La Panzanella It is a simple dish from the peasant tradition, based on stale bread soaked in water, wrung out and enriched with onion, olive, basil, tomatoes and much more according to your tastes and seasoned with extra virgin olive oil e vinegar.
PANZANELLA RECIPE WITH STALE BREAD
A prescription in perfect “don't waste” style perfect both as an appetizer and as a main course, especially during the summer and which lends itself to numerous variations such as the one we present to you today with the friggitelli, courgettes and olives.
ALSO READ: Stale bread: lots of tasty recipes to avoid wasting it.
Before looking at the details of how to prepare it, let's focus on the traditional recipe.:
Ingredients
(For 4 people)
- 4 salad tomatoes
- An onion
- A sprig of basil
- 4g of stale bread
- White wine vinegar
- Extra virgin olive oil
- Sale
Preparation
- Soak the bread for about ten minutes, squeeze it very well and crumble it into a salad bowl.
- Peeled the tomatoes, cut them into cubes, chop the onion and basil.
- Gather all the ingredients in a salad bowl. Seasoned with extra virgin olive oil, add a drizzle of vinegar, season with salt, mix and let the panzanella rest for about an hour in the refrigerator.
- According to your tastes, you can also add other vegetables.
TO KNOW MORE: Pappa al pomodoro, a recipe that uses up leftover stale bread.
PANZANELLA RECIPE WITH FRIGGITELLI
Let's see now instead, how to prepare the Panzanella with friggitelli, zucchini e oliveA unique and delicious version of the classic panzanella with ancient peasant origins. In the past, nothing was thrown away, and this dish was made to use up leftover, stale bread so as not to waste it. Once soaked, squeezed, and crumbled, it was then mixed with garden produce such as tomatoes, cucumbers, onions etc. and season everything with extra virgin olive oil. Even today, it's good practice to recycle leftover foods as much as possible, thus avoiding unnecessary waste.
The ideal bread is this one typical Tuscan homemade pasta without salt, but any kind of bread you have leftover will do. Homemade, stale bread is also excellent. You can enhance the flavor of panzanella even more by adding a clove of garlic to the peppers, if desired.
PANZANELLA RECIPE WITH STALE BREAD AND FRIGGITELLI
The recipe can also be made with already fried and leftover vegetablesCombine them with stale bread, add some spicy olives and you will have a truly delicious dish.
Enjoy panzanella with friggitelli, courgettes, and olives with a good glass of red wine such as Chianti or San Colombano.
Ingredients
(For 4 people)
- 400g of stale unsalted bread
- 200g of peppers
- 2 medium zucchini
- 100g of spicy olives
- 10 fresh basil leaves
- Pink salt to taste
- Extra virgin olive oil to taste
- A clove of garlic (optional)
Preparation
- Wash and dry the vegetables. Cut the zucchini into medium-thick slices.
- Remove the stems from the peppers, remove the white part inside them, trying to leave them whole.
- Pour enough extra virgin olive oil into a nonstick pan, heat it, and then add the zucchini slices. Brown them on both sides for a few minutes.
- Then drain them and transfer them to a bowl lined with kitchen paper so that they lose the excess grease.
- Place the peppers in the same oil and fry them over low heat for about ten minutes, turning them halfway through. Cover the pan while frying. If you like, you can add a clove of garlic. garlic peeled and roughly chopped.
- Meanwhile, place the unsalted bread in a bowl and add cold water. Let it soak for about ten minutes.
- Once they are ready, drain the peppers and place them in a bowl lined with kitchen paper.
- Squeeze the bread well and crumble it, placing it in a salad bowl. Season with 3 tablespoons of extra virgin olive oil raw. Add the spicy olives and mix.
- Then add the fried courgettes and peppers.
- Mix all the ingredients well with a spoon. Sprinkle the washed, dried, and roughly chopped basil leaves over the top. Let the panzanella rest for an hour.
- Spread the panzanella with peppers, zucchini and olives on the plates and served at the table.
Buon appetito!
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