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Easy Panzanella
Tuscany's bread and tomato salad only works with properly stale bread — soaked briefly then squeezed dry so it soaks up the tomato juices and dressing without turning to mush.
Ingredients
Instructions
Soak the torn stale bread briefly in water, just long enough to soften it, then squeeze it firmly dry.
Skipping this step is what leaves panzanella either rock-hard or a soggy mess, so do not rush it.
Toss the squeezed bread with the chopped tomato, red onion and basil so the bread starts absorbing their juices.
Dress generously with olive oil and vinegar and let the salad sit for 20 minutes before serving, giving the bread time to soak up the dressing properly.
