Panzanella Bread Salad
Ingredients
- 400 gCountry bread (stale, in large cubes)
- 600 gVine tomato (wedged)
- 1 pcCucumber (sliced)
- 1 pcRed onion (thinly sliced)
- 1 pcBasil (whole leaves)
- 50 gBlack olive (pitted)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
Method
Country bread soaks up the juices from ripe tomatoes until tender yet firm. Red onion provides crunch while red wine vinegar brightens the whole dish.
- 1
Slice the country bread into large 3 cm cubes. Place them under the oven grill for a few minutes: they should be dry to the touch and lightly colored, but not burnt.
- 2
Cut the tomatoes into irregular wedges so they release their juice. Slice the cucumber into rounds and the red onion into thin transparent strips.
- 3
In a large salad bowl, mix the bread, vegetables, black olives, and capers. Drizzle generously with olive oil and wine vinegar. Season with salt and pepper.
- 4
Add the hand-torn basil. Let rest for 30 minutes at room temperature. The bread should be soaked in dressing and tomato juice, but still have some bite.
Frequently asked questions
How do you get this dish right?
- Don't skip the resting time; that's when the magic happens between the bread and the tomato juice.
- Use very ripe, almost soft tomatoes to get the maximum amount of juice.
How long does this dish keep?
Can be kept for 12 hours in the fridge, but the bread eventually loses its texture beyond that.
