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The Panzanella




Extra virgin olive oil

to taste

Red onions from Acquaviva delle Fonti

1 unit

White vinegar

4 spoons

Tuscan bread

400 grams

Black pepper

to taste

Iodized salt

to taste


15 leafs

Pachino tomatoes

500 grams

first courses from Italy - Toscana

The Panzanella

The Panzanella

vegan with gluten high in potassium

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

The Panzanella

Typical dish of the Tuscan tradition, the Panzanella is the Tuscan name of a rustic summer meal, a poorly derived, very simple peanut dish, which does not need to be cooked. The main ingredients of this dish are really simple

The Panzanella step 1

step 1

Peel and sliced ​​the thin sliced ​​onion, then soak it in a bowl with water and three tablespoons vinegar of white wine for at least 30 minutes.

The Panzanella step 2

step 2

Finally, grind, wash and cut into small pieces the tomatoes and keep them aside.

The Panzanella step 3

step 3

Take the slices of Tuscan bread, remove the crust with a knife, then bake it with a solution of water and vinegar without soaking them too much.

The Panzanella step 4

step 4

Once the bread is simply softened, squeeze it, cut it roughly with your hands and put it in a large salad bowl

The Panzanella step 5

step 5

Drain the red onion from its soaking water, then add it to the bread, add the cherry tomatoes, the basil leaves, broken by hand.

The Panzanella step 6

step 6

Mix all the ingredients gently with a spoon, season with the extra virgin olive oil, then season with salt and pepper.

The Panzanella step 7

step 7

Mix again and taste. Now rest your panzanella in the fridge for at least an hour, so that it will grow taller. And there is nothing left to serve

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