Panzanella is an Italian bread salad coming from the Florentine region. Perfect for a summer palate, its ingredients can range from the simple ones I have listed below to more complex versions with capers, peppers, and red onions.
I decided to make panzanella today after looking in the bread box, where a third of a stale French Country loaf sat, leftover from Saturday’s market. It was stale, but not moldy; I chopped it up into cubes for the salad. The tomatoes were the “ugly” tomatoes I bought at the market today (as were the cucumbers). The basil is from the garden (mother plant seen behind the salad!). I made up the recipe, using elements from Ina Garten and an old recipe from Gourmet. I didn’t have a lot of the ingredients, so I substituted where I could.
Panzanella
- Stale bread (I used about a third of a loaf of Country French, chopped into half-inch cubes)
- Heirloom tomatoes (or any big, juicy, flavorful tomatoes), diced in big pieces
- Cucumbers, chopped into small pieces
- Basil, either torn or chopped up
- Olive oil (the better the olive oil, the better the salad—the flavor of the oil really comes through)
- Red wine vinegar (I had about three drops left, so I put those in and then a bit of white wine vinegar)
- Salt and black pepper, to taste.
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