Panzanella (Tuscan bread salad)

Name: Panzanella (Tuscan bread salad)
Total time: 15 min
Ingredients: cucumber 1 small, roughly chopped; red onion 1 large, roughly chopped; tomatoes 3 very ripe, roughly chopped; country-style bread 1 small loaf, cut into large cubes; 5 tbsp; red wine vinegar 3 tbsp; capers 2 tbsp, rinsed and drained; sugar 1-2 tsp (to taste); basil leaves 12, roughly crushed

15 minutes + marinating
serves 4
Easy

The best recipe for panzanella. This quick no-cook salad of ripe tomatoes and crunchy cucumber is a great way to use up stale bread for a midweek meal or lunch.

December 19, 2014 at 2:31 pm

Ingredients

cucumber 1 small, roughly chopped
red onion 1 large, roughly chopped
tomatoes 3 very ripe, roughly chopped
country-style bread 1 small loaf, cut into large cubes
extra-virgin olive oil 5 tbsp
red wine vinegar 3 tbsp
capers 2 tbsp, rinsed and drained
sugar 1-2 tsp (to taste)
basil leaves 12, roughly crushed

Method

Step 1

Put the cucumber, red onion and tomatoes in a large bowl and add the bread. Mix well with your hands and season with salt and pepper.
Step 2

Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil. Give it a good stir, then cover and leave in the fridge overnight for the flavours to mellow. The bread should feel moist but not soggy.