Panzanella (Panzanella Toscana)

Panzanella is Tuscany's brilliant answer to stale bread: submerge it in water, squeeze it out, and combine it with the summer's best tomatoes and basil. Recorded as far back as the 16th century, this peasant salad thrives on the principle that slightly under-ripe, flavourful tomatoes — not sweet greenhouse ones — make the best dressing.

Serves: 4

Ingredients

• 300g (10 oz) stale Tuscan or sourdough bread, crusts on
• 600g (1.3 lb) ripe but firm tomatoes, mixed varieties if possible
• 1 small red onion, very thinly sliced
• 1 cucumber, peeled and roughly chopped
• Large bunch fresh basil
• 5 tbsp (75ml) extra-virgin olive oil
• 2 tbsp (30ml) red wine vinegar
• Salt and black pepper

Instructions

1. Tear the bread into rough 3–4cm (1.5 in) chunks. Submerge in cold water for 10 minutes until softened throughout. Squeeze out firmly — the bread should be moist but not waterlogged. Break into smaller pieces and spread on a tray.
2. Cut the tomatoes into irregular chunks over a bowl, preserving all the juices. Salt generously and let stand 10 minutes.
3. Soak the sliced red onion in cold water for 10 minutes to remove harshness, then drain.
4. Combine the bread, tomatoes with their juices, onion, and cucumber in a large bowl. Tear in the basil generously.
5. Drizzle with olive oil and red wine vinegar. Season with black pepper and toss well. Taste and adjust seasoning.
6. Rest 20–30 minutes at room temperature before serving — this is not a salad to eat immediately. The bread should be saturated with tomato juice and dressing.

Cook's Notes: Authentic Tuscan bread is unsalted (pane sciocco) — if using salted sourdough, reduce the added salt. The salad is ruined by refrigeration, which turns the tomatoes mealy. Make it no more than 2 hours ahead and serve at room temperature.