Panzanella (Tuscan Bread Salad)

Total Time:
30 min
Prep:
30 min

Yield:
8 servings.

Ingredients
  • 1 pound English cucumbers
  • 1 pound sweet onions, (such as Vidalia, Walla Walla or Maui)
  • Salt
  • 1 1/2 pounds ripe tomatoes (about 5 medium)
  • 1 pound coarse rustic or Italian-style bread, crusts removed, torn in large chunks and left to stale 1 week
  • 1/2 cup torn basil leaves
  • 6 tablespoons fruity extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Freshly-ground black pepper
Directions
  • Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes.

  • In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long.

  • In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately.


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    Panzanella

    Recipe courtesy of Ree Drummond