Panzanella – Tuscan Tomato & Bread Salad


  1. 1 medium cucumber
  2. 1 small red onion
  3. 2 tomatoes
  4. 3 cloves garlic
  5. salt and pepper
  6. 3 tbs red wine vinegar
  7. 3 tbs olive oil
  8. 5 handsfulls of bread chucks (sourdough)
  9. 1 bunch f basil leaves torn into pieces


  1. Slice the red onion set aside
  2. Peel cucumber into small chunks not dice Set aside in a large deep bowl with a little salt Add the onion on top and add pepper
  3. Slip the skin of tomato by pop in boiling water for a few seconds then cut them into slightly large pieces than a cucumber
  4. Add the cucumber and onion on a bowl with the tomatoes scatter over chopped garlic and add a little more salt mix everything together
  5. Add red wine vinegar and olive oil and leave to macerate for 30 minutes
  6. Cut the bread allow 5 handful of bread chunks Thoughtly mix into the salad together with basil leaves Try not leave longer than 10 minutes before eating so the bread retains an inner crunch
  7. Serve immediate
  8. Enjoy

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