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Italian Panzanella

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
20MIN
Cuisine

Ingredients

Bread: 500 g, stale, Italian, white, cut into bite-sized pieces

Tomatoes: 5 each, ripe and diced

Onion: 1 red, sliced

Cucumber: 1, halved lengthways and sliced

Lemons: 1, zest grated

Wine vinegar: 15-30 ml

Black olives: 60 ml

Basil: 1 bunch

Extra virgin olive oil: 60 ml

Salt

Pepper

Stale bread gets a tasty makeover in this classic Italian salad. Yesterday’s bread is mixed with tomatoes, onions, cucumber and plenty of olive oil.

Method
01.

Soften the bread in cold water with a pinch of salt. When it is completely wet through, wring it out and place in a salad bowl.

02.

Add the tomatoes, onions, cucumber, torn basil leaves and lemon zest to the bread.

03.

Drizzle with plenty of olive oil, season with salt and ground black pepper and store in the fridge.

04.

Before serving the panzanella add the vinegar and the olives and mix well.

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