Description
Panzanella is rooted historically in the necessity to brighten unsalted breads, but the tradition continues as the bread-based salad has become a popular summer lunch.
Ingredients
Scale
- 4 thick slices stale bread (or fresh bread, toasted)
- 1 clove garlic
- 1/3 cup good quality extra virgin olive oil (plus more if needed)
- 2 tablespoons red wine vinegar (plus more if needed)
- 2 large fresh tomatoes (cut into 1/2 inch dice, or 1 pint grape tomatoes, halved)
- 1 cucumber (peeled, seeded and sliced)
- 1/2 head fennel (tough outer leaves removed, cored, and thinly sliced)
- 1/2 red onion (thinly sliced)
- 1/2 bunch basil (chiffonade larger leaves, separate smaller)
- kosher salt and freshly ground pepper
Instructions
- Rub the garlic clove onto the 4 slices of bread. Cut into 1/2” cubes and place in a large salad bowl.
- Add the extra virgin olive oil and vinegar. If you wish your bread to be quite moist, add a couple of tablespoons of water. Mix well to thoroughly moisten the bread. Add the tomatoes, and allow to sit in a cool place for 30 minutes or more.
- Add the remaining ingredients, with more olive oil and vinegar if needed. Season with salt and pepper. This salad can sit a bit before serving – just keep it in a cool place.
- Category: Main
- Cuisine: Italian