Recipe
Panzanella
Tuscan bread salad: stale bread brought back to life with ripe tomato juices, wine vinegar and good olive oil. No cooking — just patience while it rests.
- Preparation
- 25 minutes
- Cooking
- 0 minutes
- Total time
- 25 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 415 kcal
- Protein
- 8 g
- Carbohydrates
- 46 g
- Fat
- 22 g
Ingredients
- Stale white bread300 g
- Ripe tomatoes600 g
- Cucumber1 kom
- Red onion1 kom
- Fresh basil20 g
- Olive oil80 ml
- Wine vinegar3 žlice
- Salt and pepperpo ukusu
Instructions
- 1
Tear the stale bread into rough bite-sized chunks and put them in a wide bowl.
- 2
Cut the tomatoes into wedges over a bowl to catch every drop of juice, salt them and let them sit for 10 minutes to release more.
- 3
Slice the cucumber and the red onion as thinly as you can.
- 4
Add tomatoes with all their juices, cucumber and onion to the bread, pour over the vinegar and olive oil, season and toss well.
- 5
Let the salad rest at room temperature for 30 minutes so the bread soaks up the dressing.
- 6
Tear the basil over the top, taste, adjust salt and vinegar, and serve.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
