ItalianTuscan
Panzanella
by Gambero Rosso · 452K subscribers on YouTube
Max Mariola prepares a classic Tuscan panzanella, a summer bread salad with a variety of tomatoes, green beans, cucumber, red onion, avocado, bell pepper, celery, and hard-boiled eggs, dressed with olive oil and vinegar, and topped with capers and fresh herbs.
- Difficulty
- easy
Ingredients
17 items- Pomodoro CannoneAlternative: San Marzano or other ripe tomatoes
- Pomodoro PiccadillySmall, sweet tomatoes
- Fresh BasilTorn by hand
- Fresh OreganoLeaves only
- Fine SaltTo taste
- Black Pepper(optional) — To taste
- Green BeansBlanched
- 2 pcsEggsHard-boiled
- CucumberSeeds removed if necessary
- Red Onion(optional) — Sliced into rounds; can be omitted or soaked in water and vinegar to reduce sharpness
- AvocadoRipe but firm
- Yellow Bell PepperYellow bell pepper, white filaments removed
- CeleryOuter stalks, strings removed
- FresellaTwice-baked bread; can substitute with stale bread
- Extra Virgin Olive OilLigurian or other high-quality extra virgin olive oil
- White Wine VinegarFor soaking the bread and dressing
- Caper Flowers(optional) — Or capers; for garnish
Method
- Cut the tomatoes (a mix of Cannone, San Marzano, and Piccadilly) into wedges. Place them in a large bowl.
- Tear fresh basil and oregano with your hands and add to the tomatoes. Season with salt and pepper.
- Blanch the green beans in boiling water for a few seconds, then drain and set aside.
- Boil the eggs for exactly 7 minutes, then cool under cold water, peel and set aside.
- Peel the cucumber, remove the seeds if necessary, and cut into small dice.
- Slice the red onion into thin rounds.
- Peel the avocado and cut into dice.
- Remove the white filaments from the yellow bell pepper and cut into dice.
- Remove the strings from the outer stalks of celery and cut into small pieces.
- Soak the fresella (or stale bread) in water mixed with white wine vinegar until soft.
- In a large bowl, combine all the chopped vegetables, the blanched green beans, and the soaked bread. Drizzle generously with extra-virgin olive oil and a little more vinegar if desired. Toss well.
- Peel and quarter the hard-boiled eggs and arrange them on top of the salad.
- Garnish with caper flowers (or capers) and fresh oregano. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
