Panzanella (Tuscan Bread Salad): POV Italian Cooking Episode 97

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is often less expensive.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder taste, while white onion is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Slice the loaf of Tuscan bread into 1-inch cubes.

Place the bread cubes on a baking sheet and bake at 300 degrees Fahrenheit for 12 to 15 minutes, turning them halfway through.

Slice the ends off the English cucumber, cut it in half, and deseed it using a spoon.

Slice the cucumber into thin slices and add them to a bowl.

Slice the roma tomatoes into 1/2 to 3/4 inch slices, deseed them, and add them to the bowl.

Finely slice 1/3 of the red onion and add it to the bowl.

Smash the garlic cloves to remove the skins, then finely mince them and add to the bowl.

In a separate bowl, combine 1/4 cup red wine vinegar and 1/2 cup extra-virgin olive oil to make the vinaigrette.

Add salt and pepper to the vinaigrette to taste and mix well.

Combine the toasted bread with the vegetable mixture and pour the vinaigrette over it.

Gently toss everything together to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary