Panzanella
Dive into a vibrant Panzanella salad, where crusty bread meets juicy tomatoes and fresh basil for a refreshing treat!
Ingredients
- 600 g stale white country bread
- 800 g ripe tomatoes
- 1 red onion
- 1 cucumber
- 1 handful basil leaves
- 3 tbsp red wine vinegar
- 5 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 dl water
How to make it
- Cut the bread into rough 2-3 cm pieces and place them in a large bowl. Add the water and turn the bread once or twice so the pieces absorb it, then let them sit while you prepare the vegetables.
- Cut the tomatoes into uneven chunks and catch any juices in the bowl. Slice the red onion into thin rings and cut the cucumber into half-moons.
- Add the tomatoes, onion and cucumber to the bread. Pour over the red wine vinegar, olive oil, salt and black pepper, then toss gently until the bread is glossy and stained with tomato juice.
- Tear the basil leaves by hand and fold them through so they stay visible and fragrant.
- Leave the panzanella to stand for 10 minutes so the bread softens at the edges but still holds some bite.
- Spoon the salad into wide shallow bowls, with the bread pieces, tomatoes, onion and cucumber mixed together and the basil scattered through the top.
