Panzanella – the perfect cool salad for summer
Now that warmer weather is here, cool summer salads are making a comeback. One unique Italian salad is called panzanella because it is made with stale bread that sits and soaks up the juices and flavors of the salad ingredients.
Panzanella means “bread in a swamp” and is popular all over Italy but originated in Tuscany. It was considered a country dish, eaten for breakfast or for a snack.
Usually tomatoes, onions and cucumbers make up the dish, as well as bread that was moistened in water or vinegar and combined with the vegetables and extra virgin olive oil. Or the bread was cut into cubes and fried in a little olive oil to give a different texture to the salad.
The quality of the bread is critical to the salad. Spongy bread will just disintegrate. Make the salad early in the day and hold it at room temperature so all the flavors can mingle and the bread becomes permeated with the tomato juices.
PANZANELLA SALAD/ TOMATO BREAD SALAD
1 c. whole cherry tomatoes, cut in half
1 c. whole yellow cherry tomatoes, cut in half
1 t. salt
1 t. sugar
2 T. minced red onion
3 T. white balsamic vinegar
6 T. virgin olive oil, divided
3 c. good quality crusty bread cubes (1/2-inch dice)
16 small whole mozzarella balls, (bocconcini from an
8 oz. container), well drained
1/4 c. minced fresh basil
In a bowl combine the tomatoes, salt, sugar, onion, vinegar and 4 tablespoons of the olive oil and mix well. Set aside.
Heat the remaining 2 tablespoons oil in a saute pan and brown the bread cubes. Add them to the bowl with the tomatoes and toss well to combine. Add the mozzarella balls and basil and toss again.
Cover and allow the ingredients to marinate at least two hours at room temperature before serving. Garnish with whole basil leaves. Serves 4.