Ingredients for 6 people:

• 600 grams of two-day-old Tuscan bread
• 6 ripe but firm tomatoes
• 1 red onion
• 1 cucumber of your preferred variety
• A handful of basil leaves
• 6 tablespoons of red wine vinegar
• 3 four-finger pinches of salt

(Note) The key to making a delicious Panzanella lies in knowing how to soak the bread, using good extra virgin olive oil, and excellent vinegar. But if you follow my instructions, you’ll all become master Panzanella makers!

Method:

1. On the table in front of you, arrange the following items from left to right (if you’re right-handed, do the opposite): the old bread cut into slices about one finger thick, a basin filled with cold water, and an empty salad bowl.
2. Soak each slice of bread in the cold water for about 5 seconds, then squeeze out all the excess water using your hands. Next, break the soaked bread into large chunks and place them in the salad bowl.
3. The bread should be damp but not soggy. If you leave it in the water for too long, it will become a pulp that won’t blend well with the fresh vegetables.
4. Now, you’ve done most of the work! Cut the tomatoes into thumb-sized pieces, slice the onion into thin rings, break the basil leaves with your fingers, peel and slice the cucumber into thin round slices. Finally, add the seasoning: olive oil, salt, and vinegar.
5. Mix the ingredients gently with your hands to avoid breaking down the texture. Let the Panzanella cool in the refrigerator for at least half an hour before serving.

Farmers used to make this dish during the harvest season to refresh themselves. It was often brought directly to the fields by their wives, saving time by not having to return home for lunch. Originally, it was a simple dish, often accompanied by diluted wine. It was a refreshing and light meal that quenched thirst without being heavy. The recipe has a long history, dating back to 700 years ago when Giovanni Boccaccio, a poet from our town, referred to it as “Pan lavato,” or “washed bread.” Tomatoes were added to the dish after the discovery of the New World. The name seems to be a combination of “pane,” meaning bread, and “alzanella,” an old word for a large salad bowl.