Spring Panzanella

Panzanella is a traditional Tuscan salad that uses bread as a key ingredient. It’s not uncommon to see this dish served during the spring and summer thanks to its fresh and filling taste. Our Apicius student chefs have taken the classic recipe and added their own spin to it for this spring season.

Ingredients (Serves 4)

240g Tuscan bread (preferably stale)
2 red onion
1 fennel
2 celery
20g fava beans (peeled)
40g pecorino cheese    
20g black olives
30g parsley    
10g lemon juice
30g lemon zest    
50g olive oil   
100g white wine vinegar
150-200g water (adjust if needed)
Pepper, sugar, and salt to taste


Start by removing the bread crust. Cut the bread into small chunks and set aside. Meanwhile dice the parsley, celery and red onion. Chop the olives into thick slices. Slice the fennel. Mix the white wine vinegar and water then add red onion and let marinate for 30-60 minutes.
    Drain out the marinated water and replace with fresh water to soften the flavor of the onions.  Then quickly soak the bread inside: don’t let it get too soft, it should be damp but not falling apart. Once soft enough squeeze out the excess water. Put all the vegetables and bread in a bowl. Toss in a the dressing made with lemon juice, olive oil, salt, pepper, and sugar. Serve on a plate with some sliced pecorino and chopped parsley. Be sure to enjoy it on a warm spring day!