Panzanella Recipe with Artful Italia

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is often less expensive.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder taste, while white onion is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Introduce the dish and its significance in Italian summer cooking.

Explain the basic ingredients of Panzanella: bread, tomatoes, basil, red onion, olive oil, and vinegar.

Select ripe Canestrino tomatoes, noting their quality and characteristics.

Chop the tomatoes into small squares, keeping the juices and seeds.

Cut the stale sourdough bread into manageable pieces and soak it in cold water for a few seconds until softened.

Place the soaked bread in a colander and squeeze out excess water, aiming for a coarse texture.

Add olive oil and a few drops of vinegar to the bread mixture, mixing gently.

Slice the red onion and prepare a quick pickle with red wine vinegar, cold water, and a pinch of sugar, letting it sit in the fridge for half an hour.

Add the pickled onions to the bread and mix gently.

Tear fresh basil leaves and add them to the salad, adjusting the amount to taste.

Season with salt and add more olive oil, mixing thoroughly with hands for a gentle combination.

Refrigerate the salad for half an hour before serving, emphasizing it should be slightly chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary