Panzanella is a popular Tuscan salad. It is prepared mostly in summer from seasonal vegetables and stale white bread. The original recipe uses Tuscan bread (Pane toscano), but it can be replaced with ciabatta.
Ingredients
- red onion: 50 g
- water: 300 ml
- white bread: 150 g
- wine vinegar: 4 Tbsp
- cherry tomatoes: 300 Tbsp
- cucumber: 200 g
- black olives: 20 g
- green basil: 1 pinch
- olive oil: 60 ml
- black pepper: 1 pinch
- salt: 1 pinch
Metric Conversion
Stages of cooking
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Start preparing a salad by marinating onions. To do this, peel the onion, cut into thin half rings and put in a small bowl. Pour 2 Tbs. vinegar you can use apple or white wine vinegar) and 100 ml of water. Stir and leave for 2 hours. If you don’t have time to marinate the onion, you can pour the onion, chopped into half rings, with boiling water mixed with vinegar. So it will be immediately ready for use.
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Cut dry bread into slices or tear by hand, removing the crusts. Put bread in a wide, deep plate. In a small bowl, mix 200 ml of water and 1 Tbs. of vinegar. Pour the liquid on top of the bread with a tablespoon. Make sure that there is no water in the bread plate at the bottom.
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Cut tomatoes and cucumbers.
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In a bowl combine chopped vegetables and pickled onions, after draining the water with vinegar. Mix.
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Crumble bread with hands in a salad bowl. Add whole pitted olives, basil leaves and season with olive oil mixed with salt and pepper. Mix well. Put panzanella in the fridge for at least 30 minutes.
