Panzanella
Devashish
A classic Tuscan bread salad made with stale bread, fresh vegetables, and herbs in a vinegar dressing.
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Cuisine Italian, Tuscan
Servings 4
Calories 292 kcal
For the Salad
- 7 oz coarse bread stale
- 1/2 cup water
- 2 tbsp white vinegar
- 1 whole cucumber medium-large
- 3 whole tomatoes medium, ripe
- 1/2 whole red onion
- 10 leaves fresh basil
- 4 tbsp extra virgin olive oil
- to taste salt and freshly ground black pepper
Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl.
Add vinegar to a glass of water and combine the bread with all the liquid ingredients. Mix it with your hands to soften the bread evenly.
Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.
Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together.
Add the basil before serving; Season with oil, salt, and freshly ground pepper: the panzanella is ready to eat. Enjoy!
Calories: 292kcalCarbohydrates: 30gProtein: 7gFat: 17gSaturated Fat: 2gSodium: 243mgPotassium: 414mgFiber: 4gSugar: 7gVitamin A: 876IUVitamin C: 16mgCalcium: 88mgIron: 2mg
Keyword bread salad, stale bread, summer salad