Summertime – the season with the most abundant fresh fruits and vegetables! And what better way to enjoy the seasons’ harvest than with a delicious salad.
Part of RARE Italian Restaurant’s summer menu includes an additional salad to the appetizers: Panzanella
What is Panzanella
A Tuscan salad, Panzanella includes chunks of soaked bread and tomatoes that are popular in summer- and in our case, we are using Heirloom Cherry Tomatoes. The salad includes Cucumbers, Kalamata Olives, Red Onion, and Basil all with a Red Wine Vinaigrette.
A Bit of History
Originally, Panzanella was based on onions, not tomatoes, until the 20th century. And, it was generally made with stale bread soaked in water and squeezed dry. Panzanella presumably made its first appearance in the 16th century when an Italian painter named Agnolo di Cosimo – usually known as Bronzino – became very fond of onions with oil and vinegar served with toast. Later, this developed into more of a salad by adding in purslane (a slightly sour and salty leaf vegetable eaten much throughout Europe) and cucumbers.