Italian Panzanella

Italian Panzanella

Italian Panzanella

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.

March 7, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 20 MIN

ingredients

bread
500 g, stale, Italian, white, cut into bite-sized pieces
Tomato
5 each, ripe and diced
Onion
1 red, sliced
cucumber
1, halved lengthways and sliced
organic lemon
1, zest grated
Wine vinegar
15-30 ml
Black olives
60 ml
basil
1 bunch
Extra-virgin olive oil
60 ml
salt
Pepper

Preparation

How to make Italian panzanella

  • 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.
  • Add the tomatoes, onions, cucumber, torn basil leaves and lemon zest to the bread.
  • Drizzle with plenty of olive oil, season with salt and ground black pepper and store in the fridge.
  • Before serving the panzanella add the vinegar and the olives and mix well.

 

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