Panzanella

Panzanella is a riot of fresh and light flavors, perfect for cooling off during hot summer days. This typical recipe harmoniously combines the taste of stale bread, the sweetness of cherry tomatoes, the crunchiness of cucumbers, and the delicate flavor of red onion, creating an irresistible mix of textures and aromas. The key element that enhances all these flavors is basil-flavored extra virgin olive oil. This oil, with its delicate and enveloping taste, pairs perfectly with the ingredients of Panzanella, giving it a unique and unmistakable aromatic note. Every spoonful of this fresh salad is a sensory journey through the flavors of summer. The bread, softened in water, blends with the sweetness of cherry tomatoes and the crunchiness of vegetables, while the basil-flavored oil envelops every ingredient with its intoxicating aroma. Preparing Panzanella is very simple, but the final result is surprising.

INGREDIENTS (for 4 servings)

• 280 g unsalted, stale Tuscan bread
• 300 g Piccadilly tomatoes
• 300 g cucumbers (2 medium/small)
• 1 red onion
• 1 generous bunch of basil
• 60 ml white wine vinegar
• salt
• pepper
• basil-flavored extra virgin olive oil

PREPARATION

1. Slice the bread and soak it in cold water for about 10 minutes, then squeeze it well until it crumbles and place it in a bowl.
2. Wash and cut the cherry tomatoes; peel and slice the cucumbers. Peel the onion and cut it into rings.
3. Combine all the vegetables with the soaked and squeezed bread, add the coarsely torn basil, and season with white vinegar, salt, pepper, and a few tablespoons of basil-flavored oil. Mix very well and let the panzanella rest for a couple of hours.