Panzanella

Panzanella is a rustic Tuscan bread salad that celebrates the vibrant flavors of summer. Combining ripe tomatoes, crunchy cucumbers, and hearty bread, it's a perfect dish to enjoy on warm evenings or as a refreshing side at gatherings.

Italian · 30 min · 4 servings · bartek99

Ingredients

• 300 g stale bread, torn into pieces
• 500 g ripe tomatoes, chopped
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 20 g fresh basil leaves, torn
• 60 ml extra virgin olive oil
• 2 tbsp red wine vinegar
• to taste salt
• to taste black pepper

Method

1. In a large bowl, combine the torn bread with a pinch of salt and a drizzle of olive oil. Let it sit for about 10 minutes to soften.
2. Add the chopped tomatoes, diced cucumber, sliced red onion, and torn basil leaves to the bowl with the bread.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
4. Pour the dressing over the salad and gently toss everything together until well combined.
5. Let the salad rest for about 15 minutes to allow the flavors to meld.
6. Taste and adjust seasoning if necessary before serving.

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