Panzanella
Tuscany — Mother recipe · ar de en es fr it ja pt ru zh
A refreshing salad of crisp bread, ripe tomatoes, and cucumbers that evokes the taste of a Tuscan summer.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 400g of rustic bread cut into cubes
- 6 ripe tomatoes diced
- 2 cucumbers thinly sliced
- 1 red onion in rounds
- 3 tablespoons extra virgin olive oil
- 100g of prosciutto crudo in thin strips (optional)
- 2 large basil leaves, finely chopped
- Salt and pepper to taste
Method
- Cut the bread into cubes and toast lightly in a preheated oven at 180°C for about 15 minutes.
- In a large bowl, mix together the tomatoes, cucumbers, red onion rounds, and prosciutto strips (if using).
- Add the crispy bread to the vegetable mixture and drizzle with olive oil.
- Gently combine all ingredients, ensuring that the bread is well soaked in the juice of the vegetables but not too soft.
- Stir in the chopped basil leaves and season with salt and pepper to taste. Toss well before serving.
The story
Panzanella is an ancient Tuscan recipe created to use leftover bread that would otherwise be thrown away. Originally prepared with fewer ingredients like cucumbers and vinegar, it has over time incorporated tomatoes and other vegetables.
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