Panzanella, also called Panmolle, is the quintessential summer salad but is tasty all year long. In fact, it is delicious, easy to make, very healthy, very economical, and lasts for days – everything you could ask for in a dish! It dates back to at least the 14th century, when it was mentioned by the famous writer, Boccaccio, in his work. Another mention of it dates to the 16th century when the Italian painter and poet, Bronzino, also discussed it in his writing. He listed the ingredients as onions, cucumbers with oil and vinegar and toast. Until the 20th century, this was accurate. In the 1900s, tomatoes were introduced due to greater accessibility and became a cornerstone of the Tuscan diet and this dish.
Panzanella is a cold bread salad and its name has rather uncertain origins but it probably derives from “pan” - short for pane, or bread – and “zanella” - an old Italian name for a bowl. Boccaccio's early mention of the dish (as a native of Certaldo) and the fact that Certaldo onions are traditionally used in the recipe for panzanella suggest that this may have been the place of origin of the dish. However, it is now popular all over Tuscany. Find a luxury villa in Tuscany and try this out or prepare it at home first and get excite for your next Tuscan getaway!
Panzanella is a cold bread salad and its name has rather uncertain origins but it probably derives from “pan” - short for pane, or bread – and “zanella” - an old Italian name for a bowl. Boccaccio's early mention of the dish (as a native of Certaldo) and the fact that Certaldo onions are traditionally used in the recipe for panzanella suggest that this may have been the place of origin of the dish. However, it is now popular all over Tuscany. Find a luxury villa in Tuscany and try this out or prepare it at home first and get excite for your next Tuscan getaway!
Ingredients
Serves four people.
Stale Tuscan bread (unsalted)
3 tomatoes, cut into 8ths
2 red onions, thinly sliced
1 cucumber, peeled and sliced
Basil
Olive oil
Vinegar
Salt
Method
1. Soak the sliced stale bread in cold water for around ten minutes, then squeeze out the water and crumble into a serving bowl.
2. Add the tomatoes, cucumber, onions and basil to the bread. Once this is done, season the entirety with olive oil and salt to your taste.
3. Be sure to mix well and then allow the ingredients to sit for a time. Before serving the dish, be sure to add vinegar and mix again. Panzanella salad is then traditionally served with olive oil, vinegar, and salt on the side.
Light but filling, delicious and wholesome, panzanella salad is simple but sure to be a crowd-pleaser. Once you've gotten a taste for it, be sure to plan a trip to Tuscany where you can make it in a villa with the best and freshest local ingredients or try it as made authentically by local hands!
Serves four people.
Stale Tuscan bread (unsalted)
3 tomatoes, cut into 8ths
2 red onions, thinly sliced
1 cucumber, peeled and sliced
Basil
Olive oil
Vinegar
Salt
Method
1. Soak the sliced stale bread in cold water for around ten minutes, then squeeze out the water and crumble into a serving bowl.
2. Add the tomatoes, cucumber, onions and basil to the bread. Once this is done, season the entirety with olive oil and salt to your taste.
3. Be sure to mix well and then allow the ingredients to sit for a time. Before serving the dish, be sure to add vinegar and mix again. Panzanella salad is then traditionally served with olive oil, vinegar, and salt on the side.
Light but filling, delicious and wholesome, panzanella salad is simple but sure to be a crowd-pleaser. Once you've gotten a taste for it, be sure to plan a trip to Tuscany where you can make it in a villa with the best and freshest local ingredients or try it as made authentically by local hands!
Photo credit: Heather Katsoulis / CC BY-SA 2.0
