Impress your guests with this vegetarian Tuscan panzanella recipe
Panzanella is a traditional Italian salad that hails from the region of Tuscany. It's known for its clever use of stale bread and ripe tomatoes, transforming simple ingredients into a refreshing dish. Originally a meal of the peasants, it has gained popularity worldwide for its delightful flavors and textures. With our guide, you'll master this vegetarian and eggless classic. Check out the recipe and let's get cooking!
Gather the following ingredients
For this Tuscan dish, you'll need four cups of stale bread cubes, three chunked ripe tomatoes, one sliced cucumber, and half a thinly sliced red onion. Include 20 torn basil leaves and optionally, two tablespoons of capers. The dressing requires three tablespoons of red wine vinegar and one-third cup of extra virgin olive oil. Season with salt and pepper to taste.
Prepare the bread
Begin by preheating your oven to 350 degrees Fahrenheit. Spread the bread cubes on a baking sheet in an even layer and toast them until they are golden brown—about 10 to 15 minutes. This process will help dry out the bread further so it can better absorb the dressing later on. Once toasted, remove from oven and let cool.
Assemble the salad
In a large bowl, combine the toasted bread cubes with the succulent chunks of ripe tomatoes, the refreshing cucumber slices, and the thinly sliced red onions. If you're including capers, scatter them into the mix at this point. These ingredients, each contributing its distinct texture and flavor, are crucial to building the robust and varied profile of your traditional Tuscan panzanella salad.
Dressing perfection
In a small bowl, whisk red wine vinegar with extra-virgin olive oil until the mixture is well blended. Season with salt and pepper to your liking. Then, evenly drizzle the dressing over the salad, ensuring each ingredient is lightly coated. The goal is to achieve a light coverage of dressing throughout, without saturating the bread and vegetables.
Let flavors mingle
Add the torn basil leaves for a hint of aroma and then gently mix all the ingredients. This step is essential for allowing the flavors to blend seamlessly. Let the salad rest for about 30 minutes before serving. During this time, the bread and vegetables will absorb the dressing, enhancing their taste and ensuring that your Tuscan panzanella reaches its full potential in flavor.
