Panzanella is a classic Florentine dish that simply showcases old stale bread and the juices of plump, ripe, summer tomatoes. Since we are on the brink of tomato season I thought I’d share my favorite salad recipe!
4 cups of Chopped Tomatoes ( I like to use all different kinds for color)
4 Cups of Cubed Stale Bread
1/2 Cup Chopped Basil
1/8 Cup of Extra Virgin Olive Oil
1/2 Tablespoon Sea Salt
1/2 Tablespoon Black Pepper
First things first, using stale bread is key or it will completely fall apart. If you don’t have stale bread around the house, you can buy bread, cut it into 1 inch cubes and leave it out overnight, or pop it in the oven at 350 for about 5 minutes and it will be just fine. For my salad I chose a rosemary loaf just to add a little more Mediterranean flavor.
Chop the tomatoes into nice large, but bite sized chunks and sprinkle with salt and pepper.
Combine with chopped basil, salt and pepper and let sit for 10 minutes. If your making this salad before prime tomato season they may need a little help so you can add a little but of red wine vinegar to add acidity and liquid that you would normally get with perfectly ripe tomatoes.
Combine tomatoes and bread, drizzle with olive oil and serve! I love the simplicity of just using these ingredients however some other fun things to throw in are cucumbers, artichokes, and capers!
Also if you have a ton left over and the bread is getting really soggy you can throw it in a baking dish and cook for 20 minutes at 350 and you’ll have a warm savory bread pudding!
So excited for summer!