Another dish typical of Tuscan rural tradition made using the ‘poor’ products of the land such as bread and vegetables: Tuscan panzanella salad, a refreshing medley of summer flavours. This bread salad – the bread for which must be Tuscan (that is, unsalted) – is a perfect summer dish for a light but tasty lunch. The original recipe calls for only the ingredients we have listed below, but as in any salad you may add many others: from tuna to capers, from lettuce to carrots.
Day-old Tuscan bread
2 ripe salad tomatoes
1 red onion
10 basil leaves
Oil from our olive-press
White wine vinegar
Moisten the bread with water. The quantity of water will depend on your taste.
Wash all the vegetables and cut into small pieces.
Squeeze the excess moisture from the bread, crumble into a bowl, add the vegetables and season to taste with salt, oil and vinegar.
Refrigerate the panzanella before serving.
The vegetables from our organic garden give our panzanella a unique flavour . . . we invite you to try it!