Olive Magazine

Panzanella

Published: July 5, 2021 at 10:30 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • A little effort
  • Serves 4

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal279
fat15.8g
carbs30.1g
fibre2.6g
protein5.9g
salt1g
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Ingredients

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

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