Summertime is just around the corner, which means lots of fun, summer salads will be making an appearance here. One salad I absolutely love is panzanella. Panzanella, a fresh Italian bread salad, originates from the Tuscany and Umbria regions, and dates back to the 16th century.
This recipe comes from cucina povera. To save on food costs, day old bread was combined with fresh veggies. Tomatoes, cucumbers, and onions are typically included.
These colorful ingredients add to the dish’s overall appearance, but nothing compares to fresh, simplistic taste of this nutritious salad. This is also one of those recipes you can easily make your own. Add in some basil, lettuce, olives, mozzarella cheese, garlic, parsley, and bell peppers for some added color and freshness.
For me, any time I think of panzanella, I think back to when I was studying in Florence. One night, I was on my own for dinner, and I stumbled into a little cafe on a side street across from the Duomo. It had to be at least 90 degrees and all I wanted was a refreshing salad, so the obvious choice was a panzanella.
This recipe is so simple, crisp, and refreshing. I hope you enjoy this summer salad as much as I do!!
Panzanella
Ingredients
- 3 cups stale bread, chopped
- 1 small cucumber, sliced and halved
- 1/2 red onion, chopped
- 12 oz cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- Chop bread, cucumber, red onion, and tomatoes. Add to a large bowl.
- Add olive oil, red wine vinegar, salt, and pepper. Mix until everything is well incorporated.