Panzanella
A Tuscan peasant salad born from the practical need to use up stale bread, dating back at least to the 16th century. The bread is briefly soaked in water and squeezed dry rather than toasted into croutons, so it stays grainy and absorbs the tomato juices and olive oil dressing instead of turning soggy or staying crunchy.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g stale coarse country bread, preferably unsalted
- 4 ripe tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced and soaked in cold water
- A handful of fresh basil leaves
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper, to taste
Steps
- Tear the stale bread into chunks and soak briefly in cold water, just a few seconds to a minute, then squeeze out the excess water firmly.
- Crumble the soaked bread into a large bowl.
- Add the diced tomatoes and cucumber, along with the drained sliced onion.
- Tear the basil leaves over the top.
- Dress with olive oil, red wine vinegar, salt, and pepper, and toss well.
- Let sit 20-30 minutes at room temperature so the flavors meld before serving.