ReceptnaptárPanzanella (Tuscan bread salad)
Panzanella is the summer bread salad of Tuscan country cooking: stale bread, ripe tomatoes, cucumber, onion and basil, tossed with olive oil and red wine vinegar. It's one of the best ways of using leftovers, with old bread as the star.
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Ingredients
Method
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- Soak the stale bread cubes in water for a few minutes, then squeeze them out thoroughly by hand.
- Chop the tomatoes, cucumber and onion.
- Mix with the bread, basil, olive oil and vinegar.
- Season with salt and let it stand for 15-20 minutes so the flavours come together before serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use truly dry bread, about 2-3 days old and not fluffy; soft, fresh bread turns to mush.
- Soak the onion in cold water for 5 minutes to mellow it.
- Let it stand for at least 20 minutes so the bread soaks up the tomato juices.
Frequently asked questions
Can I make it ahead?
At most 1-2 hours ahead; after that the bread falls apart.
What can I add?
Mozzarella, anchovies, capers, olives, white beans.
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