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A ‘No Cooking’ Ferragosto.. Panzanella Salad Or How to Use Day Old Bread and Ripe Tomatoes

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copyright 2013 Art of Living, PrimaMedia,Inc/Maria Liberati



Mid August and the most intense of the summer days..when the desire to cook is usually at the lowest…but with all the fresh fruits and veggies available one need only know how to combine them with minimal we are getting ready for the biggest holiday of the summer is a Holiday that has its’ origin from the Romans who  dedicated this as a time of relax and celebration in honor of  the first emperor of Rome. ..but the Holiday coincides with a Catholic Holiday celebrated on the 15th  and so it has remained in place  to this day and has become  the ultimate Celebration of the summer..

Panzanella salad , a delicious way to make use of day or 2 day old bread..and even makes a great light dinner or lunch or the perfect antipasto to begin a Ferragosto meal or makes a refreshing ending to a meal…


(from The Basic Art of Italian Cooking;DaVinci Style)

1 1/2 pounds red, ripe tomatoes

fresh tomatoes and basil 2

1 red onion

1 cucumber

10 slices of crusty day old Italian style bread

pane de venafro 2

white wine vinegar

extra virgin, cold pressed olive oil

small handful freshly chopped basil

salt to taste

freshly ground black pepper to taste

Peel, wash cucumbers and slice, sprinkle with salt and place in a colander for 10 minutes. Wash and cut tomatoes into slices or cubes. Place sliced bread under cold ,running water and wet then squeeze out excess liquid. Place bread slices in bowl. Set aside. Slice red onion thinly, place in bowl with bread slices. Then add in chopped basil. Rinse and dry cucumber slices, add into bread mixture. Add in tomatoes. Salt and pepper all to taste, drizzle with olive oil and white wine vinegar to taste, toss. Let this sit for 1 hour before serving.


**Countdown to Festa Italiana in Seattle Washington..48 days…hope to see you there.


For more great recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style


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