Italy • Salad

Panzanella

Name: Panzanella
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 250 g day-old rustic bread, cubed; 600 g ripe tomatoes, chopped; 1 cucumber, diced; 1/2 red onion, thinly sliced; 30 ml red wine vinegar; 60 ml olive oil; 12 basil leaves; 1/2 tsp salt; 1/4 tsp black pepper

Tuscan-style bread salad with ripe tomatoes and basil.

VeganSavory

Prep20 min

Cook0 min

Servings4

Panzanella — Category illustration (not this exact prepared recipe). Armineaghayan · CC BY-SA 4.0 · Wikimedia Commons; full source/license: /credits

Method

01
Step 1
Put tomatoes and salt in a large bowl for 10 minutes to release their juice.
02
Step 2
Soak sliced onion in cold water for 10 minutes, then drain.
03
Step 3
Add bread, cucumber and onion to the tomatoes and toss thoroughly.
04
Step 4
Whisk vinegar, oil and pepper, then pour over the salad.
05
Step 5
Leave 15 minutes for bread to soften slightly, fold in torn basil and serve.

Nutrition

Nutrition has not been calculated for this recipe.

Editorial recipe. Preparation may vary by region; not independently kitchen-tested.

Source: BestFoodBook original editorial recipe; not kitchen-tested

Panzanella

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition