Panzanella Recipe at MyDish

Panzanella

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Method

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

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    Tips

    • You can experiment with different breads as long as it has a firm crumb or you could make the bread into croutons

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    Ingredients

    • 400g  2-day-old Tuscan-style bread, sliced
    • 4 tomatoes, diced
    • 2 red onions
    • 1 cucumber, finely sliced
    • 10 basil leaves, ripped in ½
    • 2 tbs red wine vinegar
    • 100ml extra virgin olive oil
    • 2 pinches of salt
    • 2 pinches of pepper

    By Views 177  Added Wed Sep 26 2012


    This is a traditional Tuscan dish believed to have originated from the country men who used to soak their stale bread mixed with vegetables from the garden.