Authentic Tuscan Panzanella Salad
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Authentic Tuscan Panzanella Salad
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How to make an Authentic Tuscan Panzanella Salad made with ripe summer tomatoes, fresh cucumber, onion and of course bread! It's a cool and refreshing salad perfect for summer and for using up stale bread.
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Ingredients
- 150 g stale white crusty bread (4-5 large slices)
- 3 large plum tomatoes (280g)
- 1 cucumber
- 1 red onion
- 1 small handful fresh basil
- 2 tablespoons white or red wine vinegar
- 4 tablespoons olive oil
- salt and pepper
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Instructions
- First, cut the bread into slices or rough cubes. Add the bread to cold water for a few seconds then remove it with your hands and squeeze all the water out as best as you can. Crumble the bread into a bowl and set aside.
- Cut the tomatoes into small cubes, peel the cucumber and cut that into similar sized pieces. Finely slice the onion and tear the basil into a bowl with the bread.
- Pour in a generous amount of extra virgin olive oil, add the 2 tablespoons of vinegar and a good pinch of salt and pepper. Toss everything together and taste. Add more vinegar and/or salt to taste.
Notes
- If you don't have stale bread - you can cut the bread and leave it out for a few hours to dry out or alternatively, you can toast the bread if you don't have stale bread to use. Season the salad well - sprinkle salt a little at a time over the salad, toss it and taste it for seasoning and add more according to taste.Use ripe and fresh ingredients - the vegetables and basil should be fresh and ripe. This salad is best with fresh summer produce that are in season. Let the salad sit - Panzanella tastes best once the bread has soaked up all the juices and flavour (don't be scared of it being "soggy" because it's absolutely delicious). Leave it for at least 30 minutes if possible before serving but it can also be made a few hours in advance and left in the fridge. How long does it last - the salad is best eaten within 1 day of making it but will keep in the fridge for up to 2 days.
- If you don't have stale bread - you can cut the bread and leave it out for a few hours to dry out or alternatively, you can toast the bread if you don't have stale bread to use.
- Season the salad well - sprinkle salt a little at a time over the salad, toss it and taste it for seasoning and add more according to taste.Use ripe and fresh ingredients - the vegetables and basil should be fresh and ripe. This salad is best with fresh summer produce that are in season.
- Let the salad sit - Panzanella tastes best once the bread has soaked up all the juices and flavour (don't be scared of it being "soggy" because it's absolutely delicious). Leave it for at least 30 minutes if possible before serving but it can also be made a few hours in advance and left in the fridge.
- How long does it last - the salad is best eaten within 1 day of making it but will keep in the fridge for up to 2 days.
Nutrition Information
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Calories
256kcal
(13%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
232mg
(10%)
Potassium
301mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
468IU
(9%)
Vitamin C
11mg
(12%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 232mg | 10% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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