Description
A vibrant and refreshing Tuscan bread salad made with ripe tomatoes, cucumbers, and day-old bread that soaks up delicious flavors.
Ingredients
Salad Ingredients
- 1 loaf Day old rustic loaf, ciabatta, or sourdough (Use firm, stale bread for the best texture.)
- 4 cups Ripe tomatoes, chopped (The juicier, the better.)
- 1 cup Cucumber, chopped (For added crunch.)
- 1 small Red onion, thinly sliced (Soak in cold water if you dislike sharpness.)
- 1 cup Fresh basil, torn (Do not skip it.)
- 3 tablespoons Extra virgin olive oil (Adjust according to taste.)
- 1 tablespoon Red wine vinegar (Adjust to taste.)
- 1 teaspoon Salt (To taste.)
- 1 teaspoon Black pepper (To taste.)
- optional Capers or olives (For a salty kick.)
Instructions
Preparation
- Cut tomatoes into chunks. Put them in a big bowl and sprinkle with salt. Let them sit for 10 minutes.
- Drain and rinse the sliced red onion if soaked in cold water. Add to the bowl.
- Add cucumber chunks and torn basil.
- Add bread cubes.
- Drizzle olive oil and red wine vinegar over the ingredients.
- Toss well. Let sit for 15 to 30 minutes for flavors to meld.
- Taste and adjust seasoning with more salt, vinegar, or basil if needed.
Notes
Panzanella is best enjoyed with a little resting time before serving. Use robust tomatoes and quality olive oil for the best flavor. Store leftovers in the fridge and consume within 1 day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Italian, Tuscan