Panzanella Salad

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.

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.

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.

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.