PANZANELLA SALAD RECIPE AND HISTORY – Traditional bread salad

Panzanella is a delicious salad typical in the regions of Central Italy, and particularly in Tuscany. The recipe has been created to use the bread leftovers and common veggies like cucumbers, tomatoes, and onions. Here the history and recipe of Panzanella!

INGREDIENTS:

• 1 lb Ciabatta bread (here my recipe) (450 g)
• 1 red onion (alternatively spring onions)
• 1/2 cucumber
• 3 to 5 ripe tomatoes (depending on size and taste)
• 1 celery stalk (optional)
• 15 basil leaves (best if Genovese)
• 1/2 cup extra-virgin olive oil
• 6 tbsp red or white wine vinegar 
• 4 cups water
• to taste table salt

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ORIGIN OF PANZANELLA

The recipe of Panzanella is probably as ancient as the bread recipe: a simple and inexpensive way to use the stale bread loaves!

The word “Panzanella” derives from two different Tuscan words: Panzana, which means mushed or cream soup, and Zanella, which means soup bowl.

Before discovering the Americas and the introduction of tomatoes in Europe, the original Panzanella was a simple salad of bread, onions, and olive oil.

In the 14th century, Giovanni Boccaccio described a recipe that likely refers to Panzanella in one of his famous masterpieces, The Decameron’s tales, calling it “Pan Lavato” (washed bread).

TUSCAN PANZANELLA VS OTHER REGIONS RECIPES

The Basic Tuscan Panzanella ingredients are unsalted bread, red onions, tomatoes, cucumber, basil, vinegar, and extra virgin olive oil.

In addition to the classic ingredients, several family recipes enrich the Basic Panzanella with one or more of these ingredients: celery, capers, garlic, yellow or green bell peppers, and cherry peppers.

Even if Tuscan Panzanella is probably the most worldwide famous, this recipe is typical and traditional in almost all the regions of Central Italy, with some variations.

For instance, In Umbria is traditional to add green salad and arugula. 

In Rome, the Panzanella is particularly different: a whole slice of salted bread lightly soaked in water and vinegar, then topped with sliced tomatoes, basil, and olive oil.

Curious is the story of Sicilian Panzanella, imported on the island by the Duke Alfio Panzanella, enriched with local ingredients, like capers and preserved anchovies.

ITALIAN PANZANELLA AND INTERNATIONAL VARIATIONS

The traditional Italian Panzanella is made with stale bread, soaked, then squeezed and finally coarsely crumbled.

To make this, you want to use water and flour bread made without fats like Tuscan bread or Ciabatta.

The International Panzanella is often made with previously diced and toasted bread. It is delicious, but honestly, compared to the Traditional Panzanella is totally another recipe. 

PANZANELLA AND OTHER TRADITIONAL STALE BREAD TUSCAN RECIPES

The Panzanella follows the tradition of stale bread reuse recipes. 

Besides Panzanella, we find Pappa al Pomodoro in the Tuscan tradition, simple and delicious bread, and tomato soup.

Another classic is Ribollita: creamy vegetables and bread soup, where the black kale is the protagonist.

TIPS AND SUGGESTIONS

BREAD: the bread is probably the most critical ingredient to make a perfect Panzanella. I strongly suggest you use flour and water bread like Ciabatta or Tuscan bread. In case you want to try to make the best bread for Panzanella at home, click here for my recipe!

TOMATOES: for your Panzanella, it is possible to use beefsteak, heirloom, or Roma tomatoes, as you prefer. The crucial thing is that you want them red, ripe, and juicy!

OLIVE OIL: generally, the choice of olive oil depends on the region of the Panzanella recipe; extra-virgin is mandatory!

VINEGAR: traditionally, the vinegar for Panzanella is wine vinegar; red or white depends on your taste

PREPARING IN ADVANCE: to obtain the best taste, prepare Panzanella salad at least 2 hours in advance up to 8 hours. 

PANZANELLA SALAD RECIPE

Yield: 4

PANZANELLA SALAD RECIPE AND HISTORY - Traditional bread salad

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Panzanella is a delicious salad typical in the regions of Central Italy, and particularly in Tuscany. The recipe has been created to use the bread leftovers and common veggies like cucumbers, tomatoes, and onions. Here the recipe of Panzanella!

Ingredients

• 1 lb Ciabatta bread (here my recipe) (450 g)
• 1 red onion (alternatively spring onions)
• 1/2 cucumber
• 3 to 5 ripe tomatoes (depending on size and taste)
• 1 celery stalk (optional)
• 15 basil leaves (best if Genovese)
• 1/2 cup extra-virgin olive oil
• 6 tbsp red or white wine vinegar
• 4 cups water
• to taste table salt

Instructions

CHOOSING THE BREAD

1. To prepare a great Panzanella, you need simple water-and-flour bread, possibly no salted, like Bozza Pratese or Tuscan Ciabatta. 
2. Click here for my simplest recipe to prepare Ciabatta: it is ready from starch in less than 3 hours and perfect to prepare Panzanella!

BREAD AND ONIONS

1. First, dice the bread, best if a few days old. 
2. Then, mix 4 tbsp of wine vinegar with 4 cups of water.
3. Now, soak the bread into the vinegar and water mixture until completely soft.
4. Finally, reduce the onion into very thin slices and soak them in a cold water bowl for about 15 minutes. 

CUCUMBER AND OTHER VEGETABLES

1. At this point, rinse the vegetables.
2. Peel and dice a quarter of a cucumber, then slice as thin as possible the other part.
3. Finally, dice the tomatoes and slice the celery stalk.

ASSEMBLING PANZANELLA

1. Now raise and squeeze with your hands the bread as much as possible.
2. Pour the bread into a bowl along with all the vegetables, including the hand-chopped basil leaves.
3. Finally, season to taste with extra-virgin olive oil, vinegar, and salt, and stir well.

RESTING AND SERVING

1. To obtain the authentic Panzanella taste, you want to rest the bowl in the lower part of the fridge for at least 2 hours, covered. 
2. Take out Panzanella from the fridge about 10 minutes before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 588Total Fat 31gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 25gCholesterol 0mgSodium 0mgCarbohydrates 66gFiber 6gSugar 12gProtein 12g

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