Panzanella – Three Ways

Panzanella, three ways. The traditional Tuscan Salad style,  Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style. All easy and all so good!

 

Whenever someone comes to visit we always take them on a day trip to Florence since it isn’t very far away, a couple of hours and you are in one of the most famous and beautiful Italian cities. It’s a smallish easy to navigate city with must see spots such as the Cathedral of Santa Maria del Fiore, the Uffizi gallery and the Ponte Vecchio just to name a few.

There are quite a few famous Florentine foods such as Pane Sciapo (bread without salt), Pappa al Pomodoro (a type of tomato soup) and la Bistecca alla Fiorentina (Florentine steak) just to name a few. But probably one of the most famous is Panzanella, so today I thought I would share the traditional way it is made in Florence, a slight change we made and what my mother-in-law Maria called Panzanella, (Roman or Ciociaro (she was from Frosinone).

Recipe Ingredients (traditional)

• Bread – day old crusty Italian is the best (sciappo without salt if you want the Florentine authentic way)
• Tomatoes – whole or cherry or grape tomatoes
• Cucumber
• Onion – red onion
• Basil
• Red wine vinegar
• Olive oil 
• Salt

I ended up doing this dish three ways, the traditional recipe, made with day-old bread which is soaked in water then crumbled up and tossed with red onions, cucumbers, tomatoes, olive oil, fresh basil and red wine vinegar.

I must say is was pretty good, but it was the moist bread that didn’t go down very well for any of us. Deciding we had to fix that, my husband had the bright idea of making Bruschetta, drizzle it with a little olive oil and a sprinkle of salt and then cut it into small pieces. So out went the moist bread and instead it was replaced with some crunchy bruschetta. Even better!

Then of course was the third recipe which is the Roman way of making Panzanella. August for me has become Puree-making-month. Our family would get together to make our bottled tomatoes and of course there would be a little leftover puree, or a couple of very ripe tomatoes.

Someone would have some leftover bread, we would slice it up and spread with the puree, drizzle with olive oil and a sprinkle of salt. How the kids and adults would run to grab a slice!

What is panzanella

Panzanella is a traditional Italian salad that originates from the Tuscany region. It is made primarily with chunks of stale bread that are soaked in water, then tossed with ripe tomatoes, cucumbers, onions, and fresh basil. The salad is typically dressed with olive oil, wine vinegar and salt, creating a refreshing and flavorful dish that is perfect for summer dining.

More Fresh tomato recipes

• Fresh Tomatoes and Sausage Pasta
• Homemade Fresh Tomato Pizza
• Homemade Fresh Tomato Sauce
• Creamy Fresh Tomato Pesto

Panzanella is a great way to use up leftover bread and enjoy the vibrant flavors of fresh, seasonal vegetables. However you decide to serve it. Buon Appetito!

Panzanella – Three Ways

Rosemary Molloy

Panzanella, 3 different Recipes.   The traditional Tuscan Salad style,  Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style.  All easy and all so good!

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 servings

Calories 380 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

TRADITIONAL PANZANELLA (TUSCANY)

• 2-3 slices day old bread crusty Italian is the best
• 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
• 1 small cucumber chopped
• 1 small red onion thinly sliced
• 5 leaves fresh basil
• ½-1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1-2 salt

MY PANZANELLA

• 2-3 slices ay old bread grilled just like bruschetta crusty Italian is the best
• 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
• 1 small cucumber chopped
• 1 small red onion thinly sliced
• 5 leaves fresh basil
• ½-1 tablespoon balsamic
• 2 tablespoons olive oil 30 grams
• 1-2 pinches salt
• ½ teaspoon oregano

ROMAN PANZANELLA

• 4 slices day old Italian crusty bread
• 5 very ripe tomatoes (plum)
• 3-4 tablespooons olive oil (or more if needed)
• 2-3 pinches salt
• 3-4 leaves fresh basil

Instructions

 

TRADITIONAL PANZANELLA

• Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
• In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.

MY PANZANELLA

• Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
• In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.

ROMAN PANZANELLA

• Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
• **Calories are for a serving of all 3 recipes.

Video

Notes

How to store the panzanella

Any leftover panzanella can be stored in an airtight container in the fridge for up to two days. If possible it is best to add the tomatoes at the time of serving to keep them from spoiling or going sour.

Nutrition

Calories: 380kcal | Carbohydrates: 50g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 313mg | Potassium: 1187mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2990IU | Vitamin C: 55.2mg | Calcium: 149mg | Iron: 3.4mg

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