Panzanella Salad
Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.
Ingredients - Serves 4
- Pepper - To taste
- Salt - To taste
- Vinegar - 30 ml
- Extra virgin olive oil - 60 ml
- Basil leaves - 20
- Red onion - 1 small
- Cucumber - 1 medium
- Tomatoes - 4 medium, ripe
- Stale bread - 200 grams
Let's Get Started
- Cut the stale bread into chunks and soak in water for 10 minutes.
- While the bread is soaking, chop the tomatoes, cucumber, and onion into bite-sized pieces.
- Drain the bread and squeeze out any excess water.
- Combine the bread, tomatoes, cucumber, onion, and basil leaves in a large bowl.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 5g
- Sodium: 500mg
- Sugar: 5g
