Panzanella Salad
Serves: 4
Preparation time: 30 min.
My recipe is a variation of the Insalata di Pane or Tuscan Bread Salad. Simple to make, but success depends on the quality and freshness of the ingredients and the type of white bread.
It is said that this dish originated many centuries ago with poor farmers in Tuscany making use of stale bread. The original version from Tuscany uses day-old bread, rucola (arugula or rocket salad), onions and other garden vegetables.
Ingredients:
You need white bread with a firm texture, it can be a couple of days old. Ciabattas or any crusty, white bread works well. Don't use sandwich bread.
- 800 gr (1 3/4 lbs) ripe cherry tomatoes, halved
- 225 gr (1 cup) chopped scallions
- 16 slices of day old Italian bread, cut into 5 cm (2 inches) cubes
- 1 cup olive oil for frying the bread
- 1 cup extra virgin olive oil for dressing
- 16 black olives (in oil)
- 16 basil leaves
- a large bunch of rucola (arugula, rocket, spinach or any other bitter green salad), washed and spin dried
- 500 gr (1 lbs) mozzarella cut into 2 1/2 cm (1 inch) cubes
- balsamico vinegar to taste
- salt and freshly ground pepper to taste
Optional (use either one or both):
- 225 gr (1/2 lbs) feta cheese cut into 2 1/2 cm (1 inch) cubes
- 16 slices of Italian salami, cut into slivers
Preparation:
Heat olive oil in a frying pan medium to high heat (put 1 bread cube in, if it sizzles the temperature is about right). Do not use too much olive oil, a 2 1/2 cm (1 inch) layer is enough. Otherwise the bread will get soggy. Arrange the bread in the frying pan in 1 layer, do not overcrowd and fry it on all sides until golden (not brown). Drain the bread on a paper towel. Alternatively you can toast the bread, albeit this is never done in Italy.
Arrange your salad greens on a plate, top it with the bread cubes, tomatoes, scallions, mozzarella, feta cheese and/or salami slivers (if using them), black olives and basil leaves. Mix extra virgin olive oil and balsamico lightly. Taste for salt and give a generous grinding of black pepper.
Serve immediately. A bottle of chilled rosé, Pinot Grigio or any light, crisp white wine completes this agreeable, tasty summer dish.
