Panzanella: Bread and Tomato Salad from Tuscany, Italy

Panzanella: Bread and Tomato Salad from Tuscany, Italy

Panzanella: Bread and Tomato Salad from Tuscany, Italy

A traditional Tuscan salad with stale bread, tomatoes, capers, left to marinate for an hour

March 30, 2013

Type of dish

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

tomatoes
400 g
bread
1 loaf, stale, torn into chunks
cucumber
1 each, skinned, deseeded
Onion
1 each, red, thinly sliced
basil
1 tbsp
Capers
55 g, rinsed, drained
Vinegar
2 tbsp, red wine
Olive oil
125 ml, extra virgin
salt
Black pepper
Parsley

Preparation

Mix together all the ingredients in a bowl. Cover and marinate at room temperature for at least 1 hour and up to 12 hours. Do not refrigerate.

Serve at room temperature garnished with parsley.

Search Recipes

Chicken on Rice with Red Peppers

Chicken on Rice with Red Peppers

Next Recipe