Panzanella it is a typical dish of Central Italy, especially in Toscana, Lazio and Umbria, loved and consumed for many centuries.
Already in the 14th century Boccaccio mentioned it with the name of “washed bread” because it is a humble dish, born from the recovery of stale bread and the peasants’ habit of wetting dry bread and seasoning it with the vegetables available in the garden.
Servings = 4 pax – Prep. Time = 15 minutes
- 8 slices of bread (better if 2 or 3 days old)
- 4 red tomatoes
- ½ red onion
- 30 gr. basil leaves
- 1 cucumber
- ¼ cup vinegar
- ½ cup extra virgin olive oil
- salt & grains of black pepper
Soft the bread slices into a bowl of cold water for about 5 minutes.
Squeeze the bread and gently chop the crumb with your hand. Store the bread in a bowl.
Wash and dry onion, tomatoes and the peeled cucumber.
Slice and chop them very thin and add salt and pepper.
Merge the salad to the bread and add oil, vinegar and the cut basil leaves.
Deeply mix all together and let it rest for about 1 hour before to serve.