La Panzanella


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


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.


Panzanella is a typical farmer's dish of Tuscany ,once upon a time it was done with the leftover bread of the day before , better id unsolted tuscan bread is used

Other Names:

Tuscan Bread Salad


6 people


Wednesday, February 20, 2013 - 7:32am


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