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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Panzanella
Italian
appetizer
salad
Tuscan bread salad featuring ripe tomatoes, crusty bread, and fresh herbs
Cook Mode
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RECIPE
Panzanella
Tuscan bread salad featuring ripe tomatoes, crusty bread, and fresh herbs
Prep20 mins
Cook5 mins
Total25 mins
Servings6
Italian
appetizer
salad
Ingredients
- 4 cups day-old crusty bread, cubed
- 4 ripe tomatoes, chopped
- 1 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
Preparation
1
Toast bread cubes until lightly crisp
2
Mix chopped tomatoes, onion, and cucumber
3
Whisk olive oil, vinegar, salt, and pepper
4
Combine bread, vegetables, and dressing
5
Let sit for 15 minutes to allow flavors to meld
Servings and Nutrition
Number of Servings in Panzanella6
Nutrition for 1 serving (1 cup)
240Calories (kcal)
6Protein (g)
32Carbs (g)
10Fat (g)
Protein 6.0g10%
Carbs 32.0g53%
Fat 10.0g37%