Lovely Leftovers: Traditional Panzanella
By: Leah Rodrigues
Published: August 6, 2012

Panzanella is the perfect way to use leftover bread.  This traditional Tuscan salad combines day old bread with a red wine vinaigrette and vegetables.  The usual suspects include tomatoes, red onion, and basil but you can also add beans, cucumber, bell pepper, and whatever else is growing in your garden.  Panzanella is a light summer dish that is absolutely delightful.
Traditional Panzanella
Ingredients:



1 pound six or seven day-old Tuscan bread (without salt) c
6 bigs Tomatoes, coarsely chopped
2 smalls Red onion, thinly sliced
1 1/2 cups Fresh basil leaves
3 tablespoons Red wine vinegar
80 mls Extra Virgin Olive oil
salt
 
Directions:
 








In a bowl combine the bread with water and let it stand for at least 20 minutes or until it's soft. Drain the bread and squeeze out as much water as you can.


   
Crumble the bread and place it in a serving bowl. Scatter the tomatoes, onions and chopped basil over the top.


   
Dress Panzanella with extra-virgin olive oil and vinegar. Season with salt and toss well. Taste and adjust the seasoning with more oil, salt and vinegar.


   
Leave Panzanella to stand for 15 minutes and serve at room temperature.

In a bowl combine the bread with water and let it stand for at least 20 minutes or until it's soft. Drain the bread and squeeze out as much water as you can.


     
Crumble the bread and place it in a serving bowl. Scatter the tomatoes, onions and chopped basil over the top.


     
Dress Panzanella with extra-virgin olive oil and vinegar. Season with salt and toss well. Taste and adjust the seasoning with more oil, salt and vinegar.


     
Leave Panzanella to stand for 15 minutes and serve at room temperature.