Description
A classic Tuscan bread and tomato salad, known as Panzanella, perfect for using up stale bread and ripe summer tomatoes.
Ingredients
Scale
- 4 cups stale rustic bread, torn into bite-sized pieces
- 4 ripe tomatoes, chopped
- 1 cucumber, seeded and chopped
- 1 red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Place the torn bread in a large bowl.
- Add the chopped tomatoes, cucumber, red onion, and basil to the bowl with the bread.
- In a small bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper.
- Pour the dressing over the bread and vegetable mixture.
- Gently toss to coat everything evenly.
- Let the salad sit for at least 30 minutes to allow the bread to soak up the dressing and flavors.
- Serve at room temperature.
Notes
- Using slightly stale bread is key for the best texture.
- Adjust the amount of vinegar and oil to your preference.
- This salad is best enjoyed the day it is made.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian