When the sun gets warmer and the air smells like summer, there’s only one thing we crave: a fresh, light dish that recharges us with flavour. Something that can be prepared ahead of time, without turning on the stove, and that brings real, seasonal ingredients to the table—with a touch of originality. That’s why we came up with our own version of panzanella, enriched with Montasio cheese: a blend of tradition and creativity, perfect for summer days.
Panzanella was originally a humble dish, created to bring new life to stale bread using a few fresh ingredients. In our version, we’ve added a star ingredient: Montasio Stravecchio DOP, whose crumbly texture and bold flavour pair beautifully with crunchy vegetables and rustic bread.
Ingredients for 4 servings:
400 g red and yellow cherry tomatoes
50 g roasted red peppers in oil
50 g stale ciabatta bread
Aged Montasio cheese (Stravecchio)
Fresh basil
Balsamic vinegar
Extra virgin olive oil
Salt and pepper
Cut the stale bread into rough cubes and toast it in a pan with a drizzle of olive oil. Transfer to a large bowl and let it cool.
Meanwhile, quarter the cherry tomatoes and roasted peppers. Add them to the bowl with the toasted bread, some flakes of aged Montasio, and fresh basil torn by hand. Season with salt, pepper, a splash of balsamic vinegar and olive oil. Mix well and let rest in the fridge for at least 30 minutes before serving.
Want to take it up a notch? Add some olives (black, green, Taggiasca—whatever you prefer), a handful of capers, or some red onion (for a milder taste, soak it in vinegar for about 10 minutes). Thanks to its intense flavour, Montasio Stravecchio goes well with any variation.
With this revamped panzanella, we’re celebrating summer and the joy of simple, tasty food.
