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Panzanella – Tuscan Bread Salad


  • Author: Kathy Bechtel
  • Yield: 4 1x

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

  1. Rub the garlic clove onto the 4 slices of bread. Cut into 1/2” cubes and place in a large salad bowl.
  2. 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.
  3. 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
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