Panzanella, a Traditional Tuscan Recipe

panzanella bread salad
panzanella bread salad

Bread and vegetable salad

Serves 6

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

Soak the bread in cold water for a few minutes. Then squeeze out as much water as you can, crumble the bread in a big bowl, add all the vegetables and basil leaves and mix well. Add half the 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 and mix again. Serve, garnishing with basil leaves.