Panzanella
Tuscan salad of stale bread soaked in the juice of ripe tomatoes, with red onion, cucumber, basil and a sharp olive oil dressing.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
- Soak the sliced onion in a bowl of cold water with 1 tbsp of the vinegar for 15 minutes to tame its bite.
- Dry the bread chunks in a hot oven for 5 minutes, then rub them with the garlic clove.
- Chop the tomatoes roughly over a large bowl to catch every drop of juice. Salt them and leave for 10 minutes.
- Add the bread to the tomatoes and toss so it soaks up the juice.
- Drain the onion and add it with the cucumber, capers, remaining vinegar and olive oil. Season with pepper.
- Rest for 20 minutes at room temperature, then tear the basil over the top just before serving.
Everything depends on the tomatoes, so pick ripe, juicy ones, and do not be afraid to let the bread go soft. That is the whole point of this peasant salad.
