Create the traditional Tuscan dish of Italian flavors. Despite being considered a dish for the poor, using quality tomatoes, olives, and mozzarella is key.
Panzanella is a “poor” dish (piatto povero) of the Tuscan tradition whose name derives from “bread to soak”. With stale bread, women of the past made tasty but simple recipes like this delicious salad or the equally famous pappa al pomodoro (tomato soup). Even in this case, the high-quality ingredients are essential for the success of a dish that is not “just” a salad but a feast of Italian flavors.
The original recipe calls for the use of the red onion, vinegar and bread soaked in water, then squeezed and crumbled. Over time, the recipe was modified with the addition of other ingredients such as tomatoes, olives, or mozzarella.
- 15 cherry tomatoes
- 2 small red onions
- 10 basil leaves
- dried oregano to taste
- Kamut Spelt or whole wheat bread to taste
- extra virgin olive oil to taste
- salt to taste
- Wash and cut the onion, tomatoes (leaving them whole) and basil.
- Arrange the vegetables in a bowl, adding oregano, basil and bread, cut into squares (if you prefer, you can brown it in a pan).
- Season with salt and a generous amount of olive oil and stir.
- Let stand for at least 30 minutes, so as to mix the ingredients together.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.