It happens in the best of homes. That delicious crusty bread that you bought yesterday was for some reason not eaten and is now beginning to go stale. Maybe those tasty vine-ripened tomatoes are now just a tad over-ripe. It would be a shame to throw them all out, but what can you do?

The answer is Panzanella.

Panzanella is an Italian bread and tomato salad whose very purpose is to use up leftovers. Originating in Tuscany it was originally a bread and onion salad. Tomatoes weren’t added to the recipe until the 20^th century. Other ingredients generally include basil, olive oil, vinegar, salt and pepper. Although frowned upon by traditionalists, other ingredients that you happen to have handy can also be added – mozzarella, capers, anchovies, white or red wine, lemon juice or garlic, among others.

There are almost as many recipes for panzanella as there are people who make it, so I’ll just give you an idea how I throw mine together. First the bread – tear it into small pieces or chunks and throw it into a salad bowl. (I prefer larger chunks than those shown in to photo above.) Truly stale bread can be dampened with water and then squeezed dry. Personally I don’t bother with this as the olive oil and vinegar, which I add, moistens the bread anyway. Some people like to toast the bread which is fair enough. Cut up your tomatoes into large chunks – not too neat, this is a rustic meal. Chop up an onion and toss it in. I like to add cheese. Mozzarella is often recommended, but I use whatever cheese I have that might be getting a little old, and that may include cheddar or brie. I tear the cheese into bite-size pieces with my fingers – again, not too neat. Toss these ingredients and pour in some extra-virgin olive oil, vinegar and a little sea salt and pepper. Finally I add chopped fresh basil, and there you have it – nice and simple.

(I have to admit that I haven’t tried this salad with anchovies but now that I think about it – yes – I will definitely include them in my next panzanella.)

And now for the next question:  What wine should be paired with it? Pairing wine with tomatoes, especially when dressed with vinaigrette, can be difficult but it is not impossible. There is a good deal of acidity here, so I would recommend a white wine or dry rosé which also shows good acidity and little, or no, oak.

"Italian meal, Italian wine," would be a good rule to begin with. I would recommend the Torre Terza Vernaccia di San Gimignano, the Fattoria Querciarossa Fonte delle Serpi Vermentino from Maremma in Tuscany, or the delightful Cantina Santa Maria La Palma Aragosta Vermentino di Sardegna, all for their light fragrance of aromatic herbs, delicate fruitiness and refreshing acidity. If dry rosato is preferred, try Giovanna Tantini Bardolino Chiaretto or Acquagiusta Rosato from Maremma and you won’t be disappointed.

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

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