Name: La Panzanella
Yield: 6 servings
Ingredients: 400 g 2-day-old Tuscan-style bread; 4 tomatoes, diced; 2 red onions or 4 spring onions, sliced thinly; 1 cucumber, finely sliced; 10 basil leaves, ripped in half; 2 tbs red vinegar; 100 ml extra virgin olive oil; 2 pinches of salt; 2 pinches of pepper

6 servings Source yield

Ingredients

400 g 2-day-old Tuscan-style bread
4 tomatoes, diced
2 red onions or 4 spring onions, sliced thinly
1 cucumber, finely sliced
10 basil leaves, ripped in half
2 tbs red vinegar
100 ml extra virgin olive oil
2 pinches of salt
2 pinches of pepper

Make it step by step

submerge the bread in cool water for a several minutes. Then squeeze out as much water as you can, crush the bread in a big bowl, add all the vegetables and basil leaves and blend well. Add half spoone of extra virgin olive oil, salt and pepper and mix again. Allow to stand in the fridge for an hour or more. Add the vinegar and remaining extra-virgin olive oil oil and mix again. Serve, garnishing with basil leaves.

Nutrition and portions

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Recipe source

Adapted from Foodista by massimo brogi, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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