PANZANELLA: ITALIAN BREAD SALAD (The Best Recipe)


This dish, traditionally prepared in homes throughout Tuscany, has a rustic, fresh and light flavor and is perfect to serve on a humid, summer day.

 

 

Total Time: 30 minutes

SERVINGS:4

INGREDIENTS:

  • 1 lb rustic bread, stale
  • 2 tomatoes, ripened
  • 2 red onions
  • 1 cucumber, (optional)
  • 1 sprig basil
  • extra virgin olive oil to taste
  • vinegar to taste
  • salt and pepper to taste

 

METHOD

Cut the bread into slices and soak in cold water for a couple of minutes.

Once heavy with water, remove a little bread at a time and squeeze out excess water using your hands.

Then break apart into small, dry crumbs.

Place in a salad bowl and add tomatoes, cucumbers and sliced onion and basil leaves.

Dress with oil, salt and pepper and move to a cool place.

When it is time to serve, add a splash of wine vinegar.

 

 

 

Source: Academia Barilla

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