Panzanella

Panzanella: a taste of Tuscany

Panzanella is a humble but supremely refreshing salad for warm summer days. This Tuscan specialty is easy to make and even easier to appreciate.

The origins of panzanella salad

Panzanella is an Italian bread salad, popular in Tuscany and throughout central Italy. It traces its origins at least as far back as the 15th century, when drying was a common way of preserving bread. The dry bread would be soaked in water and vinegar, squeezed to get rid of excess moisture, and mixed with fresh vegetables from the garden. Today, ripe tomatoes are an important ingredient in panzanella. But until the 20th century, this salad was based mainly on onions.

Different delicious panzanella variations

A panzanella can be as simple or as elaborate as you want. The bread can be toasted with olive oil in the oven or in a pan. Various herbs such as mint, thyme, and basil can be included. And traditional Italian cheeses like mozzarella and parmesan can add texture and flavour. Of course, any veggies you like are welcome, such as bell peppers, celery, or thinly sliced fennel. You can also try oven-roasting the tomatoes, especially if tomato season isn’t at its peak. Finally, try adding borlotti beans, white beans, or chickpeas in your panzanella.

Helpful storage tips for later consumption

Panzanella doesn’t store well in the refrigerator. You can however make panzanella a couple of hours in advance and let it sit in your fridge’s veggie section. Remember to remove the salad from the fridge at least 30 minutes before serving. If you’re preparing a panzanella to serve several hours later, hold off the seasoning and add vinegar and oil just before serving.