{"id":28139,"date":"2024-11-19T01:56:56","date_gmt":"2024-11-19T01:56:56","guid":{"rendered":"https:\/\/travelshelper.com\/staging\/?p=28139"},"modified":"2026-03-01T00:20:39","modified_gmt":"2026-03-01T00:20:39","slug":"panzanella-salat","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/cs\/world-of-food\/italian-national-food\/panzanella-salad\/","title":{"rendered":"Panzanella Sal\u00e1t"},"content":{"rendered":"\n

Panzanella, or panmolle, is a Tuscan bread salad that embodies the core characteristics of Italian summer cuisine. The origins can be identified in the 16th century, marked by its initial reference in Italian literature by the Florentine artist and poet Bronzino. Reflecting its modest origins as a way to use stale bread, the term “panzanella” probably comes from the words “pane” (bread) and “zanella,” a deep plate used for serving.<\/p>\n\n\n\n

The modern panzanella evolved in the 20th century by including tomatoes, so defining it as the ultimate summer salad we know of today. The key ingredients are stale Tuscan bread, ripe tomatoes, red onions, cucumbers, fresh basil, extra virgin olive oil, red wine vinegar, salt, and pepper. The kind of bread is crucial; it should be made without salt using a dark crust and dense crumb.<\/p>\n\n\n\n

Stale bread is soaked in water, extra moisture is removed, tomatoes, onions, and cucumbers are diced, bread is broken into pieces, torn basil leaves are added, and olive oil, vinegar, salt, and pepper are seasonings used overall. To help the flavors to mix, the salad should rest for at least one hour.<\/p>\n\n\n\n

There are clear regional variances including Matera’s Cialledda, Pugliese Acquasale, and Roman Panzanella. Panzanella is a perfect example of the ingenuity found in Italian cucina povera since it shows how deftly simple, readily available ingredients can be transformed into mouthwatering cuisine. With chefs regularly adding mozzarella, capers, or grilled vegetables, this dish is currently rather popular in elegant dining rooms all around.<\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Panzanella\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Panzanella Salad<\/h2>Recipe by Travel S Helper<\/span>Course: Appetizers, Salads<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

260<\/p>kcal<\/span><\/div><\/div><\/div>

Panzanella Salad arrives at the table in a riot of sun-softened tomatoes, cucumber ribbons, and toasty bread cubes that have soaked in every last drop of olive oil and vinegar. Start by tearing four cups of rustic Italian bread into bite-sized morsels, then roast them at 400\u00b0F until their edges blush golden and their centers yield with just a gentle press. In a large bowl, nestle those warm cubes among two plump, sliced tomatoes, one peeled cucumber cut into half-moons, a diced red bell pepper, and thin crescents of red onion. Scatter a quarter-cup of fresh basil torn by hand, and pluck two briny capers from their jar. In a small dish, whisk two tablespoons of red wine vinegar with a quarter-cup of extra-virgin olive oil, then pour the mixture over the salad in a steady stream. Season with a pinch of salt and a few twists of black pepper, then give everything a quick toss\u2014bread should glisten, vegetables shimmer. Serve immediately for that perfect give-and-take of crunch and juice, or let it rest in the fridge for up to twenty-four hours to deepen the flavors.<\/p>

Ingredients<\/h3>
  • <\/span>

    4 cups of day-old rustic Italian bread, cut into 1-inch cubes<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup extra virgin olive oil, plus more for drizzling<\/span><\/p><\/li>

  • <\/span>

    2 large ripe tomatoes, cut into wedges<\/span><\/p><\/li>

  • <\/span>

    1 cucumber, sliced<\/span><\/p><\/li>

  • <\/span>

    1 red bell pepper, chopped<\/span><\/p><\/li>

  • <\/span>

    1\/2 red onion, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup fresh basil leaves, torn<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons capers, drained<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons red wine vinegar<\/span><\/p><\/li>

  • <\/span>

    Salt and freshly ground black pepper, to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Bread<\/strong><\/li>
    • Preheat the oven to 400\u00b0F (200\u00b0C).<\/li>
    • In a large bowl, toss the bread cubes with 1\/4 cup of extra virgin olive oil, ensuring they are evenly coated.<\/li>
    • Spread the bread cubes on a baking sheet and bake for about 10 minutes, or until they are golden and crisp.<\/li>
    • Remove from the oven and let them cool.<\/li>
    • Combine the Vegetables<\/strong><\/li>
    • In a large salad bowl, combine the tomatoes, cucumber, red bell pepper, red onion, basil leaves, and capers.<\/li>
    • Assemble the Salad<\/strong><\/li>
    • Add the cooled bread cubes to the bowl with the vegetables.<\/li>
    • Drizzle with red wine vinegar and additional extra virgin olive oil to taste.<\/li>
    • Season with salt and freshly ground black pepper.<\/li>
    • Toss and Serve<\/strong><\/li>
    • Gently toss all the ingredients together until the bread is well-coated with the dressing and the vegetables are evenly distributed.<\/li>
    • Let the salad sit for about 20 minutes before serving to allow the flavors to meld and the bread to absorb the juices.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      Notes<\/h3>\n\t\t\t\t\t
      • Traditional Panzanella is a great way to use up stale bread, as it absorbs the flavors of the dressing and vegetables.<\/li>
      • For added depth of flavor, you can include ingredients like mozzarella cheese, anchovies, or olives.<\/li>
      • This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day.<\/li><\/ul>\n\t\t\t\t<\/div>