Panzanella

the Fresh Taste of Summer

A dish of pure summer essence, Panzanella is a meeting of land and sun, of bread and garden produce. Born from peasant tables where nothing was wasted, this soaked bread salad evokes long, slow days and outdoor lunches under vine-covered pergolas. Fresh, fragrant, and essential, it is the elegance of simplicity.

Preparation time

20 minutes

Recipe for

4 people

PREPARATION:

  1. Cut the stale Tuscan bread into pieces and soak it in water for a few minutes, then gently squeeze out the excess.
  2. Slice the tomatoes, cucumber, and onion into thin pieces.
  3. Combine all ingredients in a large bowl, mixing gently.
  4. Season with salt, pepper, vinegar, and a generous drizzle of Tenuta della Sgrilla organic extra virgin olive oil.
  5. Let it rest for at least 30 minutes to allow the flavors to blend. Serve with fresh basil leaves.

INGREDIENTS:

  • 300 gr (10 oz) stale Tuscan bread
  • 3 ripe tomatoes
  • 1 red onion
  • 1 cucumber
  • Fresh basil
  • Red wine vinegar
  • Organic extra virgin olive oil, salt and black pepper