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Panzanella
Italy
A peasant dish of Tuscany that became fashionable. The bread must be at least a day old.
Tuscan bread and tomato salad — stale bread soaked in tomato juice with ripe tomatoes, basil, red onion and olive oil. Summer Tuscany in a bowl.
Prep
15 mins
Cook
0 mins
Difficulty
Easy
Calories
185 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gstale ciabatta or sourdough, torn
800gripe tomatoes, chopped
1red onion, very thinly sliced
1 large bunchfresh basil
4 tbspred wine vinegar
6 tbspbest olive oil
salt and pepperto season
Method
1
Salt tomatoes. Leave 15 minutes. Squeeze juice into a bowl.
2
Soak bread in tomato juice for 5 minutes until soft but not disintegrating.
3
Combine bread, tomatoes, onion and basil. Dress with vinegar and olive oil.
4
Rest 30 minutes before serving.
Chef's Tip
Stale bread is essential — fresh bread becomes a paste rather than absorbing the juices.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.