Panzanella is a classic Tuscan salad generally made at the peak of the tomato season, as it is one of the key ingredients. It is hearty enough to have for dinner on a warm summer evening, paired harmoniously with a chilled red wine, like Lumavite Devay. The absolute best Panzanella I have ever had was at Osteria Sette di Vino, located in the heart of Pienza.
See ingredients, directions and pairings.
3 cups Day Old Italian Bread, cubed
1 1/2 pounds Ripe Tomatoes, chopped coarsely
1/2 cup Red Onion, sliced tinly
1 Cucumber, peeled and cubed
2 Celery Ribs, sliced
1/2 cup Basil Leaves, torn
1 Garlic Clove, minced
1/2 cup Ricotta Salata, chopped very roughly
1/2 cup pitted olives, I use Castelvetrano olives in this recipe
2 tablespoons Red Wine Vinegar
4 tablespoons EVOO
Pinch of Crushed Red Chili Flakes
Sea Salt & Pepper to taste