It also makes a great food you can prepare for the beach, picnics, barbeques, work and school. And it’s healthy, too. What else could you want from a Summer pasta?
Before I share my recipe with you, let me answer any questions you might have around Panzanella.
Panzanella is a dish that originates from Italy. It stands as a testament to the Italian culinary philosophy of simplicity and the use of fresh, high-quality ingredients.
This iconic salad hails specifically from the Tuscany region of Italy.
Though the exact date is unknown, Panzanella was likely invented during the Middle Ages. Early versions of the dish were quite different, often missing the tomatoes we associate with it today, as tomatoes were not introduced to Italy until the 16th century.
The name ‘Panzanella’ derives from two Italian words: ‘pane’, which means bread, and ‘zanella’, a term for a soup bowl. Essentially, it refers to a dish involving bread served in a bowl.
Panzanella is pronounced as “pan-za-nel-la”.
In English, there isn’t a direct translation for ‘Panzanella’. However, considering its etymology, it can be interpreted as ‘bread in a bowl’.
Traditional Panzanella is made with soaked stale bread, ripe juicy tomatoes, fresh basil, onions, cucumber, and often includes other ingredients like capers or olives. It’s all mixed together and dressed with olive oil and red wine vinegar.
Panzanella boasts a plethora of flavors. It’s refreshingly tangy from the vinegar and tomatoes, with a pleasing contrast of textures from the crusty bread that’s absorbed the juices and dressing, to the crunch of fresh veggies. The extra virgin olive oil adds a smooth richness that ties all the elements together.
Panzanella is versatile. It can be served as a light main dish, or as a side to meats or fish. It’s also an excellent dish to accompany Italian classics like pasta or a charcuterie board, or to serve as part of a picnic or barbecue.
Do you love gnocchi? If so, check out these other recipes on the blog.
