Vegetables & LegumesDifficulty: easy

Panzanella (Tuscan Bread & Tomato Salad)

Name: Panzanella (Tuscan Bread & Tomato Salad)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g ripe tomatoes, cut in chunks; 250 g cucumber, thick half-moons; 120 g day-old country bread, torn 2–3 cm (or dried croutons); 70 g red onion, very thinly sliced; 30 g capers, rinsed (optional); 60 ml extra-virgin olive oil; 20 ml red wine vinegar; 3 g fine salt, black pepper to taste; 5 g basil leaves, torn (optional)

Classic Tuscan salad of juicy tomatoes, cucumber and day-old bread, soaked in a punchy olive-oil and vinegar dressing.

Prep Time

Cook Time

Servings

Ingredients

•400 g ripe tomatoes, cut in chunks

•250 g cucumber, thick half-moons

•120 g day-old country bread, torn 2–3 cm (or dried croutons)

•70 g red onion, very thinly sliced

•30 g capers, rinsed (optional)

•60 ml extra-virgin olive oil

•20 ml red wine vinegar

•3 g fine salt, black pepper to taste

•5 g basil leaves, torn (optional)

Instructions

1Dry out the bread on a tray at 180°C for 6–8 min (or in a dry skillet) until dry but not rock-hard.

2Whisk olive oil + vinegar + salt + pepper in a large bowl.

3Add tomatoes, cucumber, onion, capers and the bread; toss well and rest 10 min to absorb juices.

4Adjust seasoning; finish with torn basil and serve.