Wine & Other Stories

Panzanella Salad and a Greek EVOO

Written by Veronica Lavenia

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A modern twist on Panzanella, a ‘poor’ dish (piatto povero) of the Tuscan tradition, whose name derives from ‘bread to soak’.

High-quality ingredients are crucial for the success of a dish like this, as it is not ‘just’ a salad but a feast of Italian flavours. The original recipe calls for the use of red onion, vinegar and bread soaked in water, then squeezed and crumbled. Over time, the recipe was modified with the addition of other ingredients such as tomatoes, olives and mozzarella.

Suggested with Archetypon EVOO for a delicious match between the Italian Mediterranean tradition and the Greek one.

©Aris Kamarotos for Archetypon EVOO

Ingredients for 2 serves
  • 15 cherry tomatoes, halved
  • 2 small red onions, chopped
  • 10 basil leaves, roughly chopped
  • oregano, roughly chopped, to taste
  • 2 slices of rustic bread, toasted and cut into cubes
  • sea salt, to taste
  • white pepper, to taste
  • Extra virgin olive oil, to taste (Archetypon EVOO, suggested)

©The Wolf Post- Veronica Lavenia

  1. Place the vegetables in a bowl and add the basil and oregano. Gently toss. Add the bread.
  2. Season with the salt, pepper, a generous amount of olive oil and stir.
  3. Allow to stand for at least 30 minutes to allow the flavours to mix together

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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