Panzanella - Tuscan Cuisine

Panzanella - Tuscan Cuisine


The word panzanella is formed from pane, meaning bread in Italian, and zanella, which refers to a deep bowl, generally used to serve the salad.

Panzanella, also called panmolle, is a popular summer salad from Tuscany, Italy. Bread, tomatoes, cucumber, plump tomatoes, sliced onions, bell peppers and an accompaniments of seasoning forms this salad. As it is known in Italy, don’t forget the olive oil. A lip smacking vinaigrette completes our preparation for this edition.

Read ahead the preparation which finds mention in 16th century Italian poetry.

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Panzanella - Recipe

Ingredients Required

  • 3 tablespoons of olive oil
  • French bread, cut into cubes of 1”
  • 1 teaspoon kosher salt
  • 2 plump tomatoes, chopped
  • 1 cucumber, seeded and skin not removed
  • 1 medium sized red bell pepper, seeded and chopped
  • 1 small to medium yellow bell pepper, seeded and chopped
  • 1 small red onion, thinly sliced
  • A handful of fresh basil
  • 3 tablespoons of capers


  • 3 to 4 cloves of garlic, fine minced
  • 1 teaspoon of Dijon mustard
  • 100 ml of olive oil
  • 3 tablespoons of olive oil
  • Kosher salt
  • 1/2 teaspoon of fresh ground black peppercorns

Procedure of Preparation

  • Heat oil in a large frying pan. Add the bread cubes and cook for about 10 minutes, constantly tossing.
  • Season with salt. Add excess oil when required. Make sure that the bread is totally cooked and is rich brown in color.
  • Whisk together the ingredients required for the vinaigrette.
  • Mix together cucumber, tomatoes, bell peppers, onions, basil and capers.
  • Add bread. Toss in the vinaigrette. Season generously and let the salad rest for about 3 minutes before serving.

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