Panzanella means “bread in a swamp” and is a summer salad that is popular all over Italy. In Tuscany this was originally a country dish eaten for breakfast or for a snack. Usually tomatoes, onions, and cucumbers make up the dish as well as stale bread which is moistened in water or vinegar and combined with the vegetables and extra virgin olive oil.
I cannot stress enough that the quality of the bread is critical to the salad. Make this early in the day and hold it at room temperature so all the flavors can mingle and the bread becomes permeated with the juices of the tomatoes.
This recipe was featured on Season 13 - Episode 1310.
Wow – this was delicious. It didn’t last long on our table; very easy to prepare (and most items I had on hand). I can’t wait to make it again.
Thanks, Mary Ann!