Panzanella

Panzanella is a traditional Italian salad, originating from Tuscany, that pays homage to summer with its fresh and flavorful ingredients. This recipe is perfect for the fasting period due to its simplicity and the plant-based ingredients it uses. An essential element of Panzanella salad is the bread, which should be rustic bread, preferably a day old, to provide texture and absorb the delicious dressing. Additionally, fresh basil adds an unmistakable aromatic note that transforms each serving into a true celebration of flavors.

To prepare Panzanella, start by cutting the bread into cubes of about 2-3 cm. Heat a pan over medium heat and add a little olive oil. Add the bread cubes and lightly toast them, stirring constantly, until they become golden and crispy. This step is essential to ensure a pleasant texture. Meanwhile, prepare the vegetables: cut the tomatoes into large pieces, the cucumbers into thin rounds, and the red onion into fine slices.

In a large bowl, combine the prepared vegetables with the toasted bread cubes. Add the fresh basil leaves, torn by hand to release their aroma. For the dressing, mix the olive oil with balsamic vinegar, salt, and pepper to taste. You can also add a teaspoon of Dijon mustard for an extra flavor boost. Pour the dressing over the salad and gently mix to ensure that all ingredients are well coated.

Let the salad sit for about 15-20 minutes before serving, so the flavors can meld perfectly, and the bread can absorb the vegetable juices. Panzanella can be served as a main dish, but it also pairs excellently as a side dish with grilled meats or fish. This salad is not only delicious but also a healthy choice, packed with vitamins and minerals from the fresh ingredients. Enjoy Panzanella on your terrace in the middle of summer, and savor a simple yet flavorful meal!