From Fiorella Fiorenzoni's kitchen in Italy. 
Panzanella
Panzanella, also known as pansanella, panmolle, panmòllo, or pane 'nzuppo, is a rustic dish typical of central Italy, especially Tuscany, Marche, Umbria, and Lazio. The traditional recipe uses day-old bread, red onion, and basil, all dressed with olive oil, white vinegar, and salt. In Tuscany and Umbria, the bread is soaked in water, then squeezed and crumbled before mixing with the other ingredients. This dish is very popular in Tuscany and is usually enjoyed in the summer because it's refreshing and made with vegetables that are in season. It's a great one-dish meal.
Panzanella
Panzanella, also known as pansanella, panmolle, panmòllo, or pane 'nzuppo, is a rustic dish typical of central Italy, especially Tuscany, Marche, Umbria, and Lazio. The traditional recipe uses day-old bread, red onion, and basil, all dressed with olive oil, white vinegar, and salt. In Tuscany and Umbria, the bread is soaked in water, then squeezed and crumbled before mixing with the other ingredients. This dish is very popular in Tuscany and is usually enjoyed in the summer because it's refreshing and made with vegetables that are in season. It's a great one-dish meal.
Open in Cookpad AppSteps
- 1
Soak the bread in water for about 15 minutes until it becomes soft but not mushy.
- 2
Chop the tomatoes, onion, and cucumbers, and season them.
- 3
Squeeze the bread with your hands to remove excess water, then crumble it into a bowl. Add the tomatoes, onion, and cucumbers. Mix everything together and season with salt, olive oil, and pepper. Add a few basil leaves and, if you like, a splash of white vinegar.
- 4
Refrigerate the panzanella for at least 30 minutes and serve chilled.
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