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Recipe

PANZANELLA UMBRA

Duration :

90 Minutes (3Hr Sitting)

Difficulty :

Medium

Serves

8 – 10 people

Ingredients

  • ½ – ¾ cups Monini Extra Virgin Olive Oil 
  • ½ loaf 1 – to 2 – day old Tuscan or other dense, crusty peasant bread 
  • 4 tablespoons red wine vinegar 
  • 8 large, ripe tomatoes, diced 
  • 1 large cucumber, peeled halved lenghtwise, seeded, and sliced 
  • ¼ inch thick 1 small red onion, peeled, halved, and thinly sliced 
  • 6 scallion, trimmed and thinly sliced 
  • 1 cup washed and dried basil leaves 
  • Salt and pepper to taste 

Method

  1. Cut the crust off the bread and discard.
  2. Cut the bread into ½ inch cubes.
  3. Spread out on a tray and set aside for 1 to 3 hours to dry. Transfer the bread cubes to a large bowl and sprinkle with 2 tablespoons of the vinegar. Toss well. The bread should be wet but not dripping or soaked; add the remaining vinegar slowly, as necessary, until the bread is just wet.
  4. Add the tomatoes, cucumber, onion, and scallion to the bowl and mix gently. With your hands, tear the basil leaves into small pieces and add to the bowl. Drizzle with the olive oil, salt and pepper to taste, and mix again.
  5. Serve immediately or refrigerate up to 4 hours before serving. 

Products used

Get them from all leading supermarkets

Extra Virgin Olive Oil