Panzanella
A Tuscan summer salad of stale crusty bread soaking up tomato juices, with cucumber, red onion and basil in an olive oil and red wine vinegar dressing.
Method
- 1
Heat the oven to 200°C. Toss the bread with 2 tablespoons of the oil and spread it on a baking tray.
- 2
Bake until dry and golden at the edges but still slightly soft in the middle.
- 3
Meanwhile, toss the tomatoes with the salt in a large bowl and leave them to release their juices.
- 4
Soak the onion in cold water to soften its bite, then drain well.
- 5
Whisk the remaining oil with the vinegar and plenty of pepper, then stir it into the tomatoes and their juices.
- 6
Add the bread, cucumber, onion and basil and toss well.
- 7
Leave the salad to stand so the bread soaks up the juices and softens without turning to mush.
- 8
Taste for salt and vinegar and serve at room temperature.
Notes
- In Tuscany the bread is traditionally soaked in water and squeezed dry, a thrifty use for very hard, unsalted bread.
- Make it no more than an hour ahead. After that the bread turns soggy.
Equipment
Baking tray, Large bowl, Small bowl, Whisk