Panzanella

Panzanella is the Tuscan bread and tomato salad. We used to have it for lunch in Forte dei Marmi, in the hottest summer days. Refreshing and light, it is a typical dish from cucina povera that we can find in all the Mediterranean cuisines, with plenty of variations.

Our domestic panzanella was quite versatile too, as it had to satisfy a crowd with different tastes. The grown ups loved spring onions, cucumbers and even yellow peppers in their panzanella, whereas the children preferred the plain one, with just tomatoes, basil and rocket. To please everybody, panzanella was always served in different versions. 

This is my favourite one. I replace cucumber with celery and I use a variety of tomatoes. Ciabatta is my favourite bread.

Panzanella

Bread and tomato salad

300 g stale country bread, cut into cubes
500 g any kind of ripe and sweet tomatoes, chopped
4 spring onions, finely sliced

2 celery sticks, finely chopped

10 black olives, stoned

1 tablespoon of capers in brine
50 g basil leaves, roughly torn
50 g wild rocket, roughly torn
20 g mint leaves, torn

1 tablespoon red wine vinegar

3 tablespoons extra virgin oil plus extra to serve

Sea salt

Serves 4

Preparation time: 30 minutes

1. In a large bowl, place the tomatoes and dress them with vinegar, oil and salt. Leave to rest for 15 minutes, until they release their liquid.
2. Add spring onions, celery, olives and capers and mix.
3. Stir in the bread and toss to combine. Leave to soak for 10 minutes.
4. Add basil, rocket and mint at the very last moment and drizzle with oil.
5. Serve at room temperature.