Panzanella (Tuscan Bread Salad)
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Total Time
15 mins
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Course
Appetizer
Panzanella (Tuscan Bread Salad)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- bread see Notes, day old
- fresh ripe tomatoes, chopped
- red onion peeled and sliced
- basil fresh leaves
- olive oil
- wine vinegar white or red
- salt
- black pepper
- Optional additions:
- cucumber
- celery
Instructions
- Take some slices or chunks of stale bread and dunk them in water until they begin to soften. This should not take long. Remove them and squeeze out the water, then shred the bread with your hands into a salad bowl.
- Throw in some chopped ripe tomatoes, sliced or chopped red onion and a few basil leaves. Dress your salad in the usual manner, with abundant olive oil, some wine vinegar, salt and pepper.
- You can serve panzanella immediately if you like, but it doesn't mind a wait. In fact, it develops flavor if let it rest for a while, say an hour or two. It can even be made well ahead, in which case you may want to hold off on the vinegar, which can become overpowering, until you are ready to serve.
Notes
- Measurements are according to your taste, but it is usual to maintain a ratio of 1 part bread to 1 part everything else.
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