Panzanella is a salad originating in Tuscany, Umbria, Marche, and Lazio regions. It’s a cuisine of homegrown ingredients and is traditionally prepared during the summer season in Italy.
Almost any type of vegetable can be added to the garden, such as radishes, peppers, carrots, corn, and green onions. Hard-boiled eggs, olives, grilled chicken & shrimp can also be added to round out the dish.
In the Lazio Region of Italy, tomatoes and onions are omitted. Instead, capers, garlic, anchovies, hot red pepper flakes, and parsley are pulverized together with a mortar and pestle.
This dish's original intention is to use day-old or, sometimes, few-day-old bread. Traditionally, the bread is cubed and then soaked in water until soft; then, all the moisture is squeezed out until dry. The bread is then chopped or crumbled into small pieces.
I personally prefer to use the day-old bread cubes and either sauté slowly in olive oil with a little garlic for 5-10 minutes or toast in a 350-degree oven until light brown. Either way, you choose to start with really good bread, and you can’t go wrong.
Panzanella
Makes 4 servings
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2 cups day-old, very good Italian or French bread, cubed
1 cup grape or cherry tomatoes, split; or 4 vine-ripen tomatoes quartered
4 leaves of basil
1 fresh thyme leaf, chopped
2 cloves garlic, peeled and chopped
1 large red onion, chopped 1/4 inch pieces
1 stalk celery, chopped 1/4 inch pieces
1 medium-sized cucumber, peeled & split, seeded, and chopped
2 Tablespoons extra-virgin olive oil
Sea salt
Fresh ground black pepper
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
2 cups hearts of romaine, torn into small pieces
Soak bread in water until it softens, then squeeze all water out.
Or, heat a large sauté pan to medium temperature and add 1 Tablespoon olive oil to the pan. Add bread and slowly cook until bread is light brown tossing occasionally.
Make a dressing in the bottom of a large salad bowl with vinegar, Dijon, salt and pepper, garlic, and onion. Allow to marinate for two minutes and then add olive oil and mix well. Add tomatoes, celery, and cucumber, Tear basil leaves, and add to salad with romaine. Toss and serve immediately.
Additional Greens: radicchio, the heart of escarole, Arugula, chicory
