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Italian·Italy · Tuscany·Vegan
Italian Panzanella
Fresh Tuscan salad with juicy tomatoes, crisp cucumbers, and crusty bread.
55 min total (prep 20 · cook 20)· Serves 4· Beginner·New
A summer dish from Tuscany, Panzanella is a great way to use up stale bread, celebrating the flavors of a bountiful harvest.
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Method
- 1Cube stale bread and soak in water for 10 minutes.
- 2Cut tomatoes and cucumber into chunks.
- 3Slice onion thinly, combine with vegetables and bread.
- 4Dress with olive oil, vinegar, salt, and basil.
Chef's tips
- Use the ripest tomatoes for best flavor.
- Chill before serving for enhanced taste.
The story
A summer dish from Tuscany, Panzanella is a great way to use up stale bread, celebrating the flavors of a bountiful harvest.
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