Panzanella
A Tuscan bread salad of crusty bread, ripe tomatoes, cucumber, and red onion soaked in a vinegar dressing.
Serves 4
Prep 20 min
Cook 10 min
Ingredients
- 4 cups stale crusty bread, torn in chunks
- 3 tablespoons olive oil, divided
- 4 ripe tomatoes, cut in chunks
- 1 cucumber, sliced
- 1/2 red onion, sliced thin
- 1/2 cup basil leaves, torn
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
Steps
Step 1. Toss the bread with 1 tablespoon of oil and toast in a pan or 400°F oven for 8 to 10 minutes until golden and crisp.
Step 2. Whisk the remaining oil, vinegar, garlic, and salt.
Step 3. Toss the tomatoes, cucumber, onion, and basil with the dressing.
Step 4. Add the bread and toss. Let it sit 15 minutes before serving so the bread softens.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.