Panzanella Toscana
Bread salad that earns its name
Tuscan panzanella: stale country bread revived with ripe tomatoes, red onion, basil, olive oil and red wine vinegar.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6 servings
Ingredients
- 6 cups stale country bread, torn
- 2 lbs ripe tomatoes, chopped
- 1 red onion, thinly sliced
- 1 cucumber, sliced
- ¼ cup red wine vinegar
- ⅓ cup extra-virgin olive oil
- Basil, salt, pepper
Instructions
- 01
Tame the onion. Soak the sliced onion in cold water with a splash of vinegar for 10 minutes.
- 02
Juice the tomatoes. Salt the chopped tomatoes and let them release juice in a bowl for 15 minutes.
- 03
Soak the bread. Toss the torn bread in that tomato juice with the vinegar until softened but not soggy.
- 04
Combine and rest. Add the vegetables, oil and basil and rest 30 minutes before serving.
Larry’s rule: Fresh bread makes glue. If you only have fresh, dry it in a low oven first.