Panzanella is a tomato and bread salad that originated in Tuscany but is now rather popular around the peninsula. As is the case with most Italian recipes, the dish evolves as people make it their own, so this video recipe features my way of making Panzanella.
The ingredients are listed below if you'd like to follow along at home.
Panzanella ingredients
A few slices of old bread, either sourdough or ciabatta. Tear the bread into large chunks, then bake them in the oven for a few minutes, until hard. Next, soak them in olive oil for 10 minutes.
a mix of different kinds of tomatoes
lots of basil
1 large red onion
1 bunch of arugula leaves
some capers (don’t overdo it)
balsamic vinegar, a few tablespoons
extra-virgin olive oil
salt
pepper