This peasant salad from Tuscany requires above all a good country bread that is a day or two old. In Tuscan dialect Panzanella means “little swamp”, which is a description of the juice soaked bread. A good sturdy country loaf that is a day or two old can soak up the tomato and cucumber juices without becoming soggy.
Panzanella Salad Recipe
- 1/2 loaf of day old country bread like Como, or a Pugliese
- 4 large tomatoes cut into 1″ dice
- 1 TB Capers
- 1/2 C good olive oil
- 1/4 cup red wine vinegar
- 2 cucumbers peeled and seeded and cut into 1/2″ dice
- 1 bunch Italian Basil, chopped
- 1/2 small red onion sliced thinly
- Sea Salt + Coursely ground black pepper, to taste
The best thing about this recipe is that it can be assembled in a matter of minutes, which works great in busy households or in the event that you are just too beat to cook when you get home from work. Here’s how to put it together:
- Cut the bread into 1-1/2″ thick cubes, set aside
- Mix together the tomatoes, cucumbers, capers, onion and basil
- Mix together the oil and vinegar and pour over the vegetables
- Add the bread, and mix all ingredients until coated with dressing
- Add salt + pepper to taste
Refrigerate salad for up to 1 hour.
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