Panzanella

Pane is Italian for “bread,” which is what the “pan” in panzanella refers to in this classic Tuscan salad from accomplished chef Sheilah Kaufman. She notes that adding fresh basil leaves is a common variation. 

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Panzanella

Yields: 6 to 8 servings

• 1 loaf firm, day-old country-style bread
• 1 1/4 cups water 
• 9 ripe tomatoes, diced 
• 1 large red onion, diced 
• 1 cucumber, chopped
• 4 garlic cloves, minced
• 1 cup chopped Italian (flat-leaf) parsley, or 1/ 2 cup sliced basil leaves
• 1 1/2 Tbsp chopped fresh rosemary (or 1 tsp dried) 
• 3 Tbsp extra-virgin olive oil 
• 1/2 Tbsp red wine vinegar 
• 1 tsp salt 
• 1/4 tsp freshly ground pepper  

Cut bread into large chunks, and place in large bowl. Toss with water to moisten completely, let stand 10 minutes. Squeeze out excess water, and coarsely chop bread into smaller cubes.

Place bread in bowl, and toss with tomatoes, onion, cucumber, garlic, parsley and rosemary. 

In a small bowl, whisk together olive oil, vinegar, salt and pepper. Blend well. Pour on salad and toss until everything is coated.