Panzanella is a traditional Tuscan salad that dates back to the Italian Renaissance, first mentioned in the 16th century by the poet Agnolo di Cosimo, known as Bronzino. He described a salad made from onions, olive oil, and soaked bread, without tomatoes, as European cuisine didn’t embrace tomatoes until the 17th century, following the discovery of the Americas.
Originally, Panzanella was a simple dish, part of what Italians call cucina povera, and its purpose was to prevent food waste. In essence, stale bread was repurposed instead of being thrown away. Over time, the ingredients in this salad have evolved, and today, tomatoes and balsamic vinegar are essential components of the dish. In Tuscany, and other regions of Italy, Panzanella remains a symbol of summer, with small variations depending on the area.
With modesty, I add my own variation to these, using anchovy fillets and purple basil, since that’s what I had on hand at the time of preparation. In the spirit of avoiding food waste, I figured it would blend well with the other ingredients and successfully replace green basil.
Ingredients:
300 g cherry tomatoes (or other seasonal tomatoes)
150 g stale bread, torn into pieces or cut into cubes
1 small green onion, finely chopped
1 bunch of purple basil (or green, depending on preference)
3-4 anchovy fillets
2-3 tablespoons extra virgin olive oil
1-2 tablespoons balsamic vinegar
Salt and pepper
1 garlic clove
Preparation:
I started by placing the pieces of stale bread in a large bowl and drizzling them with a bit of olive oil, allowing them to soak up the flavor. Traditionally, the bread is soaked in water or tomato juice, but I preferred to toast it lightly to maintain a crunchy contrast. Then, I added the anchovy fillets, which gave the salad an extra burst of flavor and that signature umami note.
I halved the cherry tomatoes and mixed them with the chopped green onion and bread cubes. The tomatoes bring that sweet-tart taste, while the anchovy fillets provide a salty flavor, perfectly balancing the ingredients.
For the dressing, I combined olive oil with balsamic vinegar and added salt and pepper to taste. If you like a stronger flavor, you can rub the bowl with a garlic clove before adding the ingredients, to subtly infuse it, much like you would with bruschetta.
Finally, I tore the purple basil leaves and gently mixed them into the salad. The fresh basil not only adds an incredible aroma but also a pop of color to the dish. I let the Panzanella sit for a few minutes to allow all the flavors to meld before serving. And just like that, nothing more is needed! Panzanella is one of those simple yet satisfying dishes that transport you in spirit and help you get through the day with ease until the very next meal.
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