How to Make PANZANELLA SALAD | Easy Tomato and Bread Salad from Tuscany

Preheat the oven to 130°C.

Cut the stale sourdough bread into 2 cm cubes.

Place the bread cubes on a baking tray and dry them in the oven until crunchy.

While the bread is drying, prepare the tomatoes by cutting them into pieces, keeping the juice.

Cut the cucumbers into slices and then cut those slices in half.

Mix the tomatoes and cucumbers in a bowl without adding oil, salt, or pepper yet.

Let the tomato and cucumber mixture rest to release juices.

Slice the red onion thinly and separate the slices.

To make the onion more delicate, immerse it in a bowl of water with a bit of white wine vinegar for 10 minutes.

Once the bread is crunchy, transfer it to a salad bowl.

Add a little water to the bread and mix by hand to absorb the water without losing crunchiness.

Sprinkle 2-3 tablespoons of white wine vinegar over the bread and mix well to ensure every piece is coated.

Let the bread sit for about an hour to absorb the water and vinegar.

Chop some basil and add it to the bread mixture.

Squeeze excess water from the onions and add them to the tomato and cucumber mixture.

Combine the tomato, cucumber, and onion mixture with the bread, mixing well to incorporate all ingredients.

Equipment Needed

Dietary

Allergens