When I talked with Francesco Mangano, he sung the praises of this simple summer dish. Panzanella is a traditional Tuscan salad that uses up stale, crusty bread and pairs it with brightly flavored summer produce.

Start with some stale bread, red wine vinegar and olive oil.

 

Chop the bread up into cubes. Toss with a 2:1 ratio of red wine vinegar to olive oil. I had 1/4 baguette and tossed it with 1/4 cup red wine vinegar and 2 Tbsp olive oil. Let sit for several hours. The bread will soak in the juices.

 

Next, you will add some fresh produce. Chop up some tomato, cucumber, red onion and fresh basil.

 

Toss all ingredients together. If you have the patience, let it sit for 30 minutes to an hour so all the flavors mix.

 

If you're like me, you won't be able to wait. Don't worry, it's still really good!

 

 

 

 
Panzanella

 

 

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