Tuscan Panzanella Salad
This is what happens when old bread gets a second chance and totally wins. Juicy tomatoes, crunchy cucumbers, and torn basil party it up with vinegar and olive oil in this chilled Italian salad that’s basically summer in a bowl—no stove required.
Equipment
- Large bowl
- Cutting board
- Knife
- Colander
- Mixing spoon
Ingredients
- 4 cups torn day-old rustic bread preferably unsalted
- 3 to 4 cups water enough to soak the bread
- 2 large ripe tomatoes chopped (about 1 ½ cups)
- 1 small red onion thinly sliced
- 1 medium cucumber peeled and diced
- 1 handful fresh basil leaves torn
- 3 tablespoons white wine vinegar
- ¼ cup extra virgin olive oil
- Salt to taste
- Black pepper freshly ground, to taste
Instructions
- Soak the Bread: Tear the bread into rough chunks and place it in a large bowl. Pour in enough water—start with 3 cups and add more if needed—to soak the bread evenly. Let it sit for 20 to 30 minutes until soft but not mushy.4 cups torn day-old rustic bread, 3 to 4 cups water
- Prep the Veggies: While the bread is soaking, slice the onion thinly (you can soak it in cold water for a milder flavor), and chop the tomatoes and cucumber into bite-sized pieces.2 large ripe tomatoes, 1 small red onion, 1 medium cucumber
- Squeeze and Toss: Once the bread is soft, squeeze out the excess water with your hands. Add the bread to a large salad bowl with the chopped tomatoes, cucumber, and onion.
- Add Basil and Season: Tear the basil leaves by hand and toss them into the bowl. Drizzle everything with olive oil and vinegar, then season with salt and freshly ground black pepper.1 handful fresh basil leaves, 3 tablespoons white wine vinegar, ¼ cup extra virgin olive oil, Salt, Black pepper
- Mix and Chill: Mix everything together until the bread absorbs all the tasty juices. Let the salad chill in the fridge for at least 2 hours before serving—it’s even better the next day.