Panzanella (Tuscan bread salad)

    2 hours 20 min

    Panzanella is one of those mysteriously simple dishes that makes Italian food great. It's so simple yet so tasty, due only to one factor: The quality of the ingredients. So, pick the best crusty bread, fresh vegetables and most of all a great extra virgin olive oil.

    1 person made this

    Serves: 6 

    • 800g stale crusty bread, cut in big chunks
    • 2 tablespoons white wine vinegar
    • 300g cherry tomatoes, halved
    • 3 cucumbers, peeled and chopped
    • 1 red onion, finely chopped
    • Tuscan extra virgin olive oil, as needed
    • a few leaves basil, chopped
    • salt, to taste

    Prep:20min  ›  Extra time:2hr soaking  ›  Ready in:2hr20min 

    1. In a large bowl place the bread and the vinegar. Fill the bowl with cold water to submerge the bread and let soak for 2 hours.
    2. Squeeze the bread to get off excess water and transfer to a serving bowl. Add tomatoes, cucumber and onion, and toss. Season with abundant first quality Tuscan olive oil, basil and salt. If you like, add also a drizzle of vinegar.
    3. Cover and chill in the fridge for at least 1 hour before serving.

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