Panzanella with olive oil

Panzanella with olive oil is a traditional Tuscan dish that originated as a clever way to reuse old bread. What was once peasant fare has now become a much-loved summer salad that is all about simplicity and flavour. The dry bread soaks up the juices of tomato, onion, vinegar and most importantly: L'Oro Verde di Puglia olive oil - the linchpin of this salad.

What makes this salad so special is its texture: crisp and juicy at the same time. The olive oil softens the bread, brightens the tomatoes and connects all the flavours into a harmonious whole. Panzanella with olive oil is ideal for lunch on a hot day, as a side dish with grilled fish or meat, or as a colourful part of an antipasti board.

Ingredients (for 2 persons)

• 150 g stale white bread (e.g. ciabatta or sourdough)
• 3 ripe tomatoes, coarsely chopped
• 1 small red onion, in thin rings
• 1 tablespoon red wine vinegar
• 4 tablespoons L'Oro Verde di Puglia olive oil
• Handful of fresh basil
• Sea salt and black pepper

Preparation

1. Cut the bread into coarse pieces and toast it briefly, or use dry old bread without toasting.
2. Put the tomatoes in a bowl and add the onion, vinegar, olive oil, salt and pepper. Leave to infuse for 10 minutes.
3. Add the bread to the tomatoes and mix everything gently. Add some more olive oil if necessary if the bread remains too dry.
4. Top with fresh basil and let the salad stand for another 10 minutes before serving.

Panzanella with olive oil is proof that stale bread never has to be boring. With the right tomatoes and a generous dash of Puglian olive oil transforms it into a dish full of life, colour and flavour.