Last year on my holiday to Tuscany (I'm going again in a few weeks) I went to a farm to buy fresh pecorino Tuscano and the farmer invited me to a dinner he organises once a week for the locals. There there were various local dishes and also this salad which I loved. So happy to finally have a 100% authentic recipe! Thx to you vincenzo for this recipe and also thx to the farmer (forgot his name) from the farm "la dispensa" in Tuscany!!!
One of my favorite salads is tomato, cucumber, and onion with a vinaigrette dressing. Your video just kicked my salad up to an awesome new level! WOW~ Thank you, Vincenzo!
EXCUSE ME. I just made my first homemade pasta last night because of you and your Nona. I made the tagliatelle oglio olio with parmesano regiano (excuse the spelling). Thank you for the inspiration. I will carry Italian cooking, the traditional way, with me forever. Muchos Gracias Amigo!
Love this channel! Very Inspirational and Educational! From this video I now have a great alternative. Tomatoes, Cucumbers and pickled red onions mixed with EVOO, salt, pepper and white vinegar...then before serving, instead of stale bread - Chunky Crumbled Crab Cakes!!!!! Mix together and serve! Will be making this regularly now. Thank You! Thank You! Thank You!
Tuscany has truly amazing food. Apart from the traditional recipes being great, the quality of the ingredients is out of this world. The first thing I ate on Tuscan soil was in fact a little piece of (raw) carrot. My mind was blown. I couldn't understand how a simple thing like a carrot could taste that good.
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the panzanella salad looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
My Nonna made a salad very similar to this. It always tasted better after 1 day in the fridge. Not sure exactly why that is. It's a great summer salad for barbecues. Keep up the good work Vincenzo.
Vincenzo, I just made a pasta dish inspired by your techniques! You're right about focusing on the flavor of the ingredients. It has mushrooms, onions and cheese, and it's super delicious! I hope to try this recipe next.
@@vincenzosplate Of course! So, I cut up two cloves of garlic and a small onion, then sauteed them in extra virgin olive oil with a little rosemary. Once the onions were transparent, I added chopped mushrooms. Unsure of how much mushrooms I used, as I don't have a kitchen scale. Meanwhile, I had my pasta boiling at the same time. I used rigatoni because that's what was in the pantry. Once the pasta was al dente, I drained the water, saving some pasta water to add to the mushroom mixture. I cooked the mushroom mixture for a minute more, before adding it to the drained pasta with some cheese. The package I used said mozzarella, but I doubt that it was authentic. It still melted really well. Overall I'm happy with the result. It's not traditional, but it was a great way to use the ingredients I had and let them shine. I hope to improve this recipe with better ingredients and more accurate measurements.
A wonderful salad. My hope the next time around you include a fennel and orange salad. A Sicilian classic. My mother introduced me to this. The world needs to know this salad.
@@vincenzosplate thank you for the consideration. I mentioned this very topic when you created the pasta using the fennel without the bulbs. I suggested what you could do to with the bulbs. You agreed with the suggestion then and you agree now. Don Vincenzo I will stay tuned.
Beautiful salad Vincenzo!! The basil gives extra flavour!! We have a similar summer salad here in Greece where we add feta cheese and olives with these ingrediends (except the basil). While eating, we soak some bread in the olive oil that has taken the flavour of the tomatoes. It's also delcious!
i like to rake the cucumber skin with a fork to break up the skin a bit and i find it makes the eating experience even more enjoyable. your tomatoes look amazing.
@@vincenzosplate I tell you tomorrow hau it’s taste. But I now it will by great! You are the best traditional Italian Cook! Simply but sooo tasty! I enjoy every neu video from you! Forty Italia! Italia make the best food ever! ❤️❤️❤️😋
we had tomato plants in our garden 2 years ago and those tomatoes were so freaking good. so much better than from the shop. sadly they died so ive been using supermarket tomatoes, which are fine but no comparison
Vincenzo will perhaps be the only RUclipsr who, instead of deleting the posts of these BOTs with these more than explicit images circulating on the various channels and which refer to "certain sites", also puts a ❤️and also responds to the posts of these BOTs, as if behind these BOTs there were normal people, normal subscribers who follow his channel. It's really strange that he doesn't realize what type of accounts these are.
I do love panzanella, but this one is a little wet for me. I do mine with stale baguette, not toasted, extra virgin olive oil, tomatoes, basil, wine vinegar and a little salt and pepper. That's it. My Uncle in law was from tuscany, and that's the way he did it. This is a little different, but it's made to everyone's individual taste. After all, we're just using up stale bread in the best way. Brava Vincenzo!
I’m forever trying to make chopping stuff easier… id suggest cutting the cucumber lengthwise first and then slice still together into your bite size pieces
Very nice recipe, Vincenzo! Perfect for the summer! One thing I would encourage you to do is to please remove your rings before cooking, as keeping it on is unsanitary.
Hi vincenzo I'm making a Bolognese tonight a bit different just wondering if it would still be boloneize, the only difference is I smoked some beef cheeks for the meat which I will dice up and put through the sofreto? Would this be called ragu or boloneize?
I make a very similar salad but I don't add water. For me it makes the bread to mushy. I like a little more crunch. I just let the bread soak up the dressing and the juices from the tomatoes and cucumber.
Love all your recipes and style, Vincenzo. ❤ I have a question: The bread actually looks too soggy for my liking, I like having a crunch, almost like croutons. Can I skip soaking in water and only soak with vinegar, or use less water? Here the bread looks too mushy for my preference. Also, should we dry the bread in the oven even if it’s stale bread (it seems you did that here because the bread was fresh)? Thanks so much. xo
i love salads Vincenzo nice to see you do something different for a change hey could i use fresh whole grain bread dry for this salad recipe from a bakery
Appearance does not matter. Taste is the main thing. Just like caponata, which I would also love to see a video about, in order to possibly improve my recipe. (I've just made caponata, which I enjoy with homemade toasted focaccia seasoned only with sea salt and rosemary.)
i think i have never bought or tasted whitewine vinegar normally i always use balsamic vinegar or the normal vinegar i am curious if there is a big difference i think i have to buy a bottle thank you for the recipe 😊
My twist ...... before the bread is placed on the tray and put into the oven, toss those chunks in bowl with olive oil, S&P and some crushed garlic and cooked until they are "un pocotino" toasted
Hello Mr. Vincenzo! I am a Filipino who enjoys eating Italian food and I deeply enjoy watching your videos! Would it be possible for you to make your version of Pizza con patatine (Pizza with Potatoes). The reason I know about this is that an Italian Vtuber by the name of Raora Panthera supports it as her favorite type of pizza. You don't have to know what a Vtuber is but long story short, Vtubers are RUclipsr who use digital avatars as their identity. She just debuted last Sunday and some of her fans question if that's a pizza an Italian would eat. Even so, I hope this comment reaches you and I would love to see your take on it! Ciao!
Ciao Vincenzo, adoro i tuoi video, ma questa è la prima volta ho un'opinione diversa su una ricetta. Conosco solo la panzanella toscana con i seguenti ingredienti: pane vecchio pomodori rucola cipolle rosse capperi sott'aceto basilico aglio (facoltativo) sale pepe nero olio extravergine d'oliva aceto balsamico Niente cetrioli e sicuramente niente acqua, perché toglie alla panzanella il suo meraviglioso aroma. Magari proverai la mia ricetta. Spero vi piaccia. Cari saluti Gerd
I just made a Georgian salad, which is almost identical to this one (they even cut tomatoes the same way), except they use ground walnut instead of bread (100 grams for 500 gr tomatoes). No offense, but that was so much better!
i grow cucumbers so whats the best one to do just before spring season? i used to grow the Lebanese but spring/summer season sucked as Sydney hardly had no rain?
There are so many delicious salads in the world so why do people stick to boring "green" salad? 😂 I always have tail ends of bread about, so a great way to use them up. Your tomatoes looked very juicy and I bet they're really tasty too.
As the France will say water is the enemy of flavor..... bread sould be socked on veggie juices, not water, when i saw the juices that this gorgeous tomatos make, and you used water, i cried together with my ancestors.. in Greece we have similar salad called dakos, (dakos is the bread used, no cucumber, with feta)
Ciao Thank you for being concerned. I am really good and still happy hahahahaha i dont say hi and welcome anymore hhahahahaha i noticed people where always skipping that part 😢
@@vincenzosplate I'm happy you're good, you're my favorite Italian chef, i love your recipes, and btw "hi and welcome " are one of the best part of the video, I've never skipped them, they just makes happy when i hear them lol 🌹🌹
i rather do this... but surely i will never use water even though it's the traditional way... because i think the juices of tomatoes and veggies will be enough to hydrate the bread along with the vinegar... in smaller amount surely. regards
Excellent question! This is how I was taught to make this salad, but if you don't want your bread to be super moist, feel free to only use the juice of the tomato. 🥗🍅👨🍳
![Kumamoto Masters Japan 2024 | Gregoria Mariska Tunjung (INA) [5] vs. Akane Yamaguchi (JPN) [2] | F](http://i.ytimg.com/vi/EIjZybhsWqA/mqdefault.jpg)
I’m just waking up. I’m in Texas love your channel. I love Mediterranean food. I was looking for a good salad. Thank you Vincenzo❤🙏🏼👍🏼👏
Hope you enjoy. Keep it fresh and you never go wrong
Last year on my holiday to Tuscany (I'm going again in a few weeks) I went to a farm to buy fresh pecorino Tuscano and the farmer invited me to a dinner he organises once a week for the locals. There there were various local dishes and also this salad which I loved. So happy to finally have a 100% authentic recipe! Thx to you vincenzo for this recipe and also thx to the farmer (forgot his name) from the farm "la dispensa" in Tuscany!!!
I hope the flavors of this salad bring a piece of Tuscany to your home! Enjoy my friend! 🥗👨🍳
@@vincenzosplatethey for sure will! Also perfect for summer (here in Europe right now)
That looks great! Garden fresh veggies are so amazing!
Freshness at its best
One of my favorite salads is tomato, cucumber, and onion with a vinaigrette dressing. Your video just kicked my salad up to an awesome new level! WOW~ Thank you, Vincenzo!
This recipe will definitely level up your salad! I hope you enjoy my friend! 😊
Vincenzo, what you're doing is important - keeping these recipes and traditions alive. KEEP IT UP!!! 💪❤🇮🇹
Thank you so much for your support my friend! It means the world to me❤
Nothing better than homegrown tomatoes! Just got done with morning harvest and morning eating, lol. The only thing I don't have is the bread.
It's time to buy some bread and put together this delicious salad! I hope you enjoy it as much as I did 🥗🍅
EXCUSE ME. I just made my first homemade pasta last night because of you and your Nona. I made the tagliatelle oglio olio with parmesano regiano (excuse the spelling). Thank you for the inspiration. I will carry Italian cooking, the traditional way, with me forever. Muchos Gracias Amigo!
It makes me so happy to hear that you loved our tagliatelle recipe! I hope you stay tuned for mkre delicious dishes ❤️👨🍳🍝
This was truly delicious. I would love to see more Tuscan "cucina povera" recipes like this one!
Stay tuned for more delicious recipes my friend!
A summer staple!! Awesome!!
A must have during Summer! 👨🍳❤️
Oh yeah what a nice salad 🥗
Very unique taste
OMG, I have never had this but I GUARANTEE I’m making it as SOON as my tomatoes are ripe! Thank you, Vincenzo! ❤
This looks so good! I can’t wait to try it!!
Let me know what you'll think of its taste 🥗👨🍳
Beautiful salad it looks delicious my friend.
Thank you! I hope the taste is just as delicious for you! 😃👨🍳
Love this channel! Very Inspirational and Educational! From this video I now have a great alternative.
Tomatoes, Cucumbers and pickled red onions mixed with EVOO, salt, pepper and white vinegar...then before serving, instead of stale bread - Chunky Crumbled Crab Cakes!!!!! Mix together and serve!
Will be making this regularly now. Thank You! Thank You! Thank You!
Thanks for sharing your twists to this recipe! They all sound delicious! 🥗👨🍳
Love the video ❤️❤️
Glad you liked it!!
I love ways to use up leftover bread or other stale ingredients. Looks delicious
Let me know if you give this salad a try! It's perfect for these hot summer days 😊
Now that summer finally arrived here in Holland, this is one dish I certainly will be making.
Grazie
Just made it! Could not wait 2 hrs, only 30 min, but already soooo good!
Amazing sooo happy to hear. You make it as crispy as you like. If you want it extra crispy add less liquid
@@vincenzosplate I understand, but how long approximately do you think it took your bred in the oven? I just used staled bread this time.
Tuscany has truly amazing food. Apart from the traditional recipes being great, the quality of the ingredients is out of this world. The first thing I ate on Tuscan soil was in fact a little piece of (raw) carrot. My mind was blown. I couldn't understand how a simple thing like a carrot could taste that good.
That's how organic vegetables grown with lots of love taste! Which recipe did you love the most? 😄
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the panzanella salad looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
You're the best! I cant thank you enough for supporting the channel and my family
Thanks, Vincenzo! Looks delicious!
I hope you give it a try, it tastes even better than it looks! 😊
Beautiful! Can't wait to make it for the family 😁
I hope you guys enjoy! Let me know your feedback 😊
That does look delicious. I'll have to give it a try.
Let me know what you think of the flavor! 😁🥗👨🍳
My favourite Italian salad
Do you like to add any special twist to this salad? 😊
Thanks for reminding me about the salad. Haven’t made it in years. I will now.
You're welcome! Let me know how it will tunr out for you🥗👨🍳
Excellent recipe! I appreciate all the tips, from soaking the onions to only adding the oil at serving time👍😊
Thank you! Happy to hear that my cooking tips were useful to you! Stay tuned for more 😁🥗
My Nonna made a salad very similar to this. It always tasted better after 1 day in the fridge. Not sure exactly why that is. It's a great summer salad for barbecues. Keep up the good work Vincenzo.
Glad this video brought back memories of your dear nonna! I hope my salad is close in taste to what she made for you! 👨🍳🥗❤️
Great. A light meal.
Must be comforting meal after 🇪🇸 🇮🇹.
Italy did play as expected. Their style was very Italian.
It's a great Summer meal for sure!
What a crazy, crazy idea... I MUST TRY IT 🤣🤣🤣
Hahahah I'm sure you're going to enjoy it! 😊
Hi Vincenzo - I love this recipe! I am going to make this with my best friend this summer!
I hope you guys enjoy! Let me know how it goes 😁
@@vincenzosplate will do!
I will certainly try this when it finally stops raining here in Holland😂. Finally a good and healthy recipe for my sourdough bread leftovers.
I hope you enjoy it my friend! It's the perfect Summer salad 🥗👨🍳
Mmmmm, I was looking for a bread salad recepy and you delivered ! I will serve it at the next barbecue .
Glad this recipe came on time for you! I hope you enjoy it 😊
Hey thats a salad i love to make! I never knew it was called a panzanella salad. Glad to know and thanks Vincenzo!
Do you like to add any special twists to it? 👨🍳🥗
@@vincenzosplate I am south East Asian. So a few drops of fish sauce.
"This is alive" ;) - I absolutely love your comments, Vincenzo! Thank you for this fabulous recipe!
Thank you so much for the love and support my friend! I hope you enjoy this salad 👨🍳🥗❤️
Can't wait to try this
A fresh salad is always awesome. Vegetarian as well so i can make at it home. Great video vincenzo!
Thank you my friend! I hope you enjoy this salad as much as I do! 😊
God bless italian people's in Italy. Mama mia and all brazillians peoples live that. And around world too
Vincenzo, I just made a pasta dish inspired by your techniques! You're right about focusing on the flavor of the ingredients. It has mushrooms, onions and cheese, and it's super delicious! I hope to try this recipe next.
I'm happy to hear that you enjoyed it my friend! Would you like to share the recipe? 🍝🍄🍄🟫
@@vincenzosplate Of course! So, I cut up two cloves of garlic and a small onion, then sauteed them in extra virgin olive oil with a little rosemary. Once the onions were transparent, I added chopped mushrooms. Unsure of how much mushrooms I used, as I don't have a kitchen scale. Meanwhile, I had my pasta boiling at the same time. I used rigatoni because that's what was in the pantry.
Once the pasta was al dente, I drained the water, saving some pasta water to add to the mushroom mixture. I cooked the mushroom mixture for a minute more, before adding it to the drained pasta with some cheese. The package I used said mozzarella, but I doubt that it was authentic. It still melted really well.
Overall I'm happy with the result. It's not traditional, but it was a great way to use the ingredients I had and let them shine. I hope to improve this recipe with better ingredients and more accurate measurements.
I like to make it without the bread and use as topping for frezelle. So good!
Sounds delicious! Thanks for sharing how you prefer to have this salad! 🥗🍝
greek salad with stale bread..nice
Don't you guys also add feta, oregano and olives? 🥗👨🍳
A wonderful salad. My hope the next time around you include a fennel and orange salad. A Sicilian classic. My mother introduced me to this. The world needs to know this salad.
You just gave me an excellent idea! Stay tuned my friend 😊🥗
@@vincenzosplate thank you for the consideration. I mentioned this very topic when you created the pasta using the fennel without the bulbs. I suggested what you could do to with the bulbs. You agreed with the suggestion then and you agree now. Don Vincenzo I will stay tuned.
Ooh I love me a good bread salad!
I hope you enjoy this one too! 🥗
Beautiful salad Vincenzo!! The basil gives extra flavour!! We have a similar summer salad here in Greece where we add feta cheese and olives with these ingrediends (except the basil). While eating, we soak some bread in the olive oil that has taken the flavour of the tomatoes. It's also delcious!
The famous Greek salad! I've tried it and it's superb! 😊🥗
😛😋👏👏👏 Maestro Cuca!!
👨🍳🍽
Spectacular!🥙
This worked perfectly! I'm starting to lose my fear of making classic Italian dishes, chef! All I had were plum tomatoes though lol
Sure you can cook Italian my friend, and don't forget that practice makes perfect! 😊
i like to rake the cucumber skin with a fork to break up the skin a bit and i find it makes the eating experience even more enjoyable. your tomatoes look amazing.
Thanks for sharing your cooking secret! 😁 will you give a try to this salad? 🥗😁
@@vincenzosplate absolutely. u had me at bread and tomatoes.
you keep suprising me ;> for sure i will check the recipie! thks
Happy to have made you curious about this salad! I hope you enjoy it, it's perfect for these super hot Summer days! 🥗
@@vincenzosplate Greetings from Poland! :>
Sounds good when you start by saying "simplicity at its best" !
That's what Italian cuisine is all about my friend: simple and fresh ingredients❤
It's really hot here in England and I'm hoping to do a BBQ on Saturday. I'm definitely making this.
Looks delightful ❣️ I must try. 😋 Watching from San Antonio Texas😊
You must! It makes the perfect meal for hot summer days! 🥗👨🍳
It looks so good! Now i am hungry 😂❤In Germany is now night so I have to wait till tomorrow! Thank you for all your recipes, you are amazing!
It will be worth the wait! Let me know what you'll think of its taste 😊
@@vincenzosplate I tell you tomorrow hau it’s taste. But I now it will by great! You are the best traditional Italian Cook! Simply but sooo tasty! I enjoy every neu video from you! Forty Italia! Italia make the best food ever! ❤️❤️❤️😋
Please do more vegetable, salad and non-pasta dishes in general. Though I love pasta, the misses stars complainng :)
we had tomato plants in our garden 2 years ago and those tomatoes were so freaking good. so much better than from the shop. sadly they died so ive been using supermarket tomatoes, which are fine but no comparison
It's so rewarding to grow your own vegetables, isn't it? 😊🍅
Oh, Vincenzo ! I am trying to lose some weight.. it looks so delicious.
Thank you very much for sharing your video with us.
This salad will be perfect for your diet my friend! 😄
I love panzanella. I've always thought of it as a close cousin of gazpacho.
Do you add any special twists to your panzanella? 😁
@@vincenzosplate I haven't made it in a long time, so your recipe is my new recipe.
Vincenzo will perhaps be the only RUclipsr who, instead of deleting the posts of these BOTs with these more than explicit images circulating on the various channels and which refer to "certain sites", also puts a ❤️and also responds to the posts of these BOTs, as if behind these BOTs there were normal people, normal subscribers who follow his channel. It's really strange that he doesn't realize what type of accounts these are.
I think is bots responding to bots... 😅
Bravo!
Thank you! 😁
Great.
Thanks 😊
nostalgia 🎈🎈🎈❣️
It's bwautiful how certain recipes bring back memories ❤
I do love panzanella, but this one is a little wet for me. I do mine with stale baguette, not toasted, extra virgin olive oil, tomatoes, basil, wine vinegar and a little salt and pepper. That's it. My Uncle in law was from tuscany, and that's the way he did it. This is a little different, but it's made to everyone's individual taste. After all, we're just using up stale bread in the best way. Brava Vincenzo!
Thanks for sharing how you like to make your panzanella, it does sound delicious 🥗🍅🇮🇹
I’m forever trying to make chopping stuff easier… id suggest cutting the cucumber lengthwise first and then slice still together into your bite size pieces
That's a smart idea! Thanks for the advice 😁
@@vincenzosplate so welcome!
The skin has all the vitamins etc. I always let it on
Very nice recipe, Vincenzo! Perfect for the summer!
One thing I would encourage you to do is to please remove your rings before cooking, as keeping it on is unsanitary.
Thank you for the advice my friend! I hope you enjoy this salad this summer 😊
Hi vincenzo I'm making a Bolognese tonight a bit different just wondering if it would still be boloneize, the only difference is I smoked some beef cheeks for the meat which I will dice up and put through the sofreto? Would this be called ragu or boloneize?
yummy🥰
I make a very similar salad but I don't add water. For me it makes the bread to mushy. I like a little more crunch. I just let the bread soak up the dressing and the juices from the tomatoes and cucumber.
Love all your recipes and style, Vincenzo. ❤ I have a question: The bread actually looks too soggy for my liking, I like having a crunch, almost like croutons. Can I skip soaking in water and only soak with vinegar, or use less water? Here the bread looks too mushy for my preference. Also, should we dry the bread in the oven even if it’s stale bread (it seems you did that here because the bread was fresh)? Thanks so much. xo
Thank you for the support my friend❤ As for the water, please feel free not to use it if you like your bread to have a crunch to it 😊
FINNALY!!!!
Hahaha glad to see that you were looking forward to this salad! I hope you enjoy it 😊
@@vincenzosplate Ill try it beleive me! :)
i love salads Vincenzo nice to see you do something different for a change hey could i use fresh whole grain bread dry for this salad recipe from a bakery
Of course, go for the bread that you prefer 😊
@@vincenzosplate awesome vincenzo thank u so much i love salads i was happy to see you make a change for a while love your recipes by the way
Appearance does not matter. Taste is the main thing.
Just like caponata, which I would also love to see a video about, in order to possibly improve my recipe.
(I've just made caponata, which I enjoy with homemade toasted focaccia seasoned only with sea salt and rosemary.)
I agree but it's always nice to have a beautiful plate presentation!
@@vincenzosplate I agree with you 100 per cent. I was only referring to the panzanella salad, caponata or stews, for example.
i think i have never bought or tasted whitewine vinegar normally i always use balsamic vinegar or the normal vinegar i am curious if there is a big difference i think i have to buy a bottle thank you for the recipe 😊
I hope you enjoy the kick that white wine vinegar beings to this salad! 🥗👨🍳
My twist ...... before the bread is placed on the tray and put into the oven, toss those chunks in bowl with olive oil, S&P and some crushed garlic and cooked until they are "un pocotino" toasted
Wet bread sounds delicious 😂🤣😂
Don't knock it till you've tried it! 🥗👨🍳
Hello Mr. Vincenzo!
I am a Filipino who enjoys eating Italian food and I deeply enjoy watching your videos!
Would it be possible for you to make your version of Pizza con patatine (Pizza with Potatoes).
The reason I know about this is that an Italian Vtuber by the name of Raora Panthera supports it as her favorite type of pizza.
You don't have to know what a Vtuber is but long story short, Vtubers are RUclipsr who use digital avatars as their identity.
She just debuted last Sunday and some of her fans question if that's a pizza an Italian would eat.
Even so, I hope this comment reaches you and I would love to see your take on it!
Ciao!
Ciao Vincenzo,
adoro i tuoi video, ma questa è la prima volta ho un'opinione diversa su una ricetta. Conosco solo la panzanella toscana con i seguenti ingredienti:
pane vecchio
pomodori
rucola
cipolle rosse
capperi sott'aceto
basilico
aglio (facoltativo)
sale
pepe nero
olio extravergine d'oliva
aceto balsamico
Niente cetrioli e sicuramente niente acqua, perché toglie alla panzanella il suo meraviglioso aroma.
Magari proverai la mia ricetta. Spero vi piaccia.
Cari saluti
Gerd
I just made a Georgian salad, which is almost identical to this one (they even cut tomatoes the same way), except they use ground walnut instead of bread (100 grams for 500 gr tomatoes). No offense, but that was so much better!
None taken! Taste is subjective and we all should find what works best for us 😊
You could separate onion in cold water easily and i like the cutting tricks you shown can you show us how to make the Tuscan saltless bread?
Thank you! Stay tuned for the Tuscan saltless bread! 😊
i grow cucumbers so whats the best one to do just before spring season? i used to grow the Lebanese but spring/summer season sucked as Sydney hardly had no rain?
Are you saying that you no longer have homegrown cucumbers?
@@vincenzosplate i go to the "Learning Centre" we have garden beds of different types of vegetables & its all outdoors
Eva's looks better!!! ❤ Pasta Grammar
I will check it out! 😊
My summer lunch and dinner. I add olives for dinner. Don’t hate.
No hate at all my friend! A few olives would go very well with the rest of the ingredients 😊🥗🫒
There are so many delicious salads in the world so why do people stick to boring "green" salad? 😂 I always have tail ends of bread about, so a great way to use them up. Your tomatoes looked very juicy and I bet they're really tasty too.
Homegrown tomatoes have the most delicious flavor my friend! It's so worth it to grow them in your garden! 🥗🍅
It is similar to a Palestinian traditional salad dish called (fatoch gazawy) ❤
How do you guys make your salad?🥗👨🍳
As the France will say water is the enemy of flavor..... bread sould be socked on veggie juices, not water, when i saw the juices that this gorgeous tomatos make, and you used water, i cried together with my ancestors.. in Greece we have similar salad called dakos, (dakos is the bread used, no cucumber, with feta)
Thanks for sharing your honest opinion about this video! Please feel free to only use the juices of your vegetables! 😊
Where's "Hi, and welcome to vincenzo's plate " ?? And where's your beautiful simle? You look sad 😢, i hope everything is alright ❤
He has a beautiful smile. He has a beautiful smile.😀
Ciao Thank you for being concerned. I am really good and still happy hahahahaha i dont say hi and welcome anymore hhahahahaha i noticed people where always skipping that part 😢
@@vincenzosplate I'm happy you're good, you're my favorite Italian chef, i love your recipes, and btw "hi and welcome " are one of the best part of the video, I've never skipped them, they just makes happy when i hear them lol 🌹🌹
How long does it take for the bread to dry out and become crispy, please?
Depends on your stove, but around 15-20 minutes
@@vincenzosplate thank you!
I heard there is winter version of Panzanella is this true?
Stay tuned for when winter comes! 😄
You forgot the Maple Syrup from Canada and the Greek Feta Cheese. You need to give your salad both the Canadian and Greek touch.
That’s my cousins nickname Panzanella 😂
Hahahahaha do you know why he has that Nickname?
@@vincenzosplate yes
would it be possible to share dishes from zucchini flowers?
We use a heirloom panzanella that goes with our salmon dish.
Delicious 🥗🤤
This salad stole my name. Almost. My family name is Panzarella. And my Great-grandparents were born in Sicily, not Tuscany. 😅
Hahah that's an interesting story! Do you make this salad often? 🥗👨🍳
@@vincenzosplate Not often because I have a difficult time digesting raw onions. But I guess I could leave them out.
Hey Vincenzo, can you react the video "Tagliatelle & Mushroom Carbonara" from Kay's Cooking?
Man, that's begging for some feta 😅
Not at all, but if you love feta feel free to add some! 😊
The ingredients are the same as for the Spanish "Gazpacho" but without Basil :)
It's beautiful how different countries have their own version if the same recipe! I hope you enjoy the Italian version😊
As the recipe asks for 2 day old bread, is this salad acceptable to serve to guests ( in Italy ) or do they turn their noses up and judge you
i rather do this... but surely i will never use water even though it's the traditional way... because i think the juices of tomatoes and veggies will be enough to hydrate the bread along with the vinegar... in smaller amount surely. regards
Sure, you can make the bread as moist or crunchy as you like!
Why you put water if theres already tomatoes and cucumbers juices
Excellent question! This is how I was taught to make this salad, but if you don't want your bread to be super moist, feel free to only use the juice of the tomato. 🥗🍅👨🍳
Er... where's 🐑 Toscano 🧀?
Tuscany is a region in Italy
@@martinakerman3515
What I meant is Pecorino Toscano Cheese
🐑 Is called Pecorino in 🇮🇹
Toscano is Tuscany and,
🧀 is ofc cheese.
It's called Pecorino Romano, not Toscano 😂
@@vincenzosplate
Pecorino Toscano does exist, is DOP status and it tastes wonderful.
en.m.wikipedia.org/wiki/Pecorino_toscano
I dont understand why you toast bread and then soak it in water and vegetable juices... is it a "maillard reaction" thing?
Also, it looks delicious, but I cannot digest cucumber well and it gives me terrible heartburn and gas 😭
Dried bread absorbs better the liquids added 😊
@@vincenzosplate oh I see. Thanks
"Once all the moisture has been removed from the bread crumbs by the oven, then add it all back in..."
Also, where are the slices of American cheese?
The bread absorbs better the juices if it has been dried up before!
Why should it have American cheese??
@@vincenzosplate : Oh, y'know, just friendly jabs at Italian food purists :). Also, don't forget the Tabasco sauce...