Panzanella Salad
Photography by Michael Parente
The folks at Della Terra take their pasta very seriously, but their Panzanella Salad is just as essential to their traditional Italian menu as any bolognase or lasagna. It’s popular in Tuscany and other parts of central Italy, and traditionally features soaked stale bread, onions, cucumbers, and tomatoes, dressed with olive oil and vinegar.
At Della Terra, they look to Kretschmann Organic Farm in Beaver county for tomatoes and fresh veggies to use in their summer salad. Just like their Aglio e Olio, it’s another classic, simple but fresh dish made with ingredients in season.
They change their menu monthly, but right now their Panzanella Salad is on and ready to be served. Della Terra is currently open for dine-in service, but feel free to check out their recipe below and try it out at home!
Panzanella Salad
Ingredients
1 cup extra virgin olive oil
1 cup red wine vinegar
1 cucumber
1 large tomato
1 small onion
Day old bread
(Add any veggies you have on hand to enhance!)
Instructions
Slice all vegetables in 1/2 inch pieces
Toss in a generous amount of salt and set aside for 3-4 hours
Cut bread into 1/2 inch pieces
Once vegetables have sat, drain them and keep the juice
Toss vegetables with bread and 1/4 cup of vegetable juice, 1/4 cup red wine vinegar
Season with pepper and more salt if needed
PHOTOGRAPHY BY Michael Parente
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