Panzanella
This classic Panzanella salad recipe brings together the freshness of ripe tomatoes, fragrant basil, and crunchy Tuscan bread soaked in tangy white wine vinegar. The vibrant colors and flavors make this dish a satisfying and hearty summer favorite.
— Constant Cookbook
Ingredients
- 300 g of stale tuscan bread
- 30 g of fresh onion
- 2 tomatoes
- 10 fresh basil leaves
- some parsley depending on one's taste
- 5 tsp of extra virgin olive oil
- 4 tsp of white wine vinegar
- salt
- pepper
Instructions
- Place the stale bread in a container with plenty of water until the bread is saturated with water.
- Squeeze the bread to take out the excess water and successively divide the bread up into small pieces and put it into a bowl.
- Now pour the vinegar into the bowl and let the bread take in the vinegar.
- Cut the parsley and the basil finely and place them into the bowl.
- Now cut the tomatoes in cubes and place them into the bowl.
- Once this is done put the oil, salt and pepper in and mix as a salad.
- You could also add a grilled eggplant to the mix and a handful of chicory. I did not add this to this recipe because I've been proven that not everyone likes these two ingredients in the Panzanella.
Yield
Serves 4
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