Panzanella Salad

Panzanella Salad

Panzanella Salad

Panzanella or panmolle is a Tuscan salad of bread and tomatoes popular in the summer, although the Panzanella was based on onions, not tomatoes, until the 20th century. Now the modern panzanella is generally made of stale bread soaked in water and squeezed dry, it is traditionally accompanied with tomatoes, sometimes also onions and basil and dressed with olive oil and vinegar.

Other ingredients added can include lettuce, olives, mozarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic although the purists of Tuscany and Florence often disapprove. The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, purslane, and cucumbers, this is often interpreted as one of the original description of panzanella.


650 g mixed tomatoes (cherry, kumato, heirloom, roma, oxheart), sliced
1 garlic clove, crushed with the back of a knife
3 large slices stale ciabatta or Panini tossed with olive oil , seasoned and baked in a hot oven until golden
60 ml (¼ cup) extra virgin olive oil
55 g (⅓ cup) caper berries
¼ cup basil leaves, larger leaves torn, plus extra, to serve
Salt and pepper

Toss tomatoes, garlic and ½ tsp salt in a bowl. Add oil, caper berries and basil, and toss to combine. Season with salt and pepper, and serve with extra basil leaves. Add in the crusty bread and allow the juices to soak in for about 20 minutes before serving.


Baked Asparagus with Parmesan & Balsamic

Florentine Apple and Almond Tart

Florentine Apple and Almond Tart

Florentine Apple and Almond Tart
Serves 6-8

There is nothing better than this simple delicious tart absolutely bursting with apples. The delicious combination of almonds and the use of lemon zest is iconic of the types of simple desserts you will find over Florence and Tuscany in cake shops and well known pasticceria.

2 large delicious apples
1 large lemon
Zest of 1 orange
115g almonds, blanched
4 tblsp sugar
2 tblsp plain flour
½ cup milk
4 extra large eggs
Extra 2 tblsp of sugar
1 tblsp butter


Peel and core the apples, cutting them into quarters and then into very thin slices across the apple. Place the apples into a large bowl and squeeze over the juice of 1 lemon.

Place the blanched almonds, sugar, flour and orange zest into a food processor and blend until the almonds are very fine. Add in the milk and the eggs and blend again until a smooth batter.

Preheat the oven to 170c.

Transfer the batter into the apples and stir to combine. Heavily butter a 34 x 22cm tin or baking dish and sprinkle on the extra sugar. Pour in the batter spreading it evenly over the dish. Bake for 35 minutes until golden.

Allow the tart to cool for a few minutes before sprinkling it with icing sugar and serving it warm.


The Scoop A Taste of Tuscany – My City Life

Melissa Loh is one of The City’s top foodie bloggers extraordinaire. My City Life was invited to sample the delights of this event, and Melissa was definitely the perfect person for this Tuscan task.