Panzanella
By Groceree
Also known as Tuscan Bread Salad
Stale Tuscan bread soaked in the juices of ripe summer tomatoes, torn together with red onion, cucumber and basil, and dressed with olive oil and red wine vinegar. Born of thrift and only worth making in high summer.
Last updated
- Servings
- 4 servings
- Prep
- 25 min
- Total
- 55 min
Ingredients
stale rustic bread300 g
ripe tomatoes800 g
salt1½ tsp
red onions1
cucumbers1
basil1 large bunch
extra virgin olive oil80 ml
red wine vinegar2 tbsp
black pepper½ tsp
water (optional)3 tbsp
Instructions
- 01
Cut the into bite-sized chunks, put them in a large bowl with their juices and 1 teaspoon of the , and leave for 15 minutes to release their juices.
- 02
Meanwhile, thinly slice the and soak it in cold water with 1 tsp of the for 10 minutes to soften its bite, then drain.
- 03
Tear the into rough chunks. If it is very hard, sprinkle it with the first.
- 04
Halve the lengthways and slice it, and tear the leaves. Add the , the drained , the and the to the .
- 05
Pour over the and the rest of the , season with the and the rest of the , and toss with your hands until the soaks up the juices. Taste and adjust.
- 06
Leave for 20 to 30 minutes before serving, so the softens but still has some bite.
Notes
- Use properly stale bread and the ripest tomatoes you can find. Fresh bread turns to mush.
- Let it stand before serving; the soaking is the point.
- Traditional Tuscan bread is unsalted, which is why the salad is seasoned generously.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 20 g
Estimated from the ingredients.
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