Panzanella is a bread and tomato-based salad which is typical of Tuscany. It is a simple dish, often referred to as a poor man’s meal as tradition has it that these are the types of meals that were made with leftovers or simple ingredients that are easy to come by. It may be simple, but it really is full of taste and makes for a perfect lunch that requires no cooking! This Panzanella recipe is one that mirrors the Tuscan tradition, but there are plenty of regions in Italy which have a variation of a panzanella recipe of their own. Ingredients for Panzanella Recipe

• 1 pounds of Tuscan bread (salt-less)
• 1 cucumber
• 1 large red onion
• tomatoes
• salt & pepper
• basil
• 3 tablespoons vinegar
• extra virgin olive oil

Preparation for Panzanella Recipe Tuscan bread is known for its lack of salt so it is important to choose the right type of bread for this recipe. You can slice the bread in a few large chunks with a knife, but the proper way to make this salad is by cutting off chunks of bread directly with your hands. The pieces should not be perfect, but they should be somewhat equal in size. Add the cut chunks of bread into a bowl, cover with a bit of water so the water soaks into the bread. Peel and chop your onion. Place in a bowl of cold water. Chop your tomatoes into hearty chunks. Add to another bowl. Add drained onions. Drain the bread of water and squeeze it dry with your hands. There should be no excess water. Add the bread to the bowl with tomatoes and onion. Peel and dice your cucumber. Add to bowl. Chop the basil. Add to bowl. Add salt and pepper as desired. Add vinegar and extra virgin olive oil. Mix with your hands and you are ready to eat! Wine Pairing: Traminer, Sauvignon, Spumante. If you are pairing this salad with a meat dish, you can also accompany it with a Sangiovese based wine.