Panzanella
Tuscany's summer bread salad — panzanella, stale Tuscan bread soaked in water, squeezed dry, then combined with ripe tomatoes, red onion, cucumber, basil and dressed with vinegar and the finest olive oil. The bread absorbs the tomato juices and dressing. The paradox of the world's best salad being made from old bread is quintessentially Italian.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Soak bread in cold water 10 minutes. Squeeze out completely by hand — the bread should be just damp, not soggy.
About 4 min
Roughly break squeezed bread into chunks.
About 9 min
Combine bread with tomatoes (and all their juices), cucumber, drained red onion and basil.
About 9 min
Dress with olive oil and red wine vinegar; season generously.
About 9 min
Rest 30 minutes minimum before serving for the bread to absorb everything. The bread should be flavour-saturated but still have some texture. Eat at room temperature, not cold.
About 3 min
Nutrition per serving (estimate)
- Calories
- 240
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 10 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 440 mg
Contains: gluten
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Recipe by Boon Tools.