with the soft bread.
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"Tropea" is our family name and I've NEVER BEFORE SEEN IT in a recipe, so I'm thrilled to know that I'm a "Red Torpedo Onion"!! Thanks for the traditional Tuscan recipe and the family history info. Grazie mille.
It is truly addictive!! Everyone enjoyed it--what a great marriage of flavors!!
I have made this several times,but I make it with black olives and tuna packed in olive oil preferably Italian tuna<it can also be made with sardines.And yes it is better if it is allowed to sit over night or at least 5-6 hours in the fridge
I am from Tuscany and I love that in summer especially with a lot of onions and vinegar
!!! adorable
Francesca
i made this salad, its very addictive. i have used this as a base for other salads as well. i first tried it with what ever i had in the fridge and some very good bread on hand.... its a great recipe, thank you.
Love the concept but I find the above version a bit skimpy of ingredients. I typically add articokes, red peppers, black olives, cubed pepperoni and torn herbs (not just basil but thyme, sage, mint). Nice base recipe tho and a good use of fresh bread.
I make something similar, but more in the way of a fried giant crouton salad. First I fry garlic slices (sometimes shallots, too) in extra virgin olive oil, remove the garlic, and fry the bread in the garlicky oil. Then assemble with tomatoes macerated in balsamic, the fried garlic and shallot, torn basil leaves, the best mozzarella I can get my hands on, and finely chopped sharp provolone. Sometimes I'll add proscuitto cotto or mortadella slivers. Totally inauthentic, but good.
I am really intrigued and can't wait to make this salad. I love the addition of shrimp and plan to add that as well as my own thought of toasted pine nuts along with the previously mentioned diced sweet bell peppers. The possibilities are endless!
Hi, I'm tuscan and the real panzanella is made with stale bread that must be softened in cold water and then using your hands water must be squeezed out, add tomatoes, onions, cucumbers,basil leaves and extra virgin olive oil, plenty and some red wine vinegar. Extremely simple and fast to make but certainly tastes better as time goes by...
http://www.turismo.intoscana.it/blog/...
When I make panzanella, I typically use balsamic vinaigrette and love it - don't find it too overpowering at all. Being a cheese fiend, I also typically add some grated fresh parmesan, which works really well. Another great variation (and a way to make it a complete meal) is to add some grilled chicken.
SWEET! I have a huge loaf of stale garlicky bread. I didn't want to grind it all up into breadcrumbs. This is perfect!
The now closed Raphaels in Providence RI would make me a special panzanella salad with grilled rosemary shrimp and fennel that was to die for...
I'm traveling @ the moment, but one of my early Barefoot Contessa books has the best Panzanella recipes yet. I think it's in the "Parties" book (my favorite of all her books so far).
The above method looks to work well; however, for the bread I've done the following...
Heating good olive oil in a large sauté pan 1st, you add bread cubes and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
I make it with balsamic + lemon juice, yum. Also - don't forget to toast the bread, otherwise it's too soggy.
I agree with MacArthur Mike. I sometimes toss in some bell peppers and/or fennel. It adds some crunch and with the fennel, a nice bright and fresh taste. I also like serving alongside it, if on hand, some good buffalo mozzarella drizzled with a good balsamic.
Don't know on the balsamic, might overpower some of the other flavors. Traditionally, this salad is made with olive oil and some red wine vinegar.
I made this last night. The salad was great, the Viaigrette too oily. In the future I would use a balsamic and add lemon and garlic.