Panzanella – Bread Salad
Panzanella
When tomatoes and cucumbers are abundant in the garden, it’s time to make Panzanella! This is an old Roman dish served to fill the belly before the second course. The word panzanella comes from panza, meaning belly. It was often served as an antipasto to fill the bellies of large Roman families before the meat was passed around. It is best made with day old rustic bread. I make my own bread for this recipe. My family love freshly baked home-made bread so when I decide to make panzanella I make enough bread for two days and hide a loaf for the next day’s meal.
Panzanella
1 small onion
1 cucumber
4 to 6 firm ripe tomatoes
1 pound (450 gr) Italian bread
A handful of fresh basil leaves
Salt and pepper
1/3 cup wine vinegar
1/3 cup extra virgin olive oil
Slice the onion very thinly and soak it in cold water. Peel the cucumber and cut lengthwise in quarters then slice into cubes. Dice the tomatoes. Drain the onion. Put tomatoes, cucumber and onion in a large bowl. Tear basil by hand and add to the bowl. Season with salt and pepper. Add vinegar and olive oil and mix well. Let rest for a few minutes. The vinegar will draw out juice from the tomatoes. Meanwhile cut the bread into small cubes and add it to the bowl. Mix the bread into the salad until it is well coated then serve. Makes 4 to 6 servings.
The photo is lovely as well. Is that a typcial Czech dish pattern?
I’m not sure. It is a hand-made plate without any markings. It could be Czech but I suspect it is Polish.
This is one of my favorite salads! So fresh and juicy & the cucumber cools on a hot summer day.
This is my first time I heard the bread salad. because I’m Asian, usually only heard a salad consisting only of fruits and vegetables. Sorry if I’m wrong. 😀
I am glad to introduce you to something new. It is actually very common to add bread to salads. The Italian, French, Spanish and Greeks all do. I hope you will try it. I think it is delicious!