Nonnas Sunmer Panzanella Salad

Nonna's Summer Panzanella Salad

By: Natasha Patti

4 large heirloom tomatoes, cut into chunks
1 small red onion, thinly sliced
1 cucumber, chopped
Fresh basil
3–4 cups day-old semolina or Terranova bread, torn into pieces
Olive oil
Red wine vinegar
Sea salt

Cracked black pepper

Directions:
Toast or dry out the bread until slightly crisp.
In a large bowl combine tomatoes, cucumber, onion, and basil.
Add the bread and let it soak up all the tomato juices.
Drizzle generously with olive oil and a splash of red wine vinegar.
Season with salt and pepper and let it sit for 15–20 minutes before serving.
Best enjoyed outside during summer with family around the table.

Growing up in an Italian family, food was never just food. It was how we stayed connected. Sunday dinners, loud kitchens, fresh bread on the counter, and recipes made from memory instead of measurements.

My father was born in Pescara, Abruzzo and so much of our family identity was built around gathering around the table. I fell in love with my Sicilian husband and now have a mother-in-law “Nonna” who is hands down one of the best cooks i’ve ever met. She’s actually been cooking since the 4th grade! Now as a mother myself, preserving those traditions has become deeply important to me.

This panzanella reminds me of summer in Italy. Simple ingredients, fresh flavors, and the kind of dish everyone keeps picking at while standing in the kitchen talking together.

That feeling of home, family, and tradition is what inspired me to build my businesses and raise my children with the same values.