Panzanella alla romana

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Panzanella alla romana

Panzanella alla Romana, a wet bread seasoned with oil, vinegar, tomatoes, basil and pepper.

A simple dish that involves the use of "old" ie stale bread.

  • Preparation 5 Minutes
  • Total Time 5 Minutes
  • Portions 4 People
  • Calories / Person 190 kcal


  • 4 Thick slices of homemade bread
  • 4 Tomatoes
  • 1/2 Red onion of Tropea
  • 1 Mazzetto of basil
  • White wine vinegar
  • Extra virgin olive oil
  • salt
  • Freshly ground black pepper


  1. Place the slices of stale bread on a plate and moisten them slightly with water. Break a tomato and rub it on each slice of bread.
  2. In a bowl, cut the tomatoes together, add a pinch of salt, oil, vinegar and ½ finely chopped onion.
  3. Sprinkle the slices of bread with the tomato and decorate with chopped basil leaves and freshly ground black pepper. Few moves for a winning result!


If you can, season the bread a little in advance, so that the tomatoes release their water which will soak and flavor the bread even more.

Basil, which must be fresh, abundant and chopped by hand.

For those who do not like the strong flavor of the onion, I recommend letting it soak, cut into very thin slices, in cold salted water for a few hours so that it loses some of its flavor.

Where to find the ingredients

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Panzanella alla romana

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