Panzanella (Tuscan Bread Salad)

🧂 Ingredients

• 300 g Stale Tuscan bread(Day-old or slightly dried-out bread is ideal. A crusty loaf like ciabatta or a rustic Italian bread works best.)
• 4 Ripe tomatoes(Medium-sized, ripe tomatoes. Heirloom or vine-ripened varieties will provide the best flavor. Cut into bite-sized wedges or chunks.)
• 1 Red onion(Small to medium-sized. Thinly sliced into half-moons or finely diced, depending on preference.)
• 1 Cucumber(Medium-sized, peeled (optional) and seeded if desired. Cut into bite-sized pieces.)
• 1 bunch Fresh basil(Generous amount, leaves torn or roughly chopped.)
• 6 tbsp Extra virgin olive oil(Good quality olive oil for dressing.)
• 3 tbsp Red wine vinegar(Or to taste. Adjust acidity based on your preference.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)

👨‍🍳 Instructions

1. 1

   Prepare the bread: Cut the stale bread into 1-inch cubes. Place the bread cubes in a large bowl and lightly mist or drizzle with water, just enough to moisten them. Let them sit for about 10 minutes to soften slightly. Gently squeeze out any excess water.

   ⏱️ 10 minutes
2. 2

   Prepare the vegetables: While the bread is soaking, chop the ripe tomatoes into bite-sized pieces, thinly slice the red onion, and cut the cucumber into bite-sized pieces. Add these prepared vegetables to the bowl with the bread.

   ⏱️ 10 minutes
3. 3

   Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as needed.

   ⏱️ 5 minutes
4. 4

   Combine and rest: Pour the dressing over the bread and vegetable mixture. Toss gently to ensure everything is evenly coated. Let the Panzanella sit at room temperature for at least 30 minutes, allowing the bread to absorb the flavors and juices from the tomatoes and dressing. This resting period is crucial for the flavors to meld.

   ⏱️ 30 minutes
5. 5

   Add basil and serve: Just before serving, tear or roughly chop the fresh basil leaves and gently fold them into the Panzanella. Give it one final gentle toss. Serve immediately at room temperature.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Using stale bread is key; fresh bread will become too mushy.
• ✓This is a quintessential summer dish, best enjoyed when tomatoes are at their peak.
• ✓Allowing the salad to rest is essential for the flavors to meld and the bread to soften perfectly.

🔄 Variations

• Add a tablespoon of capers for a briny kick.
• Include a few anchovy fillets, finely chopped, for an umami boost.
• Add other vegetables like bell peppers or celery.
• A sprinkle of mozzarella or feta cheese can be a delicious addition.

🥗 Nutrition

Per serving