Italian gastronomy goes beyond pizza and pasta. One of the quintessential summer dishes of the neighboring country is, without a doubt, the tuscan panzanella. A traditional salad made with stale bread, tomato, cucumber, red onion and fresh basil that is characterized by a notable but mild vinegar point.
As with other traditional recipes, there are many variations of the Tuscan panzanella. In fact, we already shared with you several years ago one with cherry tomatoes and avocado, but today we want to show you how to prepare the classic version of this delicious delicacy.
It is a very quick and easy recipe to assemble because no cooking required, which makes it ideal for the hottest days. It also serves to dispose of the bread that has been hard the day before, with which we contribute to reducing food waste. Has it all.
Cut the bread, better if it is a loaf, into thick cubes. We put them in a deep plate and mix them with the water and vinegar. We stir well so that the bread absorb liquids evenly and we reserve.
We go to vegetables. Wash the tomatoes and cut them into cubes. Peel the cucumber and cut it lengthwise, into four pieces and then each quarter into slices. Peel the onion, cut it in half and slice it finely.
In a deep bowl, mix all the chopped vegetables with the wet bread. Chop the basil leaves and add them to the mix. Season to taste and we keep in the fridge until serving time.
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With what to accompany the Tuscan panzanella
We can serve it as the first course of a summer meal, as a light lunch or as dinner. Be that as it may, the tuscan panzanella It does not need much accompaniment, it goes well served by itself. A cool drink by your side and a piece of fruit to round off the meal and that’s it.
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