Panzanella Toscana

GialloZafferano’s selected panzanella toscana combines stale Tuscan bread with tomato, cucumber, red onion and basil. This cold, uncooked dish draws its characteristic acidity from white-wine vinegar in the bread’s soaking liquid.

Bread slices are cut into rough cubes and mixed with water and vinegar. They rest while absorbing the liquid evenly, with the water quantity adjusted to the bread’s dryness.

Tomatoes are cut into small pieces, the cucumber peeled and sliced, and the red onion thinly sliced. These prepared vegetables join the soaked bread.

Basil leaves are torn by hand before salt, black pepper and extra-virgin olive oil dress the mixture. Further mixing brings the bread and raw vegetables together.

The complete panzanella stays in the refrigerator until it is served. The selected cucumber version keeps the dish soft from its soaked bread and fresh in character from its raw vegetables and basil.