Panzanella
Stale bread soaked in water and squeezed dry rather than toasted, tossed with tomatoes, mellowed red onion, and basil in a simple oil-and-vinegar dressing - soaking (not toasting) the bread is the traditional Tuscan technique, and red onion is a near-universal ingredient the original recipe left out.
⏱ 30 min🍽 4 servings
lunchitalianveganvegetarianquicksalad
Ingredients
- •4 cups cubed stale bread
- •1/2 red onion, thinly sliced
- •4 tomatoes, chopped
- •1 cucumber, diced
- •1/4 cup fresh basil, torn
- •3 tbsp olive oil
- •3 tbsp red wine vinegar (divided)
- •Salt and pepper to taste
Steps
- 1.Soak the stale bread in water for about 15 minutes, turning occasionally, then squeeze it dry and tear or cut it into chunks - soaking, not toasting, is the traditional Tuscan technique for panzanella.
- 2.Soak the sliced red onion in cold water with 1 tablespoon of the vinegar for 10 minutes to mellow its bite, then drain.
- 3.Combine the soaked bread, red onion, tomatoes, cucumber, and basil in a large bowl.
- 4.Whisk together the olive oil and remaining vinegar, then season with salt and pepper.
- 5.Toss the salad with the dressing and let sit for 30 minutes so the bread soaks up the flavors before serving.