Panzanella is a delicious bread salad recipe originating in Tuscany.
It’s a refreshing salad, easy to make and great to eat on a hot day.
This traditional Tuscan salad is best made with a nice crusty loaf of Italian bread and the ripest tomatoes you can find.
1/2 loaf of leftover Italian bread torn into bite sized pieces
2 large ripe tomatoes, diced
1 small red onion, thinly sliced
1 cucumber, sliced thin
1/2 sweet red bell pepper. diced
1/2 sweet green bell pepper, diced
1 clove of garlic, chopped
1/2 cup of fresh basil leaves, torn
1/4 cup of fresh parsley, chopped
4 anchovy filets, mashed (optional)
1/2 cup of extra virgin olive oil
1/4 cup of red wine or balsamic vinegar
1/2 tsp of salt
1/2 tsp of freshly grated black pepper
Pre=heat the oven to 400 degrees
Place the bread on a cookie sheet and toast the bread for around 15 minutes.
Let the bread cool down.
In a large bowl whisk together the olive oil, vinegar, garlic and anchovies.
Add the bread, tomatoes, onions, cucumber, peppers, basil and parsley and toss together.
Refrigerate for a half hour to let the flavors blend.
Season with salt and pepper.
Serves 4 people
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