Sweet Panzanella
- Vegetarian
- Energy Kcal 343
- Carbohydrates g 48.5
- of which sugars g 25.6
- Protein g 7
- Fats g 13.5
- of which saturated fat g 1.72
- Fiber g 6.2
- Cholesterol mg 4
- Sodium mg 196
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Sweet panzanella is a super tasty treat from Tuscany. I mean, really, the dish began as a way for fishermen and farmers to use up stale bread. Those folks know how to take simple ingredients and make magic—no question. This fruit panzanella does just that. Originally, panzanella was all about tomatoes and onions. But now? It's transformed. People have experimented over the years, and voilà, a whole new dessert panzanella. Instead of tomatoes and veggies, you’re getting rustic bread chunks tossed with juicy berries, peaches, or whatever sweet summer fruit you have on hand. And look, the bread soaks up all those flavors, turning tender yet keeping a bit of chewiness—perfect for a warm day. Some folks even throw in creamy ice cream or a big dollop of tangy yogurt. It's versatile, for sure. Breakfast? Chilled dessert? Pretty much.
In Tuscany, nothing goes to waste. For real. Especially not bread. It makes perfect sense that locals would whip leftovers into something as delicious as sweet panzanella. There's a nostalgic feel in every bite—imagine tales of fishermen dunking stale bread in seawater and seasoning it to keep going. And now, it’s about taking those classic vibes and adding a fruity twist. This isn’t just another bread salad recipe; it’s a fantastic way to showcase summer’s best fruit and create something moist, golden, and bursting with fresh flavor. Whether you pile on the berries for a berry panzanella or toss in stone fruits for a more classic stone fruit panzanella, each version captures that easy, honest food vibe. Tuscan cooking? It's different. And listen, it is a dish that works any time of day, and no two bowls are ever exactly the same. That's half the fun. People across Italy might have their own spins, but the heart of sweet panzanella is making the most of simple ingredients and crisp summer flavors. It’s all about celebrating Tuscany’s knack for turning humble beginnings into something really really satisfying.
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- INGREDIENTS
- Brioche bread 5.3 oz (150 g)
- Nectarines 1
- Apricots 2
- Plums 1
- Strawberries 1 ¼ cup (180 g)
- Cherries 1 cup (150 g)
- Blueberries ¾ cup (100 g)
- Cooked figs 3 spoonfuls
- Mint to taste
- Fleur de sel to taste
- Wildflower honey 1 spoonful
- Whole peeled hazelnuts ½ cup (65 g)
How to prepare Sweet Panzanella
To make sweet panzanella, first cut the brioche bread into cubes of approximately 1.5 cm (about 0.6 inches) 1 and roughly chop the hazelnuts 2. Line a baking sheet with parchment paper and spread the brioche cubes and chopped hazelnuts on top 3.
Drizzle everything with a tablespoon of honey 4 and toast in a preheated oven at 392°F for 10 minutes. When the bread is golden and toasted, remove the baking sheet from the oven 5 and let it cool. Meanwhile, wash and dry the fruit, cut the peach in half 6
remove the pit and dice it 7. Do the same with the apricots (8-9)
Continue with the plum, slicing it 10. Remove the leaves from the strawberries 11 and cut them in half 12.
Finally, cut the cherries in half 13 and pit them 14. Now everything is ready to assemble the sweet panzanella: in a large bowl, add all the chopped fruit, including whole blueberries 15,
drizzle with fig syrup 16. Add the toasted bread with hazelnuts 17, fragrant with mint leaves, and season with a pinch of fleur de sel. Mix everything with a spoon and serve your sweet panzanella 18 accompanied by sour cream, ice cream, or yogurt, if desired.