We’ve got memories of Italia Bella on our mind after the nation’s Euro Cup win this weekend! Before we began our adventures in parenthood, DadChef and I did a whirl around Italy through Rome, Milan, Venice, Florence, the Amalfi Coast, including a pit stop in Tuscany where we learned to make this rustic Italian salad at a stunning vineyard overlooking the hills of Tuscany – unforgettable. It’s a no-fuss meal for warm weather dining al fresco & starts with leftover, near-stale bread – Italians are all about a zero waste kitchen! By adding other seasonal ingredients like ripe tomatoes & some basic additions like cheese, onion, oil & vinegar, you have yourself one simple and delicious Tuscan Panzanella Salad and another no-cook meal option to add to your wanderlust kitchen!
About the Ingredients for Tuscan Panzanella Salad
- There are many variations of this simple dish, but the traditional version starts with using up stale bread and building it with fresh tomatoes, olive oil, red wine vinegar, fresh basil, salt + pepper and finishing with freshly grated Parmiggiano-Reggiano cheese. Fresh Buffalo Mozzarella is a bonus, but not essential.
- If you only have fresh bread on-hand, you can chop it up, toss it in olive oil & Parmiggiano-Reggiano cheese then pan fry it a bit to crisp it up!
- Besides ripe tomatoes, adding in-season fruit like sliced strawberries and peaches are a delicious twist on this classic dish!
Tuscan Panzanella Salad
- large salad bowl
- 1/2 loaf stale italian bread cut into chunks/cubes
- 2 medium tomatoes any you have on hand, diced or about 8-10 cherry tomatoes
- 1/4 red onion thinly sliced
- 1/2 cup extra virgin olive oil enough to generously coat the ingredients
- 4 tbsp red wine vinegar half as much as the oil you've used
- 1 ball buffalo mozzarella tear into small chunks (*substitute with whatever fresh cheese you have on hand, like bocconcini)
- 4 leaves fresh basil chopped, to taste (or used dried basil)
- coarse salt and ground black pepper to taste
- freshly grated parmigiano reggiano cheese to taste
- Add stale bread chunks to a bowl filled with a bit of water. Swish around about 10 seconds then remove & add to your salad bowl.
- Grab your tomatoes, squeeze out juices into your salad bowl then add in.
- Add your red onion, buffalo mozzarella & basil.
- Drizzle olive oil and pinches of salt & pepper to taste. Toss well, cover & refrigerate about an hour to let flavours mix together a bit more. *Refrigeration is optional - we've also enjoyed this one immediately after prep* Sprinkle with freshly grated parmigiano reggiano cheese just before serving. Buon appetito! TAG: @House_of_Kerrs #LaCucinadiKerrs on IG if you try!
If You Love Tuscan Panzanella Salad, You May Enjoy These Other Simple, No-Cook Italian Dishes Too:
Antipasto Misto Salad
We hope you enjoy bringing a Taste of Tuscany to your wanderlust kitchen! Share your creations with us or tag us on social @House_of_Kerrs if you try!