Panzanella (Tuscan Tomato and Bread Salad)

A classic Tuscan salad featuring stale sourdough bread, vine tomatoes, cucumber, and red onion tossed in an olive oil dressing.

Estimated Nutrition

Per Serving Total
Calories 200 kcals 1600 kcals
Carbohydrates 19 grams 152 grams
Fat 11 grams 88 grams
Protein 4 grams 32 grams
Cook Time
5 mins
Produces
8 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
GrainsCereals
200
g
Sourdough
stale chunks or other bread
NutsSeeds
1
pinch
1
pinch
Black Pepper
freshly ground
3
piece
Garlic
cloves, finely chopped
1
handful
Basil
leaves, torn
OilsFats
Vegetables
1
piece
Cucumber
peeled and cut into small chunks
1
piece
6
piece

Steps

  • Place bread chunks into a bowl and season with salt, pepper, olive oil, and half the vinegar.
  • Blanch tomatoes briefly in boiling water, then peel in ice water after a few seconds.
  • Add peeled tomatoes, cucumber, onion, and garlic to the bread mixture with a pinch of salt.
  • Mix ingredients well until combined.
  • Stir in remaining vinegar and basil leaves using your hands before serving.