Panzanella is a typical dish of Central Italy. It’s a simple recipe with summer ingredients. There are several versions, depending on the region of origin. I encourage you to try this variant in glass, that is very elegant to serve as appetizer. I hope you like it: I preferred not to dank bread, but leave it crispy … Anyway, you can choose to add it at the end, to create a contrast note between the different consistencies, or mix it together with the vegetables, to soften with their seasoning. Be¬†inspired, and create your favorite version. ūüôā

Ingredients (for 4 people):

  • Datterini tomatoes 10,6 oz
  • 1 cucumber
  • 1 celery heart
  • 1 fresh red onion
  • 30 black olives
  • 30 capers
  • 15 basil leaves
  • extra virgin olive oil q.s.
  • apple vinegar q.s.
  • salt q.s.
  • pepper q.b.
  • whole weat bread


  1. Toast bread and cut into little cubes; put it in a bowl and season with extra virgin olive oil and salt.
  2. Clean the vegetables and wash the basil.
  3. Cut datterini, cucumber and celery; slice onion very thin.
  4. Wash capers and olives; mince them alll together.
  5. Chop basil leaves using hands; add them, all together with capers and olives, to the vegetables.
  6. Using a vase with hermetic cap, prepare an emulsion of ¬ľ apple vinegar, ¬ĺ extra virgin olive oil, salt and pepper‚Ķseason vegetables.
  7. Serve this tasty salad in a glass, putting on top the crispy bread. Look what wonderful colours and fragrance.