When I lived in Florence my favorite place to take visitors, after the galleries “dell’arte,” was rural Tuscany where we’d visit olive groves, stone villas, renaissance churches, hilltops where we’d look out and marvel at the blue of the landscape that looks just the way Da Vinci painted it, and finally an old farm for lunch where a bright Panzanella was specially prepared.
Panzanella was not something that had made its way out of Tuscany at that time. It was such a classic farmer’s dish that it wasn’t even in the restaurants in Italy. The only place you’d find it was on the farm, making it more than delicious – it was a deeply personal, historical, cultural experience of a land I thought I’d never leave.
Panzanella is a classic farmer’s dish as it uses what’s on hand – fresh tomatoes from the field, the oil pressed from your own olives, and chunky leftover bread you hate to waste.
It suits my nature to make a dish that uses what we have before looking for what we don’t. But while I loved it once, this salad is just about everything I don’t eat any more – bread, tomatoes, raw onions, raw garlic. These are foods Ayurveda calls rajasic, meaning agitating to mind and body, and for many inflammatory.
So when I had some bread leftover last week after an evening of entertaining at my friend Marcia’s, I remembered Panzanella and thought I’d toss it with the rest of what was lying around and see if I could come up with a sattvic version of this salad.
You can use any bread, including gluten-free like this one. Mint is essential, and I added oregano to keep it Italian. But you could replace that with thyme, or tarragon, or even rosemary – whatever you have on hand. Be generous with the herbs. The flavor contrast with the fruit is enlivening.
Also, please use a good olive oil. Nothing too bitter, nor too bland. The fruit is delicate enough to need a truly refined oil.
You can make this up to 24 hours ahead. The longer you keep it before serving the more marinated and delicious it all becomes, but also a bit soggy. So, it’s a trade-off – presentation or taste? It’s good both ways really. You can’t go wrong.
Berry & Peach Panzanella
Serves 2-4
Stale Bread, torn into bite size pieces to make about 1-2 cups
1 carton Raspberries
a generous handful of Blackberries
1 ripe Peach
4-5 leaves of Dandelion, torn into small strips
6-8 Mint leaves
a small handful of Cilantro, optional
an even smaller handful of fresh Oregano
1/2 small Orange, juiced
1/2 Lemon, juiced
1 t Champagne Vinegar (or Red Wine Vinegar)
1 T extra virgin Olive Oil
pink Salt
fresh cracked black Pepper, optional
Arugula
In a medium-sized salad bowl, place your bread pieces. Rinse your berries, pat dry, and add to the bowl. Cut the peach into small pieces on a cutting board, saving the juices, and pour all of it into the salad. Gently stir in the dandelion, mint, optionally the cilantro, and half the oregano, then toss with the juices of orange and lemon, the vinegar and olive oil. Season to taste with salt, optionally a dash of black pepper.
Cover and allow to stand for at least half an hour before serving so the bread soaks up the juices. Refrigerate if it will stand any longer. Once you are ready to serve, lightly toss to see if the bread has absorbed enough of the juices. If the bread looks dry, carefully add a bit more orange juice (or lemon, vinegar or olive oil depending on your taste), adding just enough, and not too much or it will turn into a soggy mess.
Serve on a bed of arugula, and garnish with the remaining oregano. Alternatively, skip the arugula and enjoy it for breakfast or along with these heathy crepes for a holiday brunch.
For original versions of Panzanella, Gourmet offers this authentic Italian version, while the kitchn offers a very pretty, very American interpretation.
Oranges from Marcia’s Malibu garden
Happy Memorial Day weekend. In honor of the holiday and the opening of summer, I have a gift of what I call “sacred remembrance” for you. It’s a recording I did of some of my favorite verses from the Upanishads. Please leave a comment below by Monday night, and I will send it to you by email.
To all who serve and offer themselves to a greater cause, thank you. Namaste!
sounds absolutely delicious and the pictures that accompany this recipe make me want to go to Tuscany and do nothing but eat!!
Jacky, Let’s do! Happy Travels.
My mint and herbs like rosemary,thyme and oregano are so beautiful in my garden since we’ve had unusual rains here in Texas. Im thrilled to have a recipe to use them.
An abundant herb garden is one of life’s great treasures. Hope you enjoy it Jean. Thanks.
Longing for Italy, and especially beautiful Tuscany, after seeing your pictures. 🙂 The Panzanella sounds like a delightful summer dish…looking forward to trying it! Please send me your recordings of the Upanishads. Love to hear your sweet voice again. xoxox
Thank you Gail. Will do. 💛
Looks like a wonderful salad, and so embracing of a beautiful earth! I look forward to trying it.
Yes, Spring’s beautiful bounty. Thanks Beth.
Whenever I read your words Laura I find a solution. In this latest offering there’s an idea for the many dandelions that I see sunning themselves in my garden. I actually like dandelions- their colour, the softly soft way they feel brushed under your the chin and the fun of blowing the seeds e-v-e-r-y-w-h-e-r-e. You’ve given a beautiful saIad idea that includes dandelion leaves that are packed with vitamins. Genius!
Love you Katie. I can see you in your garden. Dandelion whisperer…
I had this last night for dinner… my son made it but I didn’t know the story behind it ,,, The Love Story. Thank you, Blessings Always 🙂
Your sons are a gift to the world. Glad to hear they are gifting you back the world. Lots of love Cindy.
The photos are beautiful and it looks delicious!
Thank you Carolynn. Thanks for all you do for our children!
We’re going to a blues festival on Sunday and the panzanella sounds perfect for the picnic. Thank you!
Sounds like a perfect day. Enjoy Tauna, and thank you.
hi tauna, would you like the meditations? the email i have for you isn’t working. would you please send me yours to laura@lauraplumb.com if you do want me to send you that. thanks.
I woke up late this morning, opened my email and was greeted by the beautiful images and story here. What a perfect start to the day. Thank you for this gift of beauty. Happy Memorial Day weekend.
Hope you had a beautiful birthday Juliet. Lots of love to you and your family.
I look forward to trying this yummy-looking salad. Please send me you recording. Thank you for all you share!
I will Susan. Thank you.
This panzanella just sings of summer. I love the orchestra of peaches and berries- sounds delicious. Thank you!
The song of summer – that’s you! Love to you D.
Laura that dinner was so outstanding! Thank you for always your healing food! Marcia
Thank you Marcia for ALL your healing ways! xo
Well, how can one go wrong when three of my favorite things come together in a sumptuous dish? In case you are wondering, the 3 things are You, peaches and bread…and of course all the garden herbs!
And of course la bella italia! Love you Tizi!
Laura, I didn’t know you lived in Firenze!! I do love all Toscana, the rurl part is so wonderful! Bea is used to spent Easter holidays and few weeks of summer holidays at the seaside, in Forte dei Marmi. Your panzanella is so colored and looks delicious as weel.
Happy Sunday
Manu, I was really thinking of you as I posted this yesterday. In fact, I was looking on your site for an original Panzanella. How about we all meet up in Florence for a week of cooking? And go to Forte dei Marmi for a day trip. I love it there too. Love to you and Bea.
Laura, we eat a lot of Panzanella in this period at home as it’s fresh and yummy, perfect fot the beginning of the summer! I don’t know why I’ve never posted a panazella recipe on my blog. Meeting you in Firenze would be really nice. If you’re going to come just let me know; organizing will be funny! Have a nice week
Laura, This sounds, & looks, delicious! I look forward to trying this recipe soon. Thank you for the beauty you so consistantly offer! Big Love!!
Oh dear! I missed the Monday deadline! This panzanella is now on the Yoga Teacher Trainer retreat menu! Thank you for always providing ideas for freshness and living in alignment with good health! Love and summertime freshness to you and yours!
How wonderful Kate. What an honor to be a part of your YTT. Of course I will send you the audio. Good luck with your Retreat.
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Just seeing this. I love your blog, Laura. I’m moving to Michigan this month and am going to have more time to cook. I’m excited to start making some of your delicious recipes. I’d love your recording of the Upsnishads if it is still available. Much love to you, Laura. So grateful for your wisdom.
Of course my love. I’ll send that to you now, and look forward to hearing more about your move.