Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Panzanella
Tuscan bread salad with ripe tomatoes, cucumbers, basil and a red wine vinegar dressing — summer perfection.
Ingredients
Instructions
Drizzle bread with olive oil and bake at 180C for 10 minutes until crispy.
Toss tomatoes with salt and rest 15 minutes to release juices.
Combine tomatoes with their juices, cucumber and onion.
Dress with olive oil, red wine vinegar and sugar.
Add crispy bread and toss well.
Rest 15 minutes for bread to absorb juices — it should be soggy but not mushy.
Scatter with fresh basil.
Serve at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
