Panzanella is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It included cubed bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper. The bread used should be day- to week-old Italian- bread.
- 1 whole cucumber (cubed)
- 6 tomatoes (cubed)
- 6oz black pitted olives
- ½ loaf day old Italian bread (cubed)
- 2 handfuls of basil (20 leaves)
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 lemons squeezed
- ¼ Tbs fresh ground pepper
- ½ cup of fresh chopped parsley
- 2 Tbs salt
Panzanella - Summer Salad
Directions:
In a large bowl mix cucumbers, olives, tomatoes, basil together. Then mix in olive oil, vinegar, lemon juice, salt, pepper and parsley. Finally, add bread and toss together with all ingredients.
Serve piled high on flat plate.
Sometimes thought of as a "scarpiello salad," ingredients can vary widely, and include lettuce, white wine, capers, anchovies, celery, red onion, cucumber, boiled eggs, mint, and garlic.