Panzanella: La Ensalada Italiana Perfecta para el Verano

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.

Cut stale bread into thick slices, about half an inch thick.

Arrange the bread slices on a baking dish and drizzle them with 200-220 ml of water, just moistened, not soaked.

Let the bread rest for about 40-45 minutes.

Cut the red onion into thin slices and soak them in a container with 5 tablespoons of water and the same amount of white or apple cider vinegar for 15-20 minutes, mixing occasionally.

Peel the cucumber, cut it in half lengthwise, and then into thin slices. Reserve in a salad bowl.

Cut the ripe tomatoes into small cubes and add them to the salad bowl with the cucumbers.

Drain the soaked onions and add them to the salad bowl.

Crumble the soaked bread into another salad bowl, squeezing it if too wet, and add it to the mixture of tomatoes, cucumbers, and onions.

Add shredded fresh basil leaves and mix everything well.

Let the salad rest in the refrigerator for about an hour.

Before serving, season with 2 tablespoons of vinegar, salt to taste, a pinch of ground black pepper, and 2 tablespoons of extra virgin olive oil. Mix and serve fresh.

Cooking Techniques

Equipment Needed

Spice Level: