In essence, Tuscan panzanella is a bread salad. Unsurprisingly, the quintessential summer preparation has humble origins as once upon a time, the dish was a means for farmers to not put their stale bread to waste. In panzanella's earliest form, onions and vinegar comprised the two other ingredients – tomatoes were added later.
The key to getting panzanella right is simply softening the bread by soaking it for just a few seconds in a mixture of equal parts water and vinegar before breaking it up and combining it with tomatoes, red onion, extra-virgin olive oil, salt, vinegar, and basil – it's like a deconstructed, jumbled bruschetta of sorts. Or a crouton-heavy salad.
Panzanella essentials
Tomatoes
Use your favorite variety, but we suggest plum tomatoes, which contain the right amount of acidity. Cherry tomatoes are quite easy on the eye, but their flavor is a little more pungent. If beefsteak tomatoes are in season, they're the way to go as long as they're not too ripe.
Onion
If you can find Cipolla Rossa di Tropea from Calabria, these PGI onions have a particular sweet flavor that enhances the dish – plus the distinct, deep purple hue adds a picture-perfect flair that #foodgram-ers will love. If you're not a fan of raw onions, soak the slices for an hour in water and vinegar, which will temper their sharpness with a hint of sweetness.
Bread
If you can find a crusty, unsalted Tuscan-style bread, then go for it. Otherwise, a basic, hard loaf will suffice – avoid rolls, focaccia, sandwich bread, and other super-soft bread varieties. However, the bread should be softened first by soaking – but not so soft that it turns to mush. Obviously, stale bread is optimal, but you can always cut fresh bread into cubes and toast in the oven prior.
Vinegar
Vinegar is essential because of the tartness it adds. Use the best quality you can get – we suggest delicate white wine vinegar.
How to make panzanella
Combine equal parts water and vinegar in a container and immerse the bread for just a couple of seconds – don't let it get too soft! If necessary, gently squeeze the bread to remove excess moisture.
Break the bread into cubes, and place them in a large salad bowl.
Add some chopped, seeded plum tomatoes and an onion cut into slices, but not too thin.
Season with extra-virgin olive oil, salt, and pepper, and add a little more vinegar if you like.
Finish with plenty of fresh basil.