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.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
Italian
vegan
Ingredients
4 cupsstale crusty bread, torn
6ripe tomatoes, chopped
to tastered onion and basil
Instructions
1
Soak the torn stale bread briefly in water, just long enough to soften it, then squeeze it firmly dry.
2
Skipping this step is what leaves panzanella either rock-hard or a soggy mess, so do not rush it.
3
Toss the squeezed bread with the chopped tomato, red onion and basil so the bread starts absorbing their juices.
4
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.
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