Vegetables & LegumesDifficulty: easy

Panzanella (Tuscan Bread & Tomato Salad)

Name: Panzanella (Tuscan Bread & Tomato Salad)
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g stale country bread, crust removed, torn in chunks; 5 ripe tomatoes, in chunks; 1 cucumber, peeled and sliced; Half a red onion, thinly sliced; A handful of basil leaves; 4 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; Salt

Tuscany's answer to summer: stale bread soaked and tossed with ripe tomatoes, cucumber and basil.

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Instructions

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1Soak the bread briefly in water until softened, then squeeze it dry and crumble into a bowl.

2Toss with the tomatoes and their juices, cucumber, onion soaked in vinegar for 10 minutes, and basil.

3Dress with olive oil and vinegar, season, and let it sit 15 minutes for the flavours to marry.

Chef's Tip

Use stale bread only: fresh bread turns to paste when soaked.

More tips ↓

Soak the sliced onion in vinegar for 10 minutes to tame its bite.
Rest 15 minutes after dressing — the bread absorbs the tomato juices and the flavors merge.

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Panzanella (Tuscan Bread & Tomato Salad)

Ingredients

Instructions

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