Panzanella is a very fresh and flavorful salad of bread and vegetables; it’s a recipe from Tuscany, a land of great flavors that you will fall in love with.
Make the Vinegar Bread: Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl. Add vinegar to a glass of water and combine the bread with all the liquid ingredients.
Mix it with your hands to soften the bread evenly.
Prepare the Vegetables: Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.
Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together.
Add the basil before serving;
Season with oil, salt, and freshly ground pepper: the panzanella is ready to eat. Enjoy!
Video
Notes
Variations:
Onions: If you prefer to soften the flavor of raw onion, you can soak it in water and salt for an hour and a half, changing the brine every 30 minutes: this way, it will be more delicate and digestible.
Veggies: Use thinly sliced zucchini instead of cucumber, and try adding green or black olives.
Mint: Replace all the basil with a few mint leaves if you want a fresher taste.
Spicy: Add tabasco, chili pepper, or dried oregano.
Cheese: Add some mozzarella or burrata cheese.
Storage Instructions: Panzanella can be stored in the refrigerator for up to 2 days in an airtight container. It is preferable, however, to add the tomatoes at the time of eating to prevent them from turning sour. It cannot be frozen.