THE TUSCAN STALE BREAD SALAD PERFECT FOR SUMMER

Simple and delicious way to recycle your bread leftovers

Panzanella was traditionally made to use up stale bread and create a nourishing meal.

By soaking the bread and squeezing out the excess moisture, it transforms into a deliciously flavorful base for the salad.

Italians often enjoy Panzanella as a light lunch or a refreshing side dish. It’s a staple at summer picnics and barbecues across Tuscany. For an authentic experience, enjoy Panzanella with a glass of chilled white wine or a spritz.

Nutritionally, this is a quite balanced vegan recipe. It provides essential vitamins and minerals from the vegetables and is a great way to increase your daily veggie intake. Plus, it’s light yet filling, making it perfect for hot summer days. For other vegan recipe ideas check out our Vegan Playlist.

A little history

Panzanella has its roots in the Tuscan countryside, where it was a practical way for farmers to use up stale bread and it is a typical Cucina Povera recipe. The dish dates back to at least the sixteenth century and has evolved over the centuries.

The recipe In its earliest forms, Panzanella might have included just onions, oil, and vinegar, because tomatoes were introduced to Europe from the Americas in the late fifteenth century and only became common in Italian cuisine later on.

Today, Panzanella is enjoyed both in Italy and internationally as a symbol of Tuscan cuisine. Renowned chefs have embraced the dish, often giving it modern twists while keeping its rustic charm. Despite its humble beginnings, Panzanella has secured its place as a beloved summertime favorite, celebrated for its fresh ingredients and satisfying flavors.

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INGREDIENTS👇🏻

• 200g | 7.1oz stale sourdough bread

• 120ml | 4.fl oz water for the bread soak

• 1 fresh shallot

• 3 tbsp extra virgin olive oil for the marinade

• 3 tbsp white wine vinegar for the marinade

• 250g | 8.8oz vine tomatoes

• ½ fresh gherkin cucumber

• 10 leaves of fresh basil • extra virgin olive oil to taste for the dressing • salt to taste

The recipe step by step

1. Slice your stale bread and soak it in water for 30 minutes
   

2. Slice the fresh shallot finely and marinate it with the extra virgin olive oil and the white wine vinegar for 30 minutes as well
   

3. Prep your other ingredients by slicing finely the fresh gherkin and chopping the vine tomatoes [remember to collect all its juice 😉]
   

4. Squeeze the water out of the bread and crumble it into a large bowl
   

5. Add the tomatoes with all their juice, the gherkin, the marinated onions, making sure to drain the marination out to avoid overpowering the salad
   

6. Mix all ingredients thoroughly with your hands
   

7. Add the fresh basil leaves, salt to taste and add extra virgin olive oil generously
   

8. Mix it all up once more and serve up Summer in a plate! 😋