PANZANELLA SEASON (almost)

Tuscan bread salad, forever reminding me of summer. Tomatoes (preferably heirlooms), red onions, basil, garlic, rice vinegar, olive oil, salt, pepper, and stale baguette. I let all the non bread ingredients pickle overnight in the fridge, and added the bread a bit before eating to let it soak in all the flavor. Today I learned that 1.) panzanella dates back to the 14th century (mentioned by writer/poet Boccaccio and referred to as “pan lavato,” meaning wet bread), and  2.) there is no mention of tomatoes used in panzanella until the 20th century (tomatoes weren’t introduced to Europe until the 16th century).

 

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