Panzanella, italian summer soup-salad
July 21, 2015
Gastronews (323 articles)

Panzanella, italian summer soup-salad

La Panzanella is a great way to tap into that stale bread is left of yesterday. Also, being a dish that does not need cooking is ideal for taking to the beach.

It is a dish of Tuscan origin but has also spread to the area of ​​the Marche and Lazio.
It is a poor, simple peasant dish. Apparently, farmers took advantage of stale bread to soak and add all the vegetables that were also about to rot hence its name, Pane (bread) Zanella (soup)

But hey, let’s get to the important ingredients:
12 slices of stale bread, preferably Tuscany
200 g of tomato red type copper
1 red onion
1 cucumber
Q.s.p. fresh basil
Wine vinegar
Extra virgin olive oil

Soak the bread for about 20-25 minutes in water and vinegar until it becomes soft
Cut tomatoes and onions
Squeeze the bread with your hands, and add to the bowl with the tomatoes.
Mix everything with your hands and l add some basil leaves.
If you want to give a touch more detail in this dish that we can add the black olives.

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