From one of Italy's richest agricultural areas, a traditional dish from Tuscany's farmhouse cuisine, in a version made special by a 100% Italian oil.
4
15 minutes
easy

Ingredients

  • 400g /

    stale Tuscan bread

  • 4 /

    tomatoes

  • 2 /

    cucumbers

  • a few /

    lettuce leaves

  • 1 /

    Tropea red onion

  • to taste /

    basil

  • to taste /

    oregano

  • to taste /

    100% ITALIAN EXTRA VIRGIN OLIVE OIL

    olive-100-ita_kraken Find out more
  • to taste /

    salt and pepper

Discover more recipes

Instructions

Cut the bread into chunks and soak it in cold water for about 10 minutes. The bread must not become mushy, so take care to remove it from the water as soon as it has softened. Drain the bread with your hands, squeeze it thoroughly, break it up into small pieces with your hands and pour it into a large bowl.

Wash the vegetables. Dice the peeled cucumbers and tomatoes. Cut the lettuce into thin strips and slice the onion finely. Add a few torn-up basil leaves, dress with oil, salt and oregano and mix thoroughly.

Leave the panzanella to stand for a short time to absorb the flavours, then taste it and add salt if necessary. Add a generous dribble of oil and serve.

THE CHEF:

ZUCCHI

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.