What is Panzanella?

Panzanella (pronounced pan-dzah-NEH-lah) is a delightful Italian salad that hails from the beautiful region of Tuscany. Traditionally composed of bread, onions, and vegetables, with tomatoes being the star addition in more modern times, this dish was originally created as a way to avoid wasting stale bread.

In its essence, Panzanella embodies resourcefulness; the stale bread is soaked in water and then used to create a nourishing salad that is bursting with flavor. The first recorded mention of this dish dates back to the 16th century, penned by the Renaissance artist, Agnolo di Cosimo, known commonly as Bronzino. His passionate ode to this refreshing salad highlights its long-standing cultural significance in Italy.

What Does the Word “Panzanella” Mean?

The term panzanella is derived from two Italian words: pane, meaning bread, and either zana or zanella, referring to a rustic dish in which the salad was historically served. Thus, Panzanella perfectly encapsulates its humble yet delicious roots in modern Italian cuisine.

Ingredients

Here’s what you’ll need to whip up a fantastic Panzanella salad:

• TOMATOES: Any ripe, fresh tomatoes will do. Heirloom varieties from the garden are my favorite when they are in season, but cherry or vine tomatoes also work beautifully!
• BREAD: Traditionally, unsalted Tuscan bread is used. In other parts of the world, opt for day-old crusty bread like sourdough, Italian bread, or a country loaf. If your bread is fresh, you can toast it lightly to firm it up.
• CUCUMBER: Half an English cucumber adds a refreshing crunch, and its small seeds ensure it won’t make the salad too watery.
• RED ONION: A sliced red onion is classic, but feel free to use shallots for a milder taste. If you’d like, soaking the onion slices in ice water for about 30 minutes can soften the flavor.
• GARLIC: A hint of minced garlic is essential for the vinaigrette’s robust flavor.
• VINEGAR: Standard red or white vinegar will suffice, but feel free to use Champagne or Sherry vinegar for a twist!
• DIJON MUSTARD: While not traditional, adding this helps blend the oil and vinegar effectively.
• OLIVE OIL: Use high-quality extra virgin olive oil for the best results.
• SALT: Essential for seasoning and also drawing the juices from the tomatoes.
• PEPPER: Freshly ground black pepper adds a delightful kick.
• FRESH BASIL: Basil is a key flavor; feel free to use as much as you like!

How to Make Panzanella Salad

This classic Tuscan beauty is incredibly easy to prepare! Follow these steps to elevate your Panzanella from good to unforgettable:

Step 1: Prepare the Tomatoes

Start by cutting the tomatoes into bite-sized pieces (or halving cherry tomatoes), then place them in a colander over a bowl. Generously season them with salt and toss them gently. Let them sit for about 15 minutes. This will draw out some of their juices and enhance their flavor.

Step 2: Toast the Bread

In a skillet, heat a couple of tablespoons of olive oil over medium-low heat. Add bread cubes and cook until they are golden brown and crispy. This should take around 10 minutes. Ensure they’re toasted on all sides and save them for the salad.

Step 3: Make the Dressing

In the bowl where you placed the drained tomato juices, whisk in the vinegar, mustard, garlic, a pinch of salt, and pepper. Gradually add the olive oil while whisking until all ingredients are well-combined into a beautiful vinaigrette.

Step 4: Assemble the Salad

In a large bowl, combine the salted tomatoes, cubed cucumber, sliced red onion, and toasted bread. Drizzle with the vinaigrette and add the fresh basil. Toss everything together to ensure all the ingredients are well mixed.

Let the salad rest for 20 to 30 minutes before serving to allow the bread to absorb the amazing flavors!

What to Serve with Panzanella?

Panzanella is the perfect companion to grilled meats like chicken, fish, or steak. It also stands out as a light lunch or a refreshing appetizer salad.

If you’re wondering about wine pairings, I recommend chilled crisp dry white wines or rosés. An Italian Verdicchio works beautifully, or you can opt for a lovely Chardonnay or Sauvignon Blanc.

Panzanella Variations

This salad is wonderfully adaptable! While tomatoes are common, remember that Panzanella is essentially a bread salad. Feel free to mix things up and get creative!

• Substitute with additional vegetables like bell peppers, corn, zucchini, or artichoke.
• Add protein such as grilled chicken, steak, or even a fried egg for a more substantial meal.
• Try seasonal fruits like peaches or figs to give your salad a fresh twist, along with some prosciutto for extra indulgence!
• Transform it into an antipasto-style salad by adding olives, capers, and charcuterie.
• For a cheesy version, include mozzarella, burrata, or ricotta!

Frequently Asked Questions

Does Panzanella keep well?

Panzanella does not keep well, as the bread will become soggy. However, leftover Panzanella can be pureed into a delicious Gazpacho-style soup.

Can I use croutons instead of fresh bread?

Using store-bought croutons won’t yield the same flavor and texture. Stick to fresh, rustic bread for an authentic experience!

How far ahead can I make Panzanella?

You can prepare it at least 30 minutes ahead, but it’s best served within a couple of hours to retain its texture.

What’s the best way to store leftovers?

Panzanella leftovers don’t store well, but they make a great soup if you blend them with additional tomatoes.

Can I customize the ingredients?

Absolutely! Feel free to substitute or add vegetables and proteins according to your preference and seasonal availability.